Left-overs made palatable

oven for forty minutes. Put no sugar in this pudding; the sauce supplies all the necessary sweetness. RASPBERRY SAUCE 3 tablespoons powdered sugar 1 \ tablespoons butter 1 cup red raspberries Juice 1 lemon Cream the sugar and butter together. Mash the fruit and beat in with the sugar and butter. Add the lemon juice and beat till very light and frothy. APPLE DOWDY i loaf stale brown bread 8 large tart apples ^ teaspoon cinnamon J cup dark brown sugar £ cup cold water 2 tablespoons butter Cut the bread in thin slices and pare off the crusts. Butter each slice. Lay them into a buttered baking dish till it is neatly lined. Inside put the apples, pared and sliced, the sugar, cinnamon, a dust of salt, and pour over all the water. Cover the top with the bread, buttered side up. Bake slowly for an hour. Serve hot with a liquid or a hard sauce. CRUSTY APPLE PUDDING 8 large tart apples ■| cup sugar i cup seeded raisins Citron and lemon peel i cup water I cup stale bread crumbs Pare the apples and core them. Set them in a deep granite baking dish. Fill the space from which the cores were cut with bits of shredded lemon and 26 Left-Overs citron peel, sugar and seeded raisins. Pour over them the water, dust lightly with salt and granulated sugar and bake in a moderate oven till nearly tender. Take them from the oven and sprinkle over the top a thick crust of buttered bread crumbs and another dust of sugar. Allow them to bake for ten or fifteen minutes, or till the crumbs brown. Serve with wine sauce. CHOCOLATE SOUFFLE 1 cup stale bread crumbs 2 cups scalded milk i square chocolate £ cup sugar 1 e gg Dash salt £ teaspoon vanilla Pour the milk over the crumbs and allow them to swell for half an hour. Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a buttered dish and bake for three-quarters of an hour. Serve hot. BROWN BREAD ICE CREAM 2 cups sifted brown bread crumbs I quart vanilla ice cream Dry the brown bread in the oven and put it through the meat chopper, using the finest knife. Sift it and use only the finest portion, which is like corn meal. Add it to any vanilla cream mixture and freeze. The result is something not unlike macaroon cream. COCOANUT PUDDING 3 eggs 4 cups milk I cup broken crackers Made Palatable 27 i cup sugar 1 teaspoon vanilla J cup grated cocoanut Beat the yolks of the eggs and the white of one till very light, pour the milk over the crackers and let them swell slightly. Add the eggs, sugar, cocoanut and vanilla. Pour into a buttered baking dish and set in a pan of warm water before putting in the oven. Test the pudding as you would a custard, by running a silver knife in the center. If the knife comes out clean, the pudding is cooked. Watch the pan of water and do not allow it to boil; add cold' water when it grows too hot. Beat the whites of two eggs to a dry froth, add two tablespoons of powdered sugar and heap the meringue on the pudding when it comes from the oven. Sprinkle with grated cocoanut and set it in the oven to brown lightly. Drop bits of currant jelly here and there over the top just before serving. This pudding is as good cold as hot. CRACKER FRITTERS 2 cups broken crackers 4 eggs I cup milk Pepper and salt Soak the crackers in the milk, add seasoning and beaten eggs. Beat thoroughly. Drop by spoonfuls in boiling fat and fry brown. Serve with lamb chops. PLAIN CRACKER PUDDING