on this two ounces of sweet and bitter almonds which have been grated and mixed with sugar; over this place the third layer and spread with oil, sprinkle with cinnamon and sugar and one-half pound of cleaned, seedless raisins.  Place the fourth layer on and spread with jelly and one-half pound of citron cut up very small.  Cover over with another layer, spread fat and sprinkle with cinnamon and sugar and grated lemon peel and juice of lemon.  Place the sixth layer and spread and sprinkle with sugar and cinnamon.  Put on the last layer and spread with fat and sprinkle with sugar and cinnamon.  Cut in four-cornered pieces and bake thoroughly and until a nice brown.

This schalet may be made and left whole; a frosting put on top and when well baked will keep for a month or more.

BOILED POTATO PUDDING

Stir the yolks of four eggs with one-half cup of sugar, add one-half cup of blanched and pounded almonds; grate in the peel, also the juice of one lemon, one-half pound of grated potatoes that have been boiled the day before.  Lastly add the stiffly beaten whites, some salt and more potatoes, if necessary.  Grease your pudding-pan well, pour in the mixture and bake.  Set in a pan of water in oven; water in pan must not reach higher than one-half way up the pudding-form.  Bake one-half hour.  Turn out on platter and serve with a wine, chocolate, or lemon sauce.  One can bake in an iron pudding-form without the water.

POTATO SCHALET

Peel and grate five or six large potatoes and one onion.  Soak some bread and two or three crackers.  Press out the water and add to the potatoes and onion, salt to taste.  Add two tablespoons of boiling fat and one beaten egg.  Have plenty of hot fat in pan, put in the pudding, pour over it one cup of cold water.  Bake in hot oven one hour.

Two slices of white bread, one inch thick, will be sufficient bread for this schalet.

SWEET POTATO PUDDING

Take one quart of grated, raw sweet potatoes, one tablespoon leach of meat fat and chicken fat, one half pound of brown sugar, one-half pint of molasses, one and one-half pints of cold water, one saltspoon of salt and a little black pepper, grated orange peel, ginger, nutmeg and cinnamon to taste.  Pour into greased baking-pan and bake until it jellies.  Bake in moderate oven.  May be eaten as a dessert, warm or cold.

APPLE STRUDEL, No. 1

Sift two cups of flour, add pinch of salt and one teaspoon of powdered sugar.  Stir in slowly one cup of lukewarm water, and work until dough does not stick to the hands.  Flour board, and roll, as thin as possible.  Do not tear.  Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.