The Bridgeport evening farmer., 1914-01-03
EGGLESS RECIPES FOR
 BOYcOTTING COOKS

 FOLLOWING are a few attractive desserts that the most conscientious sabstainsr from eggs may serve without scruples:
 Apple Sauce Pudding.
 Cream together one tablespoonful of butter and a scant cupful of sugar; then beat in one cupful of strained apple sauce. half a teaspoonful of salt. one teaspoonful of ground cinnamon. half of a grated nutmeg. one teaspoon eul of baking soda dissolved m a nctle hot water two cupfuls of sifted -four and a small cupful of chopped and seeded raisins- Mix the ingredients thoroughly. turn into a ring mold that has been we'll greased and bake about forty minutes in a mooerate oyen- Serve hot with hard sauce favored with sherry.
 choeolats 8avarian Cream.
 Cover the contents of half box Of gelatin with half a cupful of cold wa ter and let it soak for half an hour Crate two ounces of chocolate. add 1t to a pint pf boiling milk with half a cupful of sugar and the gelatin and stir until all the ingredients are dis solved Take from the fire and flavor with a scant teaspoonful of vanilla ex- tract turn into a bowl and beat with an egg beater until it begins to thick ens Have i'm readiness half a pint of whipped double cream. fold this into she gelatin preparation and pour into an ornamental mold. Set on the ice to chin and harden Serve unmolded ac- eompanied by q cream sauce
 Grape Juice Water Ies-
 Bufl together one quart of water and pound of sugar for five minutes. Re- move from the fire and when cold add one pint of unfermented grape juice and the strained juice of one lemon Taste to see n ft is sweet enough and freeze in the usual manner. Serve in srnan crystal sherbet cups ornamented with n few crystallized cherries.
 Nut Charlotte.
 This dessert may be prepared in about ten minutes. Have half pint. of double cream thoroughly chilled add two tablespoonfuls of cold rich tniIk ard with an egg bea1er whip the cream until it will stand alone; then very gradually add a small cupful of rnaraschino cordial. sugar to taste. one tztlespoonful of chopped cherries and small cupful of chopped nut meats. Turn into a glass bowl which has been lined with lady fingers and set on the tee for half an hour before serving.
 Lsmon Tsrtletn-
 Warn four ounces of butter. gTate' the peel of two lemons, add four ounces of powdered sugar. few chop-E ped almonds. one heaping tablespoon-A Kuf ok grated Cake crumbs and the suice of one lemon Mix the ingredi-4 ents well and pour into tart pans lined with good pun paste Bake for fifteen pr twenty minutes in a quick oven. Serve cold
 Jam Roiy Poly.
 Free five ounces of suet from fiber and skin. have it very cold and chop livery finely with half a pound of four and half a teaspoonful of salt Mix well and add sufficient tce water to make a paste that can be handled. Roll it out on the doEred pastry board to about one inch in thickness spread over fl a pint of any preferred fruit jam. roll it up and tie securely in a well aoured cloth. leaving plenty Of room for 1t to swell Put the pudding Into pot of actively boiling water and bon for two hours. or 1t may be steam cd for two hours and a half Serve with hard sauce.