Oatmeal Bouchees

Pour left-over breakfast porridge in small coffee cups; stand them aside to cool. At serving-time turn them out, scoop out the centre of each, leaving a wall and a bottom half an inch thick; fill this with berries or sliced peaches, dust with powdered sugar, and serve with cream, or a carefully-made soft custard.

This dessert may be served either at luncheon or dinner, and also for supper when dinner is eaten in the middle of the day.

Dutch Apple Cake

Separate two eggs; add to the yolks a cupful and a half of milk, a tablespoonful of butter, melted, and half a teaspoonful of salt; mix and add two cupfuls of flour that have been sifted with three level teaspoonfuls of baking powder; beat quickly, fold in the well-beaten whites of the eggs, and turn in a greased shallow baking-pan. Cover the top thickly with apples that have been pared, cored and quartered, putting the rounding sides up, and dust over half a cupful of sugar. Bake in a moderately quick oven for half an hour, or until the apples are tender. Serve with cream.

Peaches, huckleberries, blackberries or elderberries may be substituted for the apples.

Prune Souffle

Remove the stones from half a pound of stewed prunes; press the prunes through a sieve, add to them the yolks of three eggs slightly beaten, with four tablespoonfuls of powdered sugar. Fold in the well-beaten whites of six eggs; turn at once in a baking-dish, dust the top with powdered sugar, bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked.

Cream Apple Pudding

Pare, core and quarter six tart apples. Dissolve a teaspoonful of soda in two tablespoonfuls of warm water; add it to one pint of thick, sour milk and sour cream mixed, stir in two cupfuls and a half of pastry flour, beat for a moment; pour in a greased baking-pan, the bottom of which has been covered with the apple; sprinkle half a cupful of granulated sugar and a teaspoonful of cinnamon over the top. Bake in a moderately quick oven for one hour, and serve hot with a carefully made hard sauce, or cream.

Apple Dowdy

Line a baking-dish with thin slices of brown bread, buttered; fill in the spaces with apples that have been pared, cored and chopped; mix a teaspoonful of cinnamon with half a cupful of brown sugar; sprinkle this over the apples; add half a cupful of water, and cover with another layer of brown bread, buttered-with the buttered side up. Bake slowly for one hour, and serve with cider sauce.

My Favorite Dessert

Mix orange pulp, white grapes cut in halves, candied cherries chopped fine and a grated pineapple with half a cupful of powdered sugar; stand aside to cool. At serving-time fill dessert-glasses with two tablespoonfuls of this mixture; put a tablespoonful of lemon water-ice in the centre of each glass; cover it over with four tablespoonfuls of whipped cream, and send at once to the table.