Apples With Rolled Oats

6 large apples 1 1/4 cups sugar

1 quart water

1 cup cooked rolled oats

Cook the rolled oats. Pare the apples, and cook in a syrup of the water and sugar. Turn frequently. When the apples are done, fill the centers with cooked rolled oats. Boil down the syrup until of a rather thick consistency, and pour over the apples. Other left over cereals may be used in the same way.

Normandy Pudding

6 ounces bread crumbs

6 ounces sugar

6 small sour cooking apples

1 saltspoon ground cloves 1 teaspoon ground cinnamon 1 lemon

Peel, slice and core the apples, or chop them up not too finely; put them with all the other dry ingredients in a basin, and stir well. When thoroughly mixed, add the lemon juice and the finely grated rind of a half of it; also, a little brandy or rum if liked. Pour the mixture into a well greased mold, and tie over a greased cloth or paper, and steam for about three hours. Serve with white wine sauce. The use of rum or brandy is optional. The pudding is much more tasty if one or the other is added. Serve both the sauce and the pudding very hot as the latter is not so delicious when cold.

Macaroni And Apple Pudding

1 pound of apples

4 ounces pipe macaroni

2 ounces sugar

2 ounces white bread crumbs 1 tablespoon cream Rind of 1/2 lemon grated

1 ounce butter

Cook the macaroni in boiling water for three-quarters of an hour or until it is tender but not broken; drain it well. Butter a pie dish or a pudding basin, and line with the macaroni. Now sprinkle it with bread crumbs. Pare and cut up the apples very fine; mix with the grated lemon peel, cream and sugar. Fill the basin with this mixture, and sprinkle a few bread crumbs on top. Cut up the butter, and put small pieces on the bread crumbs. Now add a layer of macaroni; trim it round, cover with a plate, and bake one hour. Turn out and serve with a white sauce.

Rice And Apple Pudding

1 breakfast cup of rice 6 good looking apples

2 cloves

1/2 lemon, rind only

.2 teaspoons sugar

Boil the rice for a quarter of an hour in boiling water; strain through a hair sieve. Put a cloth into a pudding basin, lay the rice all around it like a crust; quarter some apples as for a tart, and lay them in the middle of the rice, add the sugar, lemon rind and cloves over the apples with rice, and tie the cloth fairly tight. Boil the pudding for one hour, or steam it for one and one-half hours, and serve with some sweet sauce poured over.

Apple Jelly No. 1

7 pounds of apples

2 ounces blanched almonds

2 ounces root ginger

1 teaspoon ground ginger

3 pints water

Boil the apples in the water for an hour and a half; then strain through a sieve. Add to each pint of liquor threequarters of a pound of sugar, and boil the liquor twenty minutes. Then add the sugar and ginger, and boil twenty minutes more. Put the jelly into small jars, and before it sets drop in the nuts. Lemon juice may be added instead of ginger if preferred.