Corn Pudding

2 cups popped corn, finely pounded

3 cups milk

3 eggs, slightly beaten

1/2 cup brown sugar 1 tablespoon butter 3/4 teaspoon salt

. Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.

Scalloped Apples

1 small baker's stale loaf

1/4 cup butter

1 quart sliced apples

1/4 cup sugar

1/4 teaspoon grated nutmeg

Grated rind and juice of 1/2 lemon

Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.

Bread Pudding

2 cups stale bread crumbs 1 quart scalded milk 1/3 cup sugar 1/4 cup melted butter

2 eggs

1/2 teaspoon salt

1 teaspoon vanilla or

1/4 teaspoon spice

Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.

Cracker Custard Pudding

Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.

Bread And Butter Pudding

1 small baker's stale loaf

Butter

3 eggs

1/2 cup sugar 1/4 teaspoon salt 1 quart milk

Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.

Bread And Butter Apple Pudding

Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread in one-third inch slices,' spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar, to which is. added a few drops vanilla. Bake in a moderate oven and serve with cream.

Chocolate Bread Pudding

2 cups stale bread crumbs

4 cups scalded milk

2 sauares unsweetened chocolate

2/3 cup sugar

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered pudding-dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.