Bird's-Nest Pudding

Six or seven apples, cored and pared, and put into a buttered pudding-dish. Mix five teaspoonfuls of flour and one teaspoonful of salt, wet it to a smooth paste with cold milk, and add the yolks of three eggs, well beaten, then the whites, and more milk, using one pint in all. Pour it over the apples, and bake one hour. Serve with hard or creamy sauce.

Apple Tapioca Pudding

Pick over and wash three quarters of a cup of pearl tapioca. Pour one quart of boiling water over it, and cook in the double boiler till transparent; stir often, and add half a teaspoonful of salt. Core and pare seven apples. Put them in a round baking-dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till the apples are very soft. Serve hot or cold, with sugar and cream. A delicious variation may be made by using half pears, or canned quinces, and half apples.

Apple Meringue

Core, pare, and bake seven apples, on a shallow plate, till soft, but not till broken. Beat the yolks of three eggs; add three tablespoonfuls of sugar, a little salt, and one pint of scalded milk. Pour it over the baked apples. Bake till the custard is firm. When cool, add a meringue made of the whites of three eggs, beaten till foamy; add three tablespoonfuls of powdered sugar gradually, flavor with lemon, and beat till stiff. Set the pudding-dish on a board in the oven, and brown the meringue. The whites of eggs for a meringue should be cool, and beaten till light and foamy, but not stiff; then add sugar gradually, in the proportion of one tablespoonful for each egg, and beat till stiff enough to keep its shape.

No. 2. - Pare and core the apples, fill the cavity with sugar and spice mixed, or with sugar, butter, and lemon. Bake the apples, cover with a meringue made with the whites of the eggs; make the yolks into a boiled custard for a sauce, or serve with cream. This may be served hot or cold. Brown the meringue by holding a hot stove cover over it.

Apple Porcupine

Arrange eight or ten apples (baked as in the preceding rule, or cored, pared, and cooked carefully in syrup, see Compote of Apples) in a mound on a dish for serving. Put quince jelly among the apples. Cover with a meringue made of the whites of four eggs and half a cup of pow-dered sugar. Stick blanched almonds into the meringue. Put the dish on a board in the oven, and brown slightly, or hold a hot iron over it. Serve with boiled custard sauce.

Friar's Omelet

Steam tart apples, mash, and drain quite dry. Take one pint of the pulp, and mix with it the yolks of three well-beaten eggs, one cup of sugar, and the juice of half a lemon; then add the beaten whites. Brown one cup of soft, fine bread crumbs in one tablespoonful of butter in an omelet pan. Butter a plain mould thickly with cold butter, and sprinkle over the bottom and sides as many of the browned crumbs as will adhere. Fill with the prepared apple; cover with buttered crumbs, and bake twenty minutes. When cold, turn out on a platter, and serve with cream. It may be baked in a pudding-dish, and eaten hot.