Stem and wash some currants, mash through a sieve, add as much water as there is currant juice and sweeten to taste. To one quart of liquid take two ounces of Groult's potato flour. Mix the potato flour with a little of the cold fruit juice, put the rest over the fire, and when it comes to a boil stir in the flour and let it cook for a few minutes. It will become clear. Turn it into a mould that has been dipped in cold water, and set it when cool on the ice until the next day. Turn out carefully and serve with cream. STEWED DATES. Break the dates apart, wash in cold, then in hot water, drain them and cover with cold water; cook until tender--a very few minutes--take out the fruit, add a little sugar to the water and boil five minutes, pour over the dates and set away to get cold. STUFFED DATES. Wash the dates as in the other recipes, drain in a colander and shake from time to time until they are dry. Stone them and fill with blanched almonds, or chopped nuts or cocoanut grated. TAPIOCA AND APPLE PUDDING. Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a double boiler and cook until clear, sweeten to taste. It may be flavored with the rind of lemon cut very thin and removed when the tapioca is done. Peel and core the apples and fill the holes with sugar, arrange them in a pudding dish and pour the tapioca over them, bake until the apples are tender. A few tiny bits of butter on the top will make it brown a little. Serve hot or cold with cream and sugar. TAPIOCA AND STRAWBERRY JELLY. Five ounces of Groult's tapioca, two cups of boiling water, two cups of strawberry juice, four heaping tablespoonfuls of sugar and a dash of salt. Hull and wash the berries, mash with a spoon and strain through a fine cheese-cloth. Put the boiling water in a double boiler, and sprinkle in the tapioca, stirring to prevent lumping. Let it cook until clear, add the sugar and salt, and then the strawberry juice, and boil until thick--a few minutes only; turn into an earthenware mould; when cold set on the ice. It is better to make it the day before it is wanted. It should be served with cream. TAPIOCA AND RASPBERRY JELLY. Follow the above recipe, using raspberries in the same proportion. TAPIOCA AND CURRANT JELLY. Follow the recipe for tapioca and strawberry jelly. PEARL SAGO AND FRUIT JELLIES. Soak half a cup of pearl sago two hours in a cup of cold water, then add half a cup of water and a cup and a half of fruit juice--strawberry, raspberry, or currant; boil for twenty minutes and sweeten to taste. Fruit syrups may be used in winter; it will require less of the syrup than fruit juice. BREAD AND BUTTER PUDDING.--No. 1.