ur milk.

Beat to mix and then add

Two and one-half cups of coarse bread crumbs
and sufficient flour to make a very stiff mixture.

Drop by the spoonful on well-greased baking sheet, three inches apart.
Bake in a moderate oven for ten minutes.

CARAMEL PUDDING

Make a caramel of

One cup of sugar,
Four tablespoons of water,
One tablespoon of butter.

Pour into a pudding dish and turn until the mixture thoroughly coats
the dish. Now place in a mixing bowl

Three cups of apple sauce,
One cup of brown sugar,
Two cups of bread crumbs,
One-half cup of nutmeg.

Beat to mix and then pour into a baking dish, and bake in a slow oven
for forty minutes, then turn out at once on a platter and serve with
caramel sauce.

RAISIN PUDDING

Soak one-half cup of raisins in boiling water for one hour. Drain and
then add two ounces of candied citron, and sufficient stale bread to
make one cup of crumbs. Put all through the food chopper. Place in a
bowl and add

One cup of brown sugar,
One cup of flour,
One tablespoon of baking powder,
Juice of one lemon,
Grated rind of one-half lemon,
Yolks of two eggs,
One cup of milk,
Three tablespoons of shortening.

Beat to thoroughly mix and then cut and fold in the stiffly beaten
whites of two eggs. Pour into well-greased and floured one-quart
mould. Place the mould deep in a pan containing sufficient boiling
water to cover the mold two-thirds of its depth. Place in the oven
and bake for fifty minutes in a moderate oven. Unmould and serve with
Saboyon sauce.

PUMPKIN PUDDING

Place in a bowl

Eleven and one-half cups of steamed pumpkin drained dry,
One cup of milk,
Yolk of one egg,
One-half cup of sugar,
One teaspoon melted butter,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
Two teaspoons of vanilla.

Beat thoroughly to mix and then pour into well-greased custard cups.
Set cups in baking pan and pour in sufficient boiling water to half
fill the pan. Bake in a moderate oven for forty-five minutes and then
serve cold. Garnish with fruit whip or jelly.

SOUP

Soup, unless it is a thick cream or puree, contains little food value.
Rather, it is stimulating to the stomach and causes a free flow of the
digestive juices. Thus the food taken in after the soup has stimulated
the stomach is quickly absorbed and thus gives the body immediate
nourishment without distressing the digestion.

The Fren