Baked Walnut Custard

Beat four eggs slightly. Add one cup of sugar, one-fourth teaspoon of salt, one quart of milk and three-fourths cup of chopped walnuts. Pour into greased ramekins. Place ramekins in a pan of boiling water and bake.

Fruit Cream of Wheat Custard

1 cup cooked cream of wheat

1 1/2 cups milk

2 eggs

1/2 cup sugar

1/2 teaspoon vanilla

Mix cream of wheat with milk, beaten eggs and sugar. Add vanilla. Pour mixture into buttered pan and bake one-half hour in moderate oven. Serve with cream and blackberries or any other fresh fruit in season.

Caramel Custard

One cup granulated sugar caramelized. Stir into one quart hot milk until dissolved; pour hot mixture into three or four well beaten eggs, add pinch of salt to eggs and bake.

Orange Charlotte

1/4 package of gelatine 1/3 cup cold water 1/2 cup hot water 1 cup sugar

1 cup orange juice Juice of 1 lemon and grated rind of lemon and 1 orange 1 pint whipping cream

Pour cold water on gelatine, then add boiling water, sugar, orange, lemon juice, also grated rind. Put pan on ice and stir lightly until it begins to thicken. Stir in the whipped cream. Put in mould to harden.

Brown Betty

2 cups sliced apples

1/2 cup sugar

1/4 teaspoon cinnamon

2 cups bread crumbs

1/4 cup melted butter Juice and grated rind of one lemon 1/2 cup water or fruit juice Alternate layers of sliced apples, bread crumbs, sugar and cinnamon mixed, and lemon juice until the baking dish is filled. Cover with crumbs and pour water over all. Cover and bake in a moderate oven for three-quarters of an hour and one-quarter of an hour longer with the dish uncovered. Serve hot with Hard Sauce.

Peaches or rhubarb may be used according to season.

Baked Apple

6 large apples 1/2 cup sugar

1/2 cup water

Core the apples, place them in a baking dish, pour on the sugar and water and bake in a hot oven until tender (about one-half hour). Baste every five minutes. Pears and peaches may be baked in the same manner.

Baked Stuffed Apples

6 large baking apples

1 cup chopped cranberries

1 cup sliced bananas

1 cup sugar (or maple syrup)

Chopped nuts

1 teaspoon cinnamon

Remove the core of the apples and scoop out part of the pulp leaving a shell of about three-quarter inch thickness. Mix the chopped fruits, sugar and cinnamon together and fill the cavities in the apples. Cover tops with chopped nuts and bake until tender in a hot oven. Serve cold or warm.

Bread Pudding

12 slices stale white, raisin or whole wheat bread

1/4 cup butter

4 eggs

1 quarter milk

1/4 cup currants

1/2 cup sugar (brown or white) Pinch salt

Cut the crust off the bread. More than one kind of bread may be used in the same pudding. Butter the bread thick. Place a layer of bread in a pudding dish, sprinkle on a few raisins and moisten with the eggs, milk, sugar and salt beaten together. Cover with another layer of bread and so until the dish is full.

Bake in a moderate to slow oven for an hour.

Serve hot, plain or with Hard Sauce.