Apple Tapioca

4 Cups Tapioca Sugar and Salt

4 Large Apples, Sound

Soak tapioca over night in water; next morning add a small pinch of salt and set on back of range and cook until clear; select apples of cooking variety; scoop out the stem end and fill with sugar; sprinkle lightly with cinnamon; place in a casserole or granite baking dish; pour over them tapioca and bake in hot oven until apples are soft; serve hot with hard sauce.

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Apricot Cream

1 Lb. Dried Apricots 2 Cups Whipped Cream

1 Cup Sugar

Wash apricots and soak for several hours, or over night, in 2 cups water; pour off the water into a saucepan; add the sugar and cook for 5 minutes, or until a thick syrup is formed; pour this syrup over the apricots; cool and put through a sieve, using only enough syrup to make a soft pulp with the fruit; add to the whipped cream and serve very cold with whipped cream on top.

Peach Cobbler -Southern Style

4 Cups Flour 1 Egg

11/2 Cups Butter Fruit

Sugar

A large pie baked in shallow tins about 1 1/2 inches in depth, with bottom and top crusts, glazed and sugared on top and cut out in squares and triangular pieces. Fine puff paste is too rich for this purpose; ordinary pie crust made with butter and flour is best. Cover the bottom of pan with a sheet of paste rolled quite thin; fill with ripe peeled peaches; sprinkle over them half their weight of sugar and a little nutmeg; cover with another thin layer of paste and bake about 45 minutes; when half done brush over the top with egg and water and sprinkle sugar over; put back and bake to a rich color; if fruit is too dry make a sauce. All sorts of fruit, fresh or canned, may be used. Canned fruits should be stewed down until juice becomes thick.

Date Pudding

3 Cups Flour

1 Cup Molasses 1/2 Cup Milk 1/3 Cup Butter

4 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Cloves

1/2 Teaspoon Allspice

1/2 Teaspoon Nutmeg

3/4 Lb. Dates, Cut in Pieces

Melt butter; add to molasses and milk; sift together flour, baking powder, salt and spices and add with dates; put into a buttered mould and steam 2 1/2 hours; serve with cider sauce.

Rice Pudding

1/2 Cup Rice 1/2 Cup Sugar 1 1/2 Pints Milk

1 Tablespoon Lemon Rind (Chopped Fine) Large Pinch Salt

Put rice, washed and picked, sugar, salt and milk in quart pudding dish; bake in moderate oven 2 hours, stirring frequently for the first 1Y2 hours, then allow it to finish cooking with light brown crust, disturbing it no more; eat cold with cream.

Thanksgiving Pudding

2 Cups Flour, Graham or Whole

Wheat 1/2 Cup Molasses 1 Cup Milk

1 Cup Raisins

2 Tablespoons Shortening

1/2 Teaspoon Salt

1/2 Teaspoon Soda

1/4 Teaspoon Cloves

1/4 Teaspoon Allspice

1/4 Teaspoon Nutmeg

Mix and sift flour, salt, soda and spices; add milk, molasses and melted shortening; beat well and stir in raisins, seeded and cut in small pieces; turn into a well-greased mould; tie the cover on firmly and steam for 2 1/2 hours; serve with liquid or hard sauce.

Christmas Pudding

1/2 Cup Flour

3/4 Cup Suet

3 1/2 Cups Stale Bread

1 1/4 Cups Raw Carrots

1 Teaspoon Baking Powder

1 Lemon

1 Cup Raisins, Seeded

3/4 Cup Currants

1 Cup Citron

3 Eggs

1 1/2 Cups Dark Sugar

1/4 Teaspoon Cloves

1/2 Teaspoon Nutmeg, Grated

Teaspoon Cinnamon 1 1/2 Teaspoons Salt 1 Tablespoon Vinegar (Strong)

Cream in a warm bowl, with the hand, finely chopped suet; add grated carrot, fine stale bread crumbs from inside baker's loaf; mix these well and add grated lemon rind and vinegar; beat egg yolks very light and add gradually sugar; beat these two mixtures well together; sift flour with baking powder, salt and spices; mix seeded raisins, currants and citron cut in small pieces; stir this into other mixture; beat well and then lastly fold into it egg whites, beaten stiff; turn into a buttered mould and steam 3 1/2 hours; unfold on a hot dish and garnish with holly berries and leaves; serve with liquid sauce.