Brown Betty

1 cup bread crumbs

2 cups chopped tart apples 1/2 cup brown sugar

3/4 teaspoon cinnamon 1/16 teaspoon cloves 1 to 2 tablespoons butter

Butter a deep dish, put in layers of crumbs, apple, sugar, butter, and spice; repeat; put crumbs on top. Cover dish and cook in moderate oven 3/4 hour; uncover to brown. Serve with sugar and cream, or milk sweetened and flavored.

Brown Susan

Line buttered mold with pieces of bread slightly buttered. Fill cavity with sliced apple, butter, sugar, and lemon rind; cover with buttered bread. Bake slowly, and heat at last to brown. Serve with lemon sauce.

Indian Pudding

5 cups scalded milk 1/3 cup Indian meal 1/2 cup molasses

1 teaspoon salt 1 teaspoon ginger

Pour milk slowly on the meal, cook in double boiler 20 minutes. Add molasses, salt, and ginger, pour into buttered pudding-dish, and bake in slow oven from 3 to 6 hours.

Indian Tapioca Pudding

1/3 cup pearl tapioca 2 cups boiling water I 1/2 teaspoons salt 1/4 cup cornmeal

1/2 cup molasses 1 tablespoon butter

1/4 teaspoon cinnamon 3 cups hot milk

Soak tapioca in cold water for one hour and drain. Add salt to boiling water, sift in cornmeal and boil 10 minutes, stirring often. Add tapioca and other ingredients, pour into a greased earthen dish and bake slowly for 2 hours.

Rice And Apricot Pudding

1 cup rice

2 tablespoons butter

1/2 pound evaporated apricots

Cook rice in boiling salted water until tender, drain, and add butter. Soak apricots overnight, cook until tender in plenty of water, add 1/2 cup sugar. Reserve one cup juice for the sauce. In a buttered dish put a layer of rice, then one of apricots, and repeat until dish is full; pour remaining juice over it and bake half an hour.

Apricot Sauce

I cup juice 1/2 cup sugar I tablespoon flour

Mix sugar and flour, add hot juice, cook until clear and slightly thick.

Rice Flummery

1 cup broken rice 4 cups milk

1/4 teaspoon salt

1/4 pound figs, prunes, or raisins

Wash rice, cook, stirring constantly until tender. If whole rice is used cook until tender in boiling salted water, or in double boiler; add from 1/2 to 3/4 as much milk and cook, stirring until the rice is broken up and mixture thick enough to mold. Mix with fruit and pack in cups. Cool and serve with fruit juice, brown sugar sauce, or cream. Figs should be steamed and cut up; prunes cooked, stoned and cut up; and raisins plumped and seeded.

Boiled Rice Pudding

1/4 pound rice 1/2 pound raisins 1/2 teaspoon salt

Wash rice, seed raisins, mix, and tie in floured cheese-cloth, allowing room to swell. Boil or steam 2 hours and serve with milk or cream, sweetened and flavored, or raisin sauce.

Poor Man's Pudding

4 cups milk 1/4 cup rice 1/2 teaspoon salt

1/4 cup sugar

Nutmeg or raisins

Wash rice, mix ingredients, and pour into buttered pudding-dish. Bake from 2 to 3 hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling, and occasionally afterward. Serve hot or cold.