Brown Betty

6 large apples, peeled, cored, and sliced.

1/4 lb. (1 heaping cup) bread crumbs.

2 ozs. (1/2 cup) chopped suet.

1 tablespoonful butter.

3 ozs. (3 heaping tablespoonfuls) brown sugar 1/2 teaspoonful grated nutmeg.

Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar.

Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter.

Bake for half an hour in a moderate oven.

Chestnut Mold

3/4 lb. chestnuts.

3 egg yolks.

1 tablespoonful powdered gelatine 1 gill (1/2 cup) boiling water.

2 tablespoonfuls sherry wine 1/4 lb. (1/2 cup) sugar 1 pint (2 cups) milk Some whipped cream.

Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut puree, sherry wine, and mix thoroughly.

Pour into dainty casseroles, chill, and serve garnished with the whipped cream.

Cherry Pudding

Cherries fresh or preserved 1/4 lb. (1/2 cup) butter 1/4 lb. (1/2 cup) sugar 1/4 lb. (1 cup) flour.

Lemon rind 3 eggs.

1/2 pint (1 cup)'whipped cream.

Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.

Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.

Chocolate Cream Pie

3 squares chocolate 1/2 lb. (1 cup) sugar 1 oz. (1 heaping table-spoonful) cornstarch 3 eggs.

Pinch salt.

3/4 pint (1 1/2 cups) milk.

1/2 teaspoonful lemon extract.

1/2 teaspoonful vanilla extract.

Some pie crust.

Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, corn-flour, yolks of eggs, salt, and milk. Cook till thick, stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them. Set in the oven to brown.

Cocoanut Pie

1/2 pint (1 cup) chopped cocoanut.

1 pint (2 cups) milk.

2 eggs.

6 ozs. (3/4 cup) sugar.

2 ozs. (2 heaping table-spoonfuls) cornstarch.

Pinch of salt.

1 oz. (1 heaping tablespoon-ful) butter.

1/2 teaspoonful almond extract.

1 lemon.

Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm.