I have, for convenience sake, classed among pies all preparations baked in crust in a pie-dish. Many of these, however, are called puddings, such as custards of various kinds, lemon, cocoa-nut, and orange puddings. The reader will have no trouble in finding the receipts for these, if she will bear the above remark in mind.

Baked Puddings

Beat your eggs very light - and, if you put in only one or two, whip white and yolk separately, beating the latter into the sugar before adding the whites.

Fruit, rice, corn-starch, and bread puddings require a steady, moderate oven in baking. Custard and batter puddings should be put into the dish, and this into the oven, the instant they are mixed, and baked quickly. No pudding, unless it be raised with yeast, should be allowed to stand out of the oven after the ingredients are put together. Give one final hard stir just before it goes in, and be sure the mould is well greased.

Apple Meringue Pudding

1 pint stewed apples. 3 eggs - whites and yolks separate. 1/2 cup white sugar, and one teaspoonful butter. 1 teaspoonful nutmeg and cinnamon mixed. 1 " essence bitter almond (for the meringue.)

Sweeten and spice, and, while the apple is still very hot, stir in the butter, and, a little at a time, the yolks. Beat all light, pour into a buttered dish, and bake ten minutes. Cover, without drawing from the oven, with a meringue made of the beaten whites, two tablespoonfuls white sugar, and the bitter almond seasoning. Spread smoothly and quickly, close the oven again, and brown very slightly.

Eat cold, with white sugar sifted over the top, and send around cream to pour over it instead of sauce.

Baked Apple Pudding

6 large firm pippins (grated.) 3 tablespoonfuls butter.

1/2 cup sugar.

4 eggs - whites and yolks separate.

Juice of one lemon, and half the peel.

Beat butter and sugar to a cream, stir in the yolks, the lemon, the grated apple, lastly the whites. Grate nutmeg over the top, and bake until nicely browned.

Eat cold with cream.

Sweet Apple Pudding+

1 quart milk.

4 eggs.

3 cups chopped apple.

1 lemon - all the juice and half the rind. Nutmeg and cinnamon.

i teaspoonful of soda dissolved in a little vinegar. Flour for a stiff batter.

Beat the yolks very light, add the milk, seasoning, and flour. Stir hard five minutes, and beat in the apple, then the whites, lastly the soda, well mixed in.

Bake in two square shallow pans one hour, and eat hot, with sweet sauce. Much of the success of this pudding depends upon the mixing - almost as much upon the baking. Cover with paper when half done, to prevent hardening.

Pippin Pudding+

8 fine pippins, pared, cored, and sliced, breaking them as little as possible. 1/2 cup very fine bread-crumbs.

2 teaspoonfuls butter - melted.

5 eggs - whites and yolks separate. 3/4 cup sugar.

1 oz. citron, shred finely.

1 teaspoonful nutmeg, and a dozen whole cloves.

1 cup milk or cream.

Soak the bread-crumbs in the milk, cream the butter and sugar, and beat into this the yolks. Next, adding the milk and soaked bread, stir until very smooth and light. Put in the nutmeg and citron, and whip in the whites lightly. Butter a deep dish, and put in your sliced apple, sprinkling each piece well with sugar, and scattering the cloves among them. Pour the custard you have prepared over them, and bake three-quarters of an hour.

Sift powdered sugar over the top, and eat cold.