Apple Indian

2 cups quartered apples ½ cup molasses ½ cup brown sugar 4 cups milk.

¼ cup Indian meal 2 tablespoons butter 1 teaspoon salt cinnamon and nutmeg.

Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

Stewed Apples

Pare and core eight apples. Arrange in baking dish; fill cavities with Apple Jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Vanilla Souffle

¼ cup butter ⅓ cup flour 1 cup milk.

4 eggs.

½ cup sugar.

1 teaspoon vanilla.

¼ teaspoon salt.

Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with Orange or Sherry Sauce.

Orange Souffle

3 egg yolks.

3 egg whites.

3 tablespoons powdered sugar.

Rind of one half orange 1 tablespoon orange juice ½ tablespoon lemon juice.

¼ teaspoon salt.

Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with Strawberry Sauce.

Bread Pudding

2 cups bread crumbs 4 cups milk.

3 eggs.

1 cup sugar.

1 teaspoon salt.

2 tablespoons butter cinnamon and nutmeg.

Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce.

Bread Queen

Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.

Cracker Queen

Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.

Buttered Bread Pudding

Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with Hard Sauce.

Cocoanut Pudding

Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce.

Steamed Blueberry Dumpling

4 cups blueberries 2 cups sugar 1 teaspoon vinegar 1 tablespoon butter.

2 cups flour.

4 teaspoons baking powder.

1 teaspoon salt.

¾ cup milk.

Mix Hour, baking powder and salt; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in dish in which it is cooked.