Bread Pudding

2 tablespoons butter

Yolks of 4 eggs

5 tablespoons bread crumbs

Pinch of salt Nutmeg if desired Whites of 4 eggs

½ teaspoon baking powder

Cream the butter; add the yolks of the eggs and stir well; add the bread crumbs, salt and nutmeg; fold in the whipped whites of eggs; add the baking powder and pour into a pudding dish. Boil in a kettle of boiling water on the stove for fifteen minutes; then place in the cooker for one hour. Use two radiators.

Cottage Pudding

1 cup sugar ¼ cup butter 1 egg

1 cup milk

2 cups flour

2 teaspoons baking powder

Take the sugar, butter and egg and beat well together; add the milk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes. Serve with sauce.

Fig Pudding

1 cup sugar ½ cup butter ½ cup water

4 level teaspoons baking powder

2⅓ cups flour

½ cup figs chopped fine

Whites of 4 eggs

Cream the butter; add the sugar gradually; sift the baking powder with the flour, and add milk and flour alternately- add figs and fold in the whites of eggs. Pour mixture into buttered molds; place mold in kettle and add boiling water until it almost comes to top of molds. Boil fifteen minutes and place in cooker for two hours. Serve with hard sauce.

Cherry Pudding

Follow the recipe for Fig Pudding, adding one cup of fresh cherries. If the cherries are very juicy add about two tablespoons more of flour. Cooked cherries may be used: drain them and save the juice for sauce.

Tapioca And Apples

½ cup pearl tapioca ¾ cup sugar

4 cups boiling water 6 sour apples

1 teaspoon salt

Soak the tapioca in cold water for two hours. Drain and add the boiling water; boil five minutes; add the sugar and salt, and when the sugar is dissolved, place in the cooker for two hours. Pare and core the apples; cut into pieces or leave whole; place in buttered dish and cover with cooked tapioca. Bake until apples are soft. Serve with cream and sugar.

The minute tapioca may be used, and it needs no soaking.

Tapioca Custard Pudding

1 cup pearl or minute tapioca 1 cup water 3 cups milk

3 eggs

3/4 cup sugar

1 teaspoon salt

1 tablespoon butter

Soak pearl tapioca in cold water one hour; drain and add water. Heat to boiling point; add milk, sugar and salt, cook slowly for five minutes, being careful not to let it burn. Place in cooker for two hours. Add the well-beaten eggs and butter. Pour the mixture into a buttered pan and bake until brown.

The minute tapioca needs no soaking.

Other Puddings

Puddings which require considerable cooking are usually better if prepared by the fireless method. Rice pudding will require about five hours.

Apple Pie

Line the plate with the crust. On the bottom scatter a quarter of a cup of sugar mixed with a tablespoon of flour, laying apples carefully up to the desired thickness. Sprinkle sugar on the top and put in small pieces of butter. Place in the cooker, using both radiators, for about forty-five minutes.

Any fruit pies can be baked in this manner.

Cherry Pie

Stone ripe cherries; sweeten to taste; and sift a small quantity of flour over the fruit to thicken the juice. Bake in two crusts in the cooker for one hour.

Custard Pie

Make a custard of two eggs, half a cup of sugar, a pint of milk, a little butter and flavoring. Make the paste in the usual way and put it in a round pie dish that will fit in the large compartment. Fill in the usual way and bake in the cooker with two radiators, one above the pie and the other below it.

Lemon Pie

1 cup boiling water

1 tablespoon cornstarch

1 tablespoon cold water

1 cup sugar ¼ cup butter 1 egg

Juice and rind of 1 lemon

Put the water into small saucepan and add cornstarch stirred smooth in cold water; when it boils after stirring, set off the stove and add butter and sugar, previously well stirred together. When cool add egg and lemon. Pour into crust in pan and remove to cooker, using both radiators. This will bake in twenty minutes. After baking, cover with meringue and place in the cabinet to brown, again using both radiators.

Pumpkin Pie

2 eggs well beaten 2 cups milk

¾ cup sugar 1½ cups cooked pumpkin

Mix the ingredients; salt to taste, season with nutmeg, cinnamon, a little ginger and melted butter. Bake in the cooker one hour.

Frozen Desserts

As the cooker retains cold as well as heat, any frozen dessert which does not require to be stirred - mousse or parfait, for instance - can be made in them. Set one pail inside of the other, filling the outer one with chopped ice and salt and the inner one with the prepared mixture. Let stand for about five hours.