Apple Pudding

Fill a buttered baking dish with sliced apples, and pour over them a batter, made of 1 tablespoonful of butter, 1/2 cup of sugar,

1 egg, 1/2 cup of sweet milk, and 1 cup of flour with 1 teaspoonful of baking powder sifted in it. Bake in a moderate oven till brown and serve with cream and sugar or a liquid sauce. Very good with peaches or other fruits.

Steamed Berry Pudding

1/2 cup of sugar, 1 cup of flour, 1/2 cup of sweet milk, 1 cup of berries, 1 egg, 1 teaspoonful of baking powder.

Beat the egg very light, and stir all the ingredients together till smooth and light. Place in a buttered mould, and steam about

2 hours. Serve with either hard or liquid sauce as preferred.

Cottage Pudding

1 cup of milk, 1/2 cup of sugar, 1 egg, 2 tablespoonfuls of melted butter, 1 teaspoonful of baking powder, sifted with 1 pint of flour.

Beat very light, bake 1/2 an hour, and serve with liquid sauce. Very nice with fruit added.

Tapioca Pudding

2 tablespoonfuls of tapioca, 1 pint of milk, 1/2 cup of sugar, 2 eggs, and a little salt.

Soak the tapioca for several hours, washing it first. Beat the yolks of the eggs very light, stir in the sugar and salt, drain the tapioca, and mix all with the milk, and cook in a double boiler, stirring two or three times during a half an hour. Beat the whites to a stiff froth, add 1/2 a tablespoonful of sugar. Place in the dish and dip the custard over it, when done, flavoring it first with vanilla, lemon, or other flavors, as liked. Very good either hot or cold.

Much liked when apples, peaches or bananas are added.

Rice With Apples

Cook 1/2 cup of rice in 1 pt. of milk, add a piece of cinnamon, and a bit of lemon peel. When the rice is done, cool it, and make it into a border around a baking dish, and brush it all over with a beaten egg. Fill the middle of the dish with stewed apples, sweet-ened. Beat the whites of 4 eggs to a froth, add 4 tablespoonfuls of fine sugar, and beat till stiff again. Heap this over the apples, sprinkle with powdered sugar, and brown lightly in a quick oven.

Rice And Peach Pudding

Cook 1/2 cup of rice in 1 pt. of milk till the milk is absorbed. Butter a mould, sprinkle it with bread crumbs, spread alternately a layer of rice and one of peaches, either fresh or canned, till the mould is full. When done turn from the mould, and serve hot, with custard or cream.

Sponge Cake Toasted

Toast 2 inch square slices of stale sponge cake. Beat 1/2 a glass of apple jelly till light, then stir into it the well whipped whites of , 2 eggs. Spread this on the toast, and place a canned cherry on each piece. Serve cold, with cream.

Baked Custard

1 quart of milk, 4 well l>eaten eggs, 4 tablespoonfuls of sugar. Flavor with lemon, vanilla or nutmeg, and a pinch of salt. Bake slowly, and do not let it cook long enough to whey.

Boiled Custard

Make as above, but cook in a double boiler, till smooth. If it is cooked too long it will be grained, and the whey will settle.

Frozen Custard

Heat 1 qt. of milk in a double boiler. Beat 4 eggs together with 1 cup of sugar. Stir this into the milk and cook 1 minute. Strain, cool, add 1 teaspoonful of vanilla and freeze.

Arrowroot

Mix thoroughly 2 teaspoonfuls of arrowroot with 3 table-spoonfuls of cold water and pour on them 1/2 pint of boiling water stirring all the time. If the water is really boiling, it will be thick enough, if not, boil till it does thicken. Sweeten to taste, and flavor with lemon peel or nutmeg. If required add sherry, brandy or port wine. Boiling milk may be used instead of water, when no liquor is used.

Thickened Milk

Boil 1 quart of milk, add a very little salt, and 2 tablespoon-fulls of either rice flour, or wheat flour, wet in cold milk. Stir in smoothly, and. cook in a double boiler, boiling hard for 1/2 an hour or more till it thickens. Serve with butter and sugar, or cream and sugar.

Boil it at least an hour, stirring often, if for any patient with digestive trouble.