Apple Pudding

8 apples 16 cloves 1 lemon.

1/2 pint (1 cup) water 1 oz. (1 heaping table-spoonful) cornstarch.

A few~drops red coloring 4 ozs. (4 heaping tablespoonfuls) sugar Marmalade Mince meat.

Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water.

Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins.

Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil for ten minutes, stirring all the time; add the red coloring and strain it over the apples.

When quite cold garnish the tops of the apples with the marmalade.

Apple Souffle

3 pints (6 cups) apple sauce 3 tablespoonfuls melted butter Sugar to taste 1/2 teaspoonful nutmeg extract.

1 tablespoonful rum.

3 eggs.

Whipped and sweetened cream 1/2 teaspoonful vanilla extract 1 cupful macaroon crumbs.

Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten.

Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract.

Baked Apples

3 large apples A little orange marmalade 1/2 cupful whipped cream A few chopped nut meats.

2 heaping tablespoonfuls (2 ozs.) sugar 1 gill (1/2 cup) water 1 teaspoonful lemon juice.

Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples.

Baked Apples.

Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube.

Decorate with the chopped nuts.