Cut stale bread into small square slices, spread them in a flat baking dish, which must be well buttered, core some large sour apples and put 1 on each slice of bread. Fill up the hole in the middle of the apples with butter and sugar✪ Pommes Beurries. Put into the oven, and when partly cooked, draw to the oven door, and refill with butter and sugar. Do this 2 or 3 times. When thoroughly baked serve hot on a flat dish with whipped cream or soft custard. 16. — Sponge Pudding. One-fourth cup sugar, j4 cup flour, 1 pint milk boiled, }£ cup butter, yolks of 5 eggs, whites of 5 eggs✪ Sponge Pudding. Mix the sugar and flour, wet with a little cold milk, and stir into the boiling milk. Cook until it thickens, and is smooth; add the butter, and when well mixed stir it into the well beaten yolks of the 7 January. eggs, and then add the whites beaten stiff. Bake in cup or shallow dish, or in paper case in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with creamy sauce. — Permission of Mrs. M. J. Lincoln. 17. — Saratoga Pudding. One-fourth of a pound bread crumbs, ^ of a pound of suet, % of a pound of cur- rants, 1^ of a pound of sugar, 3 eggs, lemon peel, 1 teaspoonful extract of nutmeg✪ Saratoga Pudding. Make this into 5 or 6 small cakes. Fry them brown and serve with sweet sauce. 18. — Venice Pudding. Make a custard of 5 eggs, y2 pint milk sweetened to taste, and flavored with 1 tea- spoonful lemon j when nearly cold pour it into a mould ; soak a sponge biscuit and a half in brandy or wine; let it float on the custard ; when quite set, cut some preserved fruit such as pineapple in pieces and drop it into the mould. To be turned out when re- quired. 8 January. 19. — Boston Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, ^ lb. moist sugar, 8 eggs, 1 tablespoonful flour, % lb. mixed candied fruit, 1 wine-glass brandy, 1 tea- spoonful each of extract of lemon, almond, nutmeg and cloves, and a little mace ; stone and shred the raisins rather small, chop the suet finely and rub the bread until all the lumps are well broken ; cut the candied fruit into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten drop in the extracts ; stir them into the dry ingredients, mix well and add the brandy. Tie the pudding firmly in the cloth, and boil for 6 hours. Serve with sweet sauce. 20. — Fritters with Lemon Sauce. Beat the yolks of 2 eggs light, add }4 cup of milk, 1 salt spoonful of salt and a cup of flour. Beat well. Add 1 tablespoonful olive oil and 1 teaspoonful lemon juice✪ Venice Pudding. Beat the whites of the eggs to a stiff* froth ; mix with the batter, beat again. Fry by the spoonful in deep hot fat. Serve with lemon sauce. 9 January. Lemon Sauce. — Beat to a cream ij4 cups of sugar and ^ CUP °f butter; add i egg beaten light and the juice of 2 lemons, beat together thoroughly; put in the farina boiler, add 1 ]/2 cups boiling water, gradually stirring all the while, serve at once. — From " Table Talk," Philadelphia. 21. — Chocolate Pie. ✪ Chocolate Pie

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Cut stale bread into small square slices, spread them in a flat baking dish, which must be well buttered, core some large sour apples and put 1 on each slice of bread. Fill up the hole in the middle of the apples with butter and sugar. Put into the oven, and when partly cooked, draw to the oven door, and refill with butter and sugar. Do this 2 or 3 times. When thoroughly baked serve hot on a flat dish with whipped cream or soft custard. 16. — Sponge Pudding. One-fourth cup sugar, j4 cup flour, 1 pint milk boiled, }£ cup butter, yolks of 5 eggs, whites of 5 eggs. Mix the sugar and flour, wet with a little cold milk, and stir into the boiling milk. Cook until it thickens, and is smooth; add the butter, and when well mixed stir it into the well beaten yolks of the 7 January. eggs, and then add the whites beaten stiff. Bake in cup or shallow dish, or in paper case in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with creamy sauce. — Permission of Mrs. M. J. Lincoln. 17. — Saratoga Pudding. One-fourth of a pound bread crumbs, ^ of a pound of suet, % of a pound of cur- rants, 1^ of a pound of sugar, 3 eggs, lemon peel, 1 teaspoonful extract of nutmeg. Make this into 5 or 6 small cakes. Fry them brown and serve with sweet sauce. 18. — Venice Pudding. Make a custard of 5 eggs, y2 pint milk sweetened to taste, and flavored with 1 tea- spoonful lemon j when nearly cold pour it into a mould ; soak a sponge biscuit and a half in brandy or wine; let it float on the custard ; when quite set, cut some preserved fruit such as pineapple in pieces and drop it into the mould. To be turned out when re- quired. 8 January. 19. — Boston Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, ^ lb. moist sugar, 8 eggs, 1 tablespoonful flour, % lb. mixed candied fruit, 1 wine-glass brandy, 1 tea- spoonful each of extract of lemon, almond, nutmeg and cloves, and a little mace ; stone and shred the raisins rather small, chop the suet finely and rub the bread until all the lumps are well broken ; cut the candied fruit into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten drop in the extracts ; stir them into the dry ingredients, mix well and add the brandy. Tie the pudding firmly in the cloth, and boil for 6 hours. Serve with sweet sauce. 20. — Fritters with Lemon Sauce. Beat the yolks of 2 eggs light, add }4 cup of milk, 1 salt spoonful of salt and a cup of flour. Beat well. Add 1 tablespoonful olive oil and 1 teaspoonful lemon juice. Beat the whites of the eggs to a stiff* froth ; mix with the batter, beat again. Fry by the spoonful in deep hot fat. Serve with lemon sauce. 9 January. Lemon Sauce. — Beat to a cream ij4 cups of sugar and ^ CUP °f butter; add i egg beaten light and the juice of 2 lemons, beat together thoroughly; put in the farina boiler, add 1 ]/2 cups boiling water, gradually stirring all the while, serve at once. — From " Table Talk," Philadelphia. 21. — Chocolate Pie.

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