True food values and their low costs

Prune Pudding Soak a cup of tapioca over night. The next morning cook until it is soft in a little water. Then mix with it a cup of sugar, a little salt, a cup and a half of stewed prunes, which have had the stones removed, a third of a teaspoon of cinnamon, and the juice and rind of a lemon. Turn into a mold and put in a cold place. Serve with whipped cream. Indian Pudding Into a quart of milk in a double boiler stir four large tablespoons of Indian meal mixed in a little water, half cup of molasses, half cup of sugar,! and a little salt. After cooking a while, stir inj two beaten eggs. When cool, stir in a cup of j cold milk, and bake three hours. Maple-Sirup Sandwich Spread one slice of white bread with maple sirup or molasses with a wooden spoon, the other slice with butter. Put the two pieces together and cut in any shape desired. Lemon Toast Pudding Take three slices of toast, two eggs, a cup sugar, a lemon (juice and grated rind), a five cent can of evaporated milk, and a pinch of salt. Break toast in small pieces, add as much water as there is evaporated milk, stir both together; add sugar, salt, eggs well beaten, lemon juice, and grated rind, and pour all over the broken toast pudding pan. Let set a few minutes until toast well moistened Add a little more milk if necessary, and bake half hour in a moderate oven. Apple Roll Make a pie crust with three even cups of flour, one good cup of lard, and a little salt. Roll thin and cover with chopped apples with cinnamon sprinkled over them. Roll up like er jelly roll, cut in one-inch slices, and bake until brown. To be served with sauce or cream. Macedoine of Fruit Cut in small pieces any fruit on hand. Sprinkle with powdered sugar, and let stand on ice for several hours. Serve in glasses with a spoonful of whipped cream on top. Nut Tapioca Soak two thirds of a cup of tapioca over night in three cups of water. In the morning add one cup of brown sugar, one teaspoon of salt, and twothirds of a cup of hickory nut meats, broken fine or ground. Mix well and cook in double boiler, covered, for one hour. Serve cold with whipped or plain cream. Apple Pie with Cheese A new and appetizing way of serving cheese with apple pie is as follows : Choose a goodflavored English or American ripe cheese. It should be somewhat dry. Grate generously over the pie, and heat in the oven just long enough to make the pie hot and to melt the cheese. Apple Betty Use soft crumbs from the center of a stale loaf of bread. Mix three cups of crumbs with half a cup of melted butter. Have ready three cups of il sliced apples. Put the buttered crumbs and the J fruit into a baking-dish, in alternate layers, hav-l ing the last layer of crumbs. Sprinkle each layer* of fruit with a little sugar, also cinnamon, off grated orange, or lemon peel, as desired. Bakel about one hour. Let the dish be covered during the first half of the baking, but remove, at the! last, that the crumbs may brown. Serve hot witbi sugar and cream. Honey The United States Department of Agriculture; I in a new bulletin on the uses of honey, recom-1 mends it for making cakes, as well as for icing on cakes. Cakes made with honey will keep their quality longer than those made with sugar, and if made without butter will keep good for months. J Peach Bread Pudding ( On a pint of fine stale bread or cracker crumbs pour boiling water and stir in a tablespoon of melted butter. After letting stand until thoroughly soaked, add two well-beaten eggs and half cup of sugar. On the bottom of a buttered pudding dish put a thin layer of this batter, over it a layer of sliced peaches, and so on, dredging each layer of peaches with sugar till the dish is full, J