Baked Apple Pudding

1/2 cup water 1/2 cup sugar 1/2 cup butter 1 egg

1/2 cup milk

3/4 cup flour

1 teaspoon baking powder

Pinch salt

Butter baking dish and put in 3 sliced and peeled apples. Cover with the water. Cream butter and sugar; add beaten egg, salt, milk, flour and baking powder. Pour over apples and bake 30 minutes or until apples are tender. Serve warm with cream.

Lemon Pudding

1 cup sugar 1 tablespoon butter Add juice and rind of one lemon

2 tablespoons flour Yolks of 3 eggs 1 cup milk

Fold in stiffly beaten whites last. Set bake dish in pan of hot water while baking. Bake in slow oven 1/2 hour. Serve with whipped cream. May be eaten hot or cold.

Indian Pudding

1/4 cup cornmeal

2 tablespoons sugar

1/8 teaspoon ginger

3 cups milk

1 tablespoon molasses

1/4 cup raisins or 1/2 cup figs, dates, or chopped apples

Put cornmeal in greased baking dish. Scald one-half of milk and pour over cornmeal. Stir this well. Add the fruit and seasonings. Add rest of milk cold and cook in slow oven for two hours, stirring three or four times during baking.

Rice-Corn Pudding

1 cup cornmeal 1 tablespoon rice

1 tablespoon butter

2 cups milk

1 teaspoon baking powder

2 eggs

1 teaspoon salt

Boil rice in one and one-half cups water for ten minutes. Scald half the cornmeal with rice water, add eggs, well beaten, then the melted butter. Add the milk, rest of cornmeal together with salt and baking powder. Mix well and bake 40 minutes in a moderate oven.

Carrot Pudding

2 cups ground carrots 1 cup ground potatoes 1 cup ground suet 1 cup sugar 1 cup raisins

1 1/2 cups flour

I teaspoon soda in 2 tea'

6 spoons hot water

1 teaspoon nutmeg

1 teaspoon salt

Conserve all the vegetable juices during grinding. Mix all ingredients and steam in a greased pan for three hours. Serve with hard or foamy sauce.

Coffee Souffle

Mix one and one-half cups strong coffee, one tablespoon gela' tine, one-third cup granulated sugar, and one-half cup milk. Heat in a double boiler, add yolks of three eggs slightly beaten and mix with one-third cup granulated sugar and one-fourth teaspoon salt. Cook until it thickens. Add the whites of the eggs beaten stiff, and one-half teaspoon vanilla. Mold, chill and serve with whipped cream.

Banana Whip (Serving of four)

2 bananas

2 tablespoons lemon juice

1/2 cup of sugar

1/2 pint bottle of whipping cream Pistachio-nuts

Strain the pulp of the bananas through a sieve, add the lemon juice and sugar. Mix the ingredients, and place it on the stove letting it come to a boil. Then place it in the ice. box until it is chilled. After it is thoroughly cooled, place two-thirds of a cup of cream in a bowl and whip it until it is firm to the bottom of the bowl. Then fold the cream into the banana mixture and place it into glasses, covering it with the remain' ing cream, which is also whipped, and then sprinkle the top with the blanched pistachio-nuts.