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dish, adding a cup of lukewarm water; cover closely and steam in a moderate oven until soft all through, turning them if they cook at the bottom. If the dish is more than a third full of liquid, turn some of it out before you pour the soaked tapioca overall. Unless the apples are very sweet, fill the centre with sugar. Bake, after the tapioca goes in, one hour. Eat cold with cream, or warm with hard sweet sauce. R. BAKED APPLE PUDDING. One quart flour, two heaping teaspoons baking powder, butter size of an egg, milk enough to mix it to roll, stir baking powder well into the flour, work the butter into the flour, add the milk slowly, being careful not to get it too soft. Roll out two-thirds of it for the bottom and sides of a deep baking dish holding not over one quart. Fill it with sliced sour apples. Cover it with the remaining crust, cutting a hole in the centre, through which pour two tablespoons of water just before putting in the oven. Bake forty minutes, or until the apple is thoroughly cooked. Serve with your favorite pudding-sauce. This is better and more healthful than apple-pie. BAKED APPLE DUMPLINGS. Pare and core smooth apples of uniform size, and fill the cavity of each with sugar and a little cinnamon. Divide the paste into as many parts as there are apples; roll each piece out square, and enclose an apple in it, slightly wetting the edges to make them slide. Bake in shallow pans, steam or boil, and serve with hard sauce. R. CUSTARD PUDDING. Six eggs, one quart milk, six teaspoons sugar, heaped, salt and nutmeg to taste. Bake thirty minutes. R. INDIAN PUDDING. One quart boiling milk, one teacup white corn-meal, one quart cold milk, three eggs, one cup sugar, one small teaspoon salt, butter size of a hen's egg, a little nutmeg. Stir the meal carefully into the boiling milk, letting it fall slowly through the fingers; there must be no lumps; beat the eggs and mix them with the cold milk; let the meal cook in the milk about five minutes, then put into a baking dish, and add the other ingredients, the cold milk and eggs last. Bake slowly about two hours; if properly baked it is delicate and delicious. It can be easily spoiled by baking in too hot an oven. Raisins improve it. DELICIOUS FRUIT PUDDING. Line a mould with slices of sponge cake, then put in a layer of fruit, strawberries, raspberries, blackberries, currants or ripe pineapple torn into bits — rich, tart, ripe fruit is best; put over this a layer of hot custard, then another layer of cake and another of fruit and of custard until the mould is full; put away to get cold and firm and serve when turned out of the mould with sugar and cream; for the custard bring to boiling point in a farina kettle a pint of milk; add an ounce and a half of dissolved gelatine, the yolks of four eggs and four ounces of sugar. When the custard has thickened — be sure it doesn't curdle — take it off the fire and stir in half a pint of cream and the juice of a lemon. LEMMON PUDDING.