Scalloped Rhubarb

Follow the recipe for scalloped apple substituting 3 cups sliced rhubarb for the apple and adding 1/2 cup more sugar.

Chocolate Bread Pudding

2 cups stale bread crumbs 4 cups scalded milk

2 squares Baker's chocolate 2/3 cup granulated sugar

3 eggs

1/4 teaspoon salt 1 teaspoon vanilla 6 tablespoons powdered sugar

Soak the bread crumbs in hot milk 30 minutes; melt the chocolate in a saucepan placed over hot water. Add one-half of the sugar and enough milk to make of consistency to pour. Add the mixture to the remaining sugar, salt, vanilla, and yolks of eggs, slightly beaten; turn into buttered pudding dish, and bake 1/2 hour in moderate oven.

Remove from the oven fifteen minutes before serving and cover with a meringue made by beating the whites of the eggs very light and adding the powdered sugar. Return to the oven to brown slowly. The meringue may be omitted and only two eggs used. These should be beaten without separating and combined with the mixture before cooking. Serves 8 to 10.

Bread Pudding

Use the recipe for chocolate bread pudding omitting chocolate, and using only 1/4 cup sugar. Add nutmeg or cinnamon, or 2/3 cup seeded raisins, or currants, if desired.

Queen of Puddings

Use the recipe for chocolate bread pudding, omitting the chocolate, and adding grated rind of 1 lemon and 1 1/2 table spoons lemon juice. Spread with jam or jelly just before putting on the meringue.

Cabinet Pudding

1 quart broken stale cake

or bread 3 whole eggs or 6 yolks 1/4 teaspoon salt

1/3 cup raisins Sugar 1 pint milk 1 teaspoon vanilla

Beat the egg and salt till very light, add the milk and 2 teaspoonfuls sugar if cake is used, 1/2 cup sugar if bread is used; add the vanilla. Grease a pudding mould, sprinkle the bottom with raisins, then add a layer of cake or bread, and repeat in layers until all are used.

Pour the milk and egg over it. Let stand 15 minutes.

Steam 1 1/2 hours or bake in a slow oven one hour. Serve with cream or a hot sauce. Serves 10 to 12.

Prune Souffle

1/2 pound prunes 6 egg whites

1 cup sugar 1/2 tablespoon lemon juice

Pick over and wash the prunes. Soak several hours in cold water to cover. Cook slowly in same water till tender. Remove stones and chop prunes very fine.

Beat the egg whites stiff, add the sugar, then add the chopped prunes, and lemon juice carefully. Pile lightly in a buttered baking dish. Bake in a moderate oven 20 to 30 minutes. Serve hot with cream, sweetened and flavored with a little vanilla, or serve cold with whipped cream.

Stewed apricots, peaches, rhubarb, strawberries, or other fruit may be substituted for prunes. Serves 6 to 8.

Apple Snow

2 apples 1/2 tablespoon lemon juice 1 egg white

1 tablespoon powdered sugar

Cut 2 small apples into quarters and remove the cores, cook with a small amount of water until very soft, then drain and run though a fine sieve. Beat the white of the egg, add the sugar gradually, and slowly beat in the strained apple. Serve with cream. Serves 4 to 6.