A Little Cook-Book for a Little Girl

slices of buttered bread and line the sides and bottom of the dish. Put a layer of apples an inch thick, a thin layer of brown sugar, six bits of butter, and a dusting of cinnamon, another layer of crumbs, another of apples and sugar, and so on till the dish is full, with crumbs and butter on top, and three tablespoonfuls of molasses poured over. Bake this one hour, and have hard sauce to eat with it. Lemon Pudding 1 cup of sugar. 4 eggs. 2 lemons. 1 pint of milk. 1 tablespoonful of sugar. 2 tablespoonfuls of corn-starch. 1 pinch of salt. Wet the corn-starch with half a cup of the milk, and heat what is left. Stir up the cornstarch well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time. Melt the butter, and put that in with a pinch of salt, and cool it. Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking- dish and bake till slightly brown. Take it out of the oven ; beat the whites of two of the eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown. This is a very nice rule. Rice Pudding with Raisins 1 quart of milk. 2 tablespoonfuls of rice. One-third cup of sugar. % cup seeded raisins. Wash the rice and the raisins and stir everything together till the sugar dissolves. Then put it in a baking-dish in the oven. Every little while open the door and see if a light brown crust is forming on top, and, if it is, stir the pudding all up from the bottom and push down the crust. Keep on doing this till the rice swells and makes the milk all thick and creamy, which it will after about an hour. Then let the pudding cook, and when it is a nice deep brown take it out and let it get very cold. Bread Pudding 2 cups of milk. 1 cup soft bread-crumbs. 1 tablespoonful of sugar. 2 egg yolks. 1 egg white. % teaspoonful vanilla. 1 saltspoonful of salt. Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg. Put it in a buttered pudding-dish, and stand this in a pan of hot water in the oven for fifteen minutes. Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven. You can eat this as it is, or with cream, and you may serve it either hot or cold. Sometimes you can put a cup of washed raisins into the bread-crumbs and milk, and mix in the other things ; sometimes you can put in a cup of chopped almonds, or a little preserved ginger. Orange marmalade is especially nice on bread pudding. Orange Pudding Make just as above, but use three oranges instead of two lemons. Cabinet Pudding 1 pint of milk. Yolks of three eggs. 3 tablespoonfuls of sugar. 1 saltspoonful of salt.