Corn Starch Pudding

1/4 cup sugar 5 tablespoons corn starch

4 cups milk 1 teaspoon vanilla

Add sugar to the corn starch and mix with 1 cup milk. Scald the remainder of the milk, add the corn starch mixture and stir until thickened, then cook for 20 minutes over hot water. Remove from the fire, strain, cool, and add the vanilla. One or two well-beaten eggs may be added just before the pudding has finished cooking. Chill before serving. Serves 8 to 10.

Chocolate Corn Starch Pudding

1/2 cup sugar 5 tablespoons corn starch

1 quart milk

2 squares Baker's chocolate

Add the sugar to the corn starch. Mix with 1 cup cold milk. Scald the remainder of the milk and add the corn starch mixture. Stir until thickened. Then cook 20 minutes over hot water. Melt the chocolate, add to the thickened milk. Pour into a pudding dish. Chill. Serves 8 to 10.

Caramel Corn Starch Pudding

2 cups brown sugar

1 boiling water

5 tablespoons corn starch

3 cups milk legg

Meat the sugar until it becomes a light brown liquid. Add one cup boiling water slowly and stir until sugar is all dissolved. Add one cup cold milk slowly to the corn starch and stir until smooth. Heat remainder of the milk, add corn starch, and stir until it begins to thicken. Add prepared caramel and continue cooking over hot water 20 minutes.

Beat egg well, add hot pudding, strain, and cool.

Serve cold in glasses with plain or whipped cream. Serves 8 to 10.

Note - One-quarter pound almonds, blanched and chopped, and added just before serving, make the pudding more attractive.

Velvet Pudding

1 1/2 cups milk, scalded 1/2 cup flour 1/2 teaspoon salt 1/4 cup sugar

1/2 cup cold milk

1 egg

1/2 teaspoon vanilla

Mix the salt, sugar, and flour with the cold milk. Pour the mixture slowly into the hot milk and stir 3 or 4 minutes. Then cover and cook over hot water 20 minutes. Pour over the well-beaten yolk of egg, cook a few minutes longer, then add well-beaten white of egg and vanilla. Cool before serving. Serve with cream. Serves 6 or 8.

Orange Pudding

Prepare velvet pudding, using 2 eggs. Reserve the whites of the eggs for a meringue, adding four tablespoons of powdered sugar to them. Slice three or four oranges into a pudding dish, sprinkle with powdered sugar and cover with the cooked pudding. Put the meringue on top. Serves 8 to 10.

Scalloped Apples

3 cups chopped apples 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg

2 cups stale bread crumbs 2 tablespoons butter, melted

1/2 lemon, juice and rind

1/4 cup water

Add sugar, cinnamon, nutmeg, and lemon rind to chopped apple. Add crumbs to melted butter.

Line the bottom of a buttered baking dish with 1/4 the crumbs, then add 1/2 the apples. Add 1/4 more crumbs and the remainder of the apples, lemon juice, and water. Cover with buttered crumbs.

Bake in a moderate oven 1 1/2' hours. Cover first hour. Serves 6 to 8.