Apple Slump

Apples, 1 quart. Sugar, 1/2 cup. Molasses, 1 cup. Butter, 1 tablespoon.

Water, 1 cup. Cinnamon, 1/2 teaspoon. Nutmeg, 1/2 teaspoon Biscuit dough.

Peel, core and quarter apples, add sugar, molasses, butter, wa-ter and spices and bring to a boil. Cover with a good biscuit dough with a hole in the centre to let out steam, cover closely and boil till dough is cooked. Peggy Bluenose.

Apple Dessert Croquettes

Sweet apple sauce, 2 cups. Soft bread crumbs, 3/4 cup.

Egg.

Cracker crumbs.

Mix well sweetened apple sauce and crumbs to make a paste that can be molded. More crumbs may be necessary. Form into croquettes, roll in crumbs, then in beaten egg, again in crumbs and fry to a golden brown in deep hot fat. Drain and roll in powdered sugar. Serve with a sweet sauce.

Stuffed Baked Apples

Peel large sweet apples and remove cores. Fill with a. mixture of finely chopped raisins, nuts, cinnamon and sugar and bake in oven until tender with a little water in the baking pan. Baste frequently. When cold put a spoonful of whipped cream on each apple and serve.

Steamed Cherry Cups

Flour, 2 cups.

Baking powder, 2 teaspoons.

Salt, 1/2 teaspoon.

Cold water. Canned cherries. Sweetened cream.

Sift the flour, baking powder and salt together several times and mix to a soft dough with cold water. Butter some custard cups, drop in a little of the dough then add a tablespoon of the cherries, cover with more dough and place in a steamer. Cover and steam in the oven for 30 minutes. Serve with sweetened cream or a sauce of the cherry juice thickened with cornstarch.

Baked Quinces

Wash and core fine quinces and arrange in shallow baking pan, filling centres with sugar and cinnamon. Add an inch of water and tightly cover with a second pan. Bake until tender, remove cover and brown slightly.

Lemon Dumplings

Bread crumbs, 1/2 pound. Suet, 1/2 pound. Sugar, 1/2 pound.

Eggs, 2. Salt, a pinch. Lemon, 1.

Mix all together, beating eggs thoroughly and using the grated rind and juice of the lemon. Make into six dumplings, boil from 15 to 20 minutes and serve with wine or lemon sauce.

Mme. X., Roxbury.

Spiced Pears

Large pears, 2. Water, 1/2 cup. Vinegar, 1 tablespoon.

Stick cinnamon, 1 small piece. Cloves, 2. Allspice, 2.

Brown sugar, 2 tablespoons.

Pare and slice fruit and add remaining ingredients. Boil 30 minutes. Serve cold with whipped cream.

Hominy Puffs

Cooked hominy, 1 cup. Flour, 1 cup. Milk, 1 1-3 cups.

Eggs, 4.

Salt, 1/2 teaspoon.

Custard or fruit filling.

Mix flour and salt with hominy. Beat very light and add milk. Add this to hominy mixture. Beat until light and bake in greased gem tins in a moderate oven about 40 minutes or until a golden brown. They will be hollow and should be filled with a cus-tard or fruit filling. Serve with whipped cream.