Peel and core half a dozen cooking apples. Empty the contents of a sixpenny bottle of fruit syrup (for preference pineapple) into a thickly-buttered bag. Add the apples, seal bag, and place on grid, simmer very gently until cooked, but take care that they do not get broken. Line a paper souffle case with puff paste, place carefully in a well-greased bag, put the apples in this, and twist long strips of citron and angelica round them. Place four ounces of butter in a clean bowl, sift in eight ounces of sugar, and whip to a cream. Then add the well-whisked yolks of four eggs, and season to taste with grated nutmeg. Place on the fire, and stir gently until very hot, then add the whites of the eggs whisked to a stiff froth. Stir these in lightly, then pour over the apples; place in the bag, put it in the oven without loss of time, and bake to a golden hue. Dust thickly with sifted sugar, and serve either hot or cold. Plenty of citron or angelica must be used to give the idea of a nest.

Pommes à la Duchesse. Take from eight to ten large apples; wash and dry them. Then core with a proper apple-corer. Place a bit of cinnamon stick in each apple, and pour over them a tablespoonful of rum. Place them in a buttered bag and bake on a grid. When quite done remove the cinnamon and fill the center of each apple with a little strawberry, raspberry, or apricot jam. Cover the whole with very stiffly-whipped cream. Ornament with chopped pistachio nuts and pine kernels, and serve at once, or leave upon ice till needed. Sweet, not sour, apples should be selected. They should be placed on a clean dish and allowed to cool before the jam and cream are added.

Pudding a la Munich. Take some slices of stale French bread, and toast to a light crisp brown; then spread thickly first with butter and then with golden syrup. Place a layer of golden syrup in a well-greased paper souffle dish, sprinkle it with washed and dried chopped currants, chopped sultanas, a little chopped lemon peel, and a very little grated nutmeg or allspice. Put a layer of the toast, then currants, sultanas, peel, and spice, and repeat the layers until the dish is full. Make a custard with half a pint of milk, the well-beaten yolk of an egg, and a tablespoonful of sifted sugar. Pour over the whole, and leave for fifteen minutes. Meanwhile, whip the white of the egg to a stiff froth, with a few drops of lemon juice; add a little sifted sugar and pile high on the top of the pudding. Put in a well-buttered bag, bake to a golden brown for thirty minutes in 350 Fahr. and serve. The meringue mixture may be omitted, and the custard made with the whole egg. In that case bake the pudding for thirty-five minutes. Dust some sifted sugar over, and serve.

Pudding a la Mayence. Rub one-half pint of breadcrumbs through a fine wire sieve, add a tumblerful of any wine and water, the grated rind of a small lemon, first washed and dried, three heaped-up table-spoonfuls of sifted sugar, and one ounce of butter. Mix all together, and then pour the mixture into a buttered souffle dish. Add the well-beaten yolks of two eggs, and the juice of a small lemon carefully strained. Beat the whites of the eggs to a stiff froth, with a pinch of salt and sifted sugar to taste; color to a pale green with a few drops of spinach greening, or pale pink with a little carmine coloring or cochineal. Pile up on top, place in the bag, put into a very moderate oven, and bake till the meringue is firmly set.

Pudding à la Baronne. Take half a pound of well-washed, dried, and pickled currants, half a pound of sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron, and four heaped tea-spoonfuls of golden syrup. Mix all well together, then add an ounce of self-raising flour and the well-beaten yolks of two eggs mixed with a pint of milk. Whisk all well together, and finally add the whites of the eggs, whisked to a firm froth. Fill with this a well-greased paper souffle dish, place carefully in a bag, and bake in an oven for an hour and a half (300 Fahr.). Turn out carefully and serve with a little heated golden syrup poured over and around it.