No, my dear madame! nor do you know who makes the baker’s bread, or confectioner’s cake, creams, jellies, salads, etc. Nor, for that matter, how the flour is manufactured out of which you conjure your dainty biscuits and pies. I _know_ God made strawberries. “Doubtless,” says Bishop Butler, “he could have made a better berry, but he never did.” The picker’s light touch can not mar flavor or beauty, nor, were her fingers filthy as a chimney sweep’s, could the delicate fruit suffer from them as from your barbarous baptism.—_Marion Harland in “Common Sense in the Household.”_ PUDDINGS AND PIES.—_Apple Dumplings._—Make a crust as for biscuit, or a potato crust, as follows: Three large potatoes boiled and mashed while hot. Add to them two cups of sifted flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut into it one small cup of butter, and mix into a paste with about a teacupful of cold water. Dredge the board thick with flour, and roll out—thick in the middle and thin at the edges. A thick pudding-cloth—the best being made of Canton flannel, used with the nap-side out—should be dipped in hot water and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. Upon the middle of this place the rolled-out crust, fill with apples pared and quartered, eight or ten good-sized ones being enough for this amount of crust. Gather the edges of the crust evenly over it. Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly. In turning out, lift to a dish, press all the water from the ends of the cloth; untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing. In using a boiler, butter well, and fill only two-thirds full, that the mixture may have room to swell. Set it in boiling water, and see that it is kept at the same height, about an inch from the top. Cover the outer kettle, that the steam may be kept in. Peaches pared and halved, or canned ones drained from the syrup, may be used instead of the apples. When canned fruit is used the syrup can be used as a sauce, either cold for cold puddings and blancmanges, or heated and thickened for hot, allowing to a pint of juice a heaping teaspoonful of corn starch, dissolved in a little cold water, and boiling it five minutes. Strawberry or raspberry syrup is especially nice. _Bread and Apple Pudding._—Butter a deep pudding dish and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on until the dish is nearly full. Six or eight apples and a quart of fresh crumbs will fill a two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water and pour into the dish. Let the pudding stand half an hour to swell; then bake until brown—about three-quarters of an hour—and eat with liquid sauce. It can be made with slices of bread and butter instead of crumbs.