Taylor Pudding. — Stir into a cup of sweet milk a level teaspoonful of soda and a teaspoonful of salt. Beat into the milk a cup of Porto Rican molasses and stir the wet ingredients slowly into two cups of well- sifted flour. Beat the batter well and pour it into a greased cake tin. U will be about the consistency of cake batter. Bake it in a hot oven for about thirty or forty minutes. When it is nearly done prepare a -liquid sauce, as follows : Put in a saucepan five tablespoon fuls of sugar and 10 tables poonfuls of water. Let it boil for four minutes and then add three level tablespoon fuls of butter and flavor well with nutmeg✪ Taylor Pudding. When the pudding is done turn it out on a platter and carry it to the table. Serve it cut in thick slices with the liquid sauce. Yorkshire Pudding.— This is a batter pudding cooked where it will receive the drippings from the roasting meat, and it is very good; as originally made it was cooked in front of an open fire, where it would receive drippii^s from the meat cooking upon a spit. About an hour before the roast of beef is done drain off the gravy, leaving about two tablespoon fuls in the dripping pan. The meat should be laid upon a rack over the pan, so as to raise it up. The pudding requires three eggs, one pint of milk, six large tablespoonfuls of flour, one-half teaspoonful of salt, and two dashes of pepper✪ Yorkshire Pudding. Beat the eggs until light, then add the milk. Put the flour into a bowl, moisten it gradually with the eggs and milk, beat until smooth ; strain it through a sieve to avoid lumps, add the pepper and salt, pour it into the dripping pan and bake. Cut into squares cr strips, and serve around the meat. 3,„i,i=db,GoogIc APPLES. Apple ! Apple ! Call for Apple ! Everywhere jon gol Closely natch the bill of (are, And U apple Ib not there, Tbeo proceed at once to pare. Cook and landlord down witb care. Since apples play a large part in farmhouse economy, it has been thought well to group recipes for their use together, rather than sepa rating them in various chapters. A few othei" apple recipes will l>e found, however, included among jellies and preserves, cakes and pastry. Baked Apples. — Pare and core cooking apples; put in a granite pan; put over them a cupful of sugai', butter the size of a walnut; cover; bake until almost done; take the cover oR and let them brown. When apples are baked in a covered earthen dish or casserole flavor and appearance are at their best. Fare and core the apples, sprinkle them with sugar and a little powdered clcves and cinnamon. Add a little water, cover the dish, and hake a long time in a slow oven. The apples cook to a deep red, and are very tender and rich in flavor. Honey is a desirable addi- ■ tion to baked apples. Wipe or peel the apples, and remove the core without running the knife clear through. Into this hollow put a bit of butter and a teaspoonfnl of honey, and bake after the ordinary manner. Baked Apples in Jelly. — Peel, core and quarter a quart of apples, add half a cupful of water and tliree- fourths cupful of sugar, put in a cov- ered earthen dish and cook three to four hours in a slow oven, when they should be dark red in color. Then mix with the apples a cupful of liquid lemon jelly, and set in a mold to harden. These baked apples are also very nice eaten warm without the jelly. ✪ Baked Apples

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Taylor Pudding. — Stir into a cup of sweet milk a level teaspoonful of soda and a teaspoonful of salt. Beat into the milk a cup of Porto Rican molasses and stir the wet ingredients slowly into two cups of well- sifted flour. Beat the batter well and pour it into a greased cake tin. U will be about the consistency of cake batter. Bake it in a hot oven for about thirty or forty minutes. When it is nearly done prepare a -liquid sauce, as follows : Put in a saucepan five tablespoon fuls of sugar and 10 tables poonfuls of water. Let it boil for four minutes and then add three level tablespoon fuls of butter and flavor well with nutmeg. When the pudding is done turn it out on a platter and carry it to the table. Serve it cut in thick slices with the liquid sauce. Yorkshire Pudding.— This is a batter pudding cooked where it will receive the drippings from the roasting meat, and it is very good; as originally made it was cooked in front of an open fire, where it would receive drippii^s from the meat cooking upon a spit. About an hour before the roast of beef is done drain off the gravy, leaving about two tablespoon fuls in the dripping pan. The meat should be laid upon a rack over the pan, so as to raise it up. The pudding requires three eggs, one pint of milk, six large tablespoonfuls of flour, one-half teaspoonful of salt, and two dashes of pepper. Beat the eggs until light, then add the milk. Put the flour into a bowl, moisten it gradually with the eggs and milk, beat until smooth ; strain it through a sieve to avoid lumps, add the pepper and salt, pour it into the dripping pan and bake. Cut into squares cr strips, and serve around the meat. 3,„i,i=db,GoogIc APPLES. Apple ! Apple ! Call for Apple ! Everywhere jon gol Closely natch the bill of (are, And U apple Ib not there, Tbeo proceed at once to pare. Cook and landlord down witb care. Since apples play a large part in farmhouse economy, it has been thought well to group recipes for their use together, rather than sepa rating them in various chapters. A few othei" apple recipes will l>e found, however, included among jellies and preserves, cakes and pastry. Baked Apples. — Pare and core cooking apples; put in a granite pan; put over them a cupful of sugai', butter the size of a walnut; cover; bake until almost done; take the cover oR and let them brown. When apples are baked in a covered earthen dish or casserole flavor and appearance are at their best. Fare and core the apples, sprinkle them with sugar and a little powdered clcves and cinnamon. Add a little water, cover the dish, and hake a long time in a slow oven. The apples cook to a deep red, and are very tender and rich in flavor. Honey is a desirable addi- ■ tion to baked apples. Wipe or peel the apples, and remove the core without running the knife clear through. Into this hollow put a bit of butter and a teaspoonfnl of honey, and bake after the ordinary manner. Baked Apples in Jelly. — Peel, core and quarter a quart of apples, add half a cupful of water and tliree- fourths cupful of sugar, put in a cov- ered earthen dish and cook three to four hours in a slow oven, when they should be dark red in color. Then mix with the apples a cupful of liquid lemon jelly, and set in a mold to harden. These baked apples are also very nice eaten warm without the jelly.

The Rural cook book