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Peel large, ripe peaches, cut fine, and prepare according to directions given for strawberry shortcake. Serve with whipped cream.

Put into a saucepan two cupfuls of water, one tablespoonful of butter, and half a cupful of sugar. When it boils, stir into it two cupfuls of sifted flour and mix thoroughly. Remove from the fire, and when nearly cold, add four unbeaten eggs, one at a time, and one cupful of preserved ginger, chopped fine. Drop by spoonfuls into deep fat and fry a golden brown. Drain on brown paper, and serve with a sauce made from the ginger syrup and flavored with lemon-juice.

One and one half cupfuls of bread-crumbs and the same quantity of chopped apples, one cupful of raisins and three well-beaten eggs. Put into a buttered mould and steam an hour and a half. Serve with a brandy sauce.

Cut stale sponge cake into small squares. Arrange in a glass dish with alternate layers of