Brown Betty

Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water. Bake until the apples are tender and the top is well browned.

Chocolate Pudding

Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet a melon mould in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly.

Bread And Molasses Pudding

Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream.

Baked Bananas

Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times.

Hermits

Cream two cups of sugar and one cup of butter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last a cup of chopped raisins. Roll the dough out about one-quarter of an inch thick, cut into small squares and bake in a quick oven for twelve minutes.

Lady Baltimore Cake

Cream one pound of sugar and half a pound of butter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the butter and sugar. Stir in half a pint of milk and one pound of flour with four tea-spoonfuls of baking powder. Flavor with lemon or vanilla and bake in three layers. For the filling, boil three cups of powdered sugar and three-quarters of a cup of water for five minutes. Beat four eggs, the yolks and whites together, and into them stir the boiling syrup, add two cups of chopped raisins and two cups of almonds, chopped and blanched. Flavor with vanilla and spread thickly between the layers of cake. Cover with white frosting.

Silver Cake

Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of butter. Stir into the eggs, adding three-fourths of a cup of milk. Sift into the batter three cups of flour and one heaping teaspoonful of baking powder. Bake in a moderate oven.

Gold Cake

Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one tea-spoonful of baking powder. Bake in a long bread tin.

Fig Filling For Cake

Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste.

Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake.

Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil together for a moment. Then remove from the fire, and when nearly cool stir in flour enough to make a thick batter or dough. Spread thinly on tins and bake quickly.