PUDDINGS AND CUSTARDS

Baked Apple Dumplings — Make a rich biscuit paste. Quarter tart apples, peal and take out the core, put together in shape of a cup. Roll out the paste, cut in strips and wrap around the apples. Stand up in the pan. When the pan is full put bits of butter on top, sugar, grated nutmeg. Sprinkle flour on top, add some hot water and cook slowly until well done. If you wish them steamed, wrap the apples entirely up in the paste, making an opening with a fork to let the steam escape. Cover tightly and steam forty minutes. Serve with sauce.

RoLY Poly — Take any paste, roll o\t. thin, spread with berries, preserves or fruit of any kind, roll up and bake or steam. Serve with cream or sauce.

Brown Betty — Fill a pudding dish with sliced ap- ples and bread crumbs, layer for layer, with apple on top. Butter and sugar tO' taste, last of all add one cup of hot water, cover and bake slowly three quarters of an hour.

Fine Peach Pudding — Fill a pudding dish full of sliced peaches, sugar to taste. Pour a plain cake bat- ter over the top. Steam or bake one hour. Serve with hard sauce, or any sauce you like. Apples or any fruit may be used in this manner.

English Brown — One pound of raisins, one pound of currants, one pound of brown sugar, one pound of beef suet chopped fine, one pound of chopped nuts, one-half pound of candied orange and lemon peel, one- half pound of citron, a little nutmeg and cloves, five eggs, two pounds of self-rising flour. Put all the fruit and suet in a bowl, next beat the eggs light in the mixing bowl. Then add one quart of sweet milk, a little rose water, then beat in nearly all the flour. Hour the fruit with the rest of the flour and stir in the batter. If the pudding seems too stiff add a little more milk, if it seems a little thin add a little more flour. But, as a rule, it will be just right. Steam from five to six hours.

Note — Rice pudding may be made without eggs. Cook longer and slower. Rice is nice plain boiled in milk or water ; drop a few raisins in the rice when cooked. Serve with cream and sugar or sauce. Rice can be cooked with peaches, apples or any fruit. Put a layer of fruit and a layer of rice alternately until the dish is full, with rice on top. Bake thirty minutes. Serve with sauce. Many cooks use no sugar in baking rice wfith fruit, but we advise you to sprinkle sugar on each layer. Always cook the rice first.

Bread Pudding — Make the same as rice pudding, adding a little melted butter, and using grated bread crumbs. Another nice way is to butter slices of bread. Then make the custard with eggs and milk as for rice

pudding and pour over the bread in a pudding dish. Bake Hke rice pudding. Serve cold. Many cooks put a meringue on top, or whipped cream. Grated bread crumbs may be used with fruit Hke rice, and in every case will take the place of cracker crumbs. Dry all pieces of bread in the oven. Roll fine, then put in jars or bags to use when needed.

Tapioca Pudding — Soak a cup full of tapioca one hour, then simmer one hour ; use milk, not water. It wiill take a quart. When soft pour in a pudding dish. Add one cup of sugar, a little butter and three eggs well beaten, but always beat separately. A little cocoa- nut improves; flavor with lemon. Bake the same as rice pudding.

Corn Meal Pudding — Stir in a quart of boihng milk nearly a pint of corn meal. Let cool, then add a little wheat flour, moisten with milk. Beat well. Then beat four eggs, or two will do. Sweeten to taste. Put in spice, if liked, grease the pudding pan and bake three hours. This pudding of this receipt may be baked in cups, set in a pan in the oven. Dip the cups in cold water before filling.

Batter Puddings — Make a plain cake batter. Stir in any fruit liked, steam from three to four hours or bake until done. It never takes as long to bake as it does tO' steam.

Corn Pudding — Take one can of corn or a pint of green corn chopped fine. Add one pint of milk, some melted butter, a little salt, three eggs well beaten. Pour in a pudding dish and cook thirty-five minutes or less. If cooked toO' long it will whey.

Apple and Tapioca — Soak in water over two hours. Fill a pudding dish with apples pared and cored. Set the dish on the stove with a little water, let cook soft. Then fill up the holes in the apples wjith sugar. Grate some nutmeg over the top. Pour over the tapioca and bake about an hour. Peaches or any fruit may be used in the same way.

Apple Custard — Pare and slice some apples, cook and rub through a colander. Add some butter while the apples are hot. Let cool, stir in one cup of sugar, three well beaten eggs, the juice of one lemon, the grated rind and juice of an orange. Pour in a pud- ding dish and bake one hour. Serve cold, with whip- ped cream. Many like the pudding plain. Some put icing on top and run it in oven a few minutes to harden.

Baked Chocolate Pudding — Use this same receipt only less corn starch and chocolate, and one quarter of a cup of bread crumbs, and four well beaten eggs. Flavor with rose w'ater or vanilla. Bake nearly an hour.

Chocolate Cups — To one quart of boiling milk use five small tablespoons of corn starch, one cup of sugar, one-half cup of grated chocolate. Dissolve the corn starch in cold milk with the chocolate. Put the sugar in the milk, first a little salt. Then stir in the corn starch and chocolate. Stir until thick. Pour in cups that have been rinsed out with cold water. Let cool. Turn out of the cups into a glass bowl. Pour boiled custard around them, and put whipped cream on top if you want the dish very rich and pretty.

Sago Pudding — This pudding is made the same as tapioca. Apple sagO' pudding is very nice; follow the receipt for apple and tapioca.

Orange Pudding — Take some oranges, slice in a glass dish and sprinkle a little sugar over them. Make a rich boiled custard, let cool. Pour over the oranges. Whip the Wihites of two eggs with a little sugar and put over the top.

Snow Pudding — Prepare gelatine as if you were going to make jelly, and when nearly cold, to one quart beat in whites of three eggs that have been whipped light. Beat until the whole is thick and white. Put on ice to cool. Serve with custard or cream.

Lemon Cracker Pudding — One cup of butter and sugar creamed together, three lemons, grated lemon rind and juice, ten crackers soaked in one pint of milk, beat w!ell together then stir in four eggs well beaten and cook thirty-five minutes. You make a meringue and put over the top, or serve with sauce or cream.

Fig Pudding — Make a nice cake batter, put in a pound of figs chopped fine, pour in a pudding pan, steam three hours, serve with a nice sauce.

How TO Cook Steam Puddings — Take any good can or bucket that has a top, grease and pour the bat- ter in, cover tight. Set in a pot of boiling water ; put a tin top in the bottom of the kettle to prevent burning the pudding. Put a cover over the top and set an iron on top the cover to keep the steam in. Keep a tea kettle of boiling water and add as it is needed in the pot ; never let the pot stop boiling, This is a fine way to cook puddings. * 49