To two and a half cups sifted graham flour add three cups sifted white flour. Mix with two cups sweet cream, one teaspoon soda and two of cream tartar. Roll the dough into two oblong sheets about a quarter of an inch thick. Put layers of fruit between and on them, using one cup each of chopped raisins and dried currants. Roll closely, pinching the ends firmly together to secure the fruit. Bake in a moderate oven one hour.--_Hygienic Cookery._ HUCKLEBERRY CAKE. Beat together one-half cup butter and two of sugar. Then add one cup of sweet milk, three of flour and four eggs. One tea-spoon of soda dissolved in a little hot water. Add last one quart ripe berries. FRUIT SAUCE. Boil the juice of any acid fruit, adding an equal part of water. To one pint put one table-spoon of sugar and one tea-spoon corn starch. This makes a clear juice about the consistence of syrup, and is very desirable to eat with wheat, mush, gems, griddle cakes and plain puddings. Jellies and jams can be made into fruit sauce by adding four parts of water, and thickening. Will not require sugar. These are valuable sauces for invalids and children. Once learning how delicious they are, persons in health will demand them. In many of the small fruits the seeds are very objectionable. This method of using the fruits obviates that. PEACHES A LA STRAWBERRY. Ripe peaches cut in small pieces, with soft, mild eating apples in the proportion of three peaches to one apple, mixed with sugar, and left to stand two or three hours, makes excellent mock strawberries. _Kansas Home Cook Book._ BAKED APPLES. Pare tart apples; core with a corer or small knife. Place them in pans and fill cavities with sugar. Bake in a _slow_ oven until tender. If sweet apples are used, it is better not to pare; sugar not needed. APPLE SNOW. Take apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.--_V. Mills._ BAKED PEARS. Take a stone jar, and fill it with alternate layers of pears (without paring) and a little sugar, until the jar is full, then pour in as much water as the jar will hold. Bake in a moderate oven three hours.--_Kansas Home Cook Book._ BAKED PIE-PLANT. Cut two pounds of pie-plant into a pudding dish, sprinkle over it half a cup of sugar and half a cup of rolled bread crumbs or granula. Add water until the pie-plant is two-thirds covered. Bake in a quick oven, thirty or forty minutes. This method of preparing pie-plant removes the medicinal taste, and makes an acceptable spring dish. FRUIT BLANC-MANGE.