Under this heading I shall give a few simple recipes for fruit puddings, which may be comfortably eaten after a light luncheon or dinner, and one or two heavier puddings for special occasions like Christmas and Thanksgiving. Do not use too many sweets.

English Apple Tart

Fill a baking-dish with tart apples that have been pared, cored and sliced; sprinkle over three tablespoonfuls of sugar to each quart of apples; rub six tablespoonfuls of peanut butter into a quart of flour; add a half teaspoonful of salt and enough ice water to moisten. This will require but a few tablespoonfuls. Roll out the dough, cut it the shape of the dish, make a hole in the centre, and fasten it firmly to the sides of the dish. Bake in a moderate oven forty minutes. Left-over pastry may be rolled very thin and cut into wafers and baked.

Peach tart is made the same way.

Poor Man's Tartlets

12 crackers

Whites two eggs

4 tablespoonfuls powdered sugar

1 tumblerful jelly

Put a teaspoonful of jelly on the top of each cracker; beat the whites of the eggs until they are light; add the powdered sugar and beat thoroughly for ten minutes. Put this meringue all over the jelly, dust it thickly with powdered sugar and brown in a slow oven.

Maple Cup Custard

1/4 pound maple sugar

2 tablespoonfuls flour

3 eggs

3 tablespoonfuls powdered sugar

1/2 pint milk

Grate the maple sugar, add it gradually to the yolks of the eggs and beat until light. Moisten the flour with a little of the milk, then add it to the milk and strain it into the eggs and sugar. Pour the mixture into custard cups, stand them in a pan of water and bake in the oven until the custard is set. Beat the whites of the eggs to a stiff froth and add the powdered sugar. Beat until dry and glossy. Heap a tablespoonful on the top of each cup, dust thickly with powdered sugar and return to the oven a few minutes to brown.

Miriltons

1 pint milk

1 ounce grated chocolate

6 macaroons

1/2 cupful almonds

1 tablespoonful sugar

Yolks three eggs

Blanch and dry the almonds and chop them fine; grate the macaroons and sift them; put the milk in a double boiler; add the chocolate and sugar. Beat the yolks of the eggs, add a little of the milk to them, and then return them to the double boiler and cook about one minute. Take from the fire and add the macaroons and the nuts. Turn this mixture into small custard cups, stand them in a pan of water and bake in a moderate oven about twenty minutes until set. Serve in the cups in which they are baked. This same mixture may be baked in patty pans lined with nut crust.

Nut Roly-Poly

1 pint flour

1/4 teaspoonful salt

2 tablespoonfuls nut butter

1/2 pint mixed nuts

1/2 pint raisins

Chop the nuts and raisins. Add the nut butter to the flour and rub thoroughly; add the salt and just enough water to make a paste. Roll this out into a very thin sheet. Cover it first with a layer of sugar, then the nuts and raisins. Roll, lay on a greased paper, brush the roll with milk and bake for half an hour. Serve hot with jelly sauce.

Gelatin Pudding

It is scarcely worth while to give recipes for gelatin pudding. Use vegetable gelatin precisely the same as animal gelatin. I do not know that either of these gelatins is to be recommended. The vegetable gelatin is much more delicate. It has not the unpleasant odor so common in animal geletin.

Old-Fashioned Rice Pudding

4 tablespoonfuls rice

2 quarts milk

1/2 cup raisins

1/4 nutmeg, grated

Add the rice, without washing, to the milk. Add the raisins and nutmeg. Stand the pan in a moderate oven and bake slowly about two hours until the rice comes to the top of the milk, stirring down the crusts as fast as they form, for the first hour and a half. This should be creamy, not stiff, served cold.

Dried Fruit Jelly

1/4 pound dates

4 figs

1/4 pound candied cherries

1/2 box vegetable gelatin

1 quart water

Juice three oranges and one lemon

1 cupful sugar

Cover the gelatin with the water and let it soak for an hour. Then add the sugar, and bring to boiling-point. Chop the fruit very fine, put it into a mould that has been moistened with cold water. Add the orange and lemon juice to the gelatin, strain, and pour it over the fruit. Stand aside until it hardens. This may be served plain or with whipped cream.