n a
saucepan with 1 tablespoonful butter and toss them over the fire
till they are well mixed with the butter; then put them in a glass
dish alternately with currant or apple jelly in layers between,
cover the top with jelly and serve. A cupful of freshly grated
cocoanut laid over the top of this dish and dotted with small bits
of jelly is a decided improvement.

538. +Apple Scallop.+-- 1 pound bread crumbs, 3/4 cup sugar, 10 large
greening or pippin apples and 3/4 cup butter; pare, quarter and cut
the apples into fine slices; put 1/4 of the butter into a pudding dish
and let it melt; then put in a layer of bread crumbs and over them a
thick layer of apples; sprinkle over some sugar and lay little bits
of butter over; continue this way alternately with bread crumbs,
butter, apples and sugar till all is used; let the last layer be
bread with bits of butter on top; cover the dish and bake 3/4 hour;
shortly before the scallop is done uncover the dish and let it brown
a little; serve either hot or cold without sauce.

539. +Nudel Scallop.+-- Prepare a nudel dough of 1 egg, 1/2 teaspoonful
butter, 1 tablespoonful water, a pinch of salt and sufficient flour
to make a stiff dough; divide the dough into 4 parts, roll each part
out on a paste board as thinly as possible and let them lay for 15
minutes; then cut each part into long strips 1-1/2 inches in width; lay
4 strips on top of one another and cut them fine, about as thick as
a straw; shake the nudels apart and spread them on a board to dry
for 1 hour; then put them into boiling salted water, boil 10 minutes
and drain in a colander; pare, core and cut into fine slices 10
large greening apples; put the apples in a saucepan with 1
tablespoonful butter and 1/2 cup sugar, cover and stew gently till
they begin to soften; remove them from fire, add 1/2 cup apple or
currant jelly and set aside to cool; butter a pudding dish and put
in a layer of nudels; lay little bits of butter over and put over
the nudels a layer of apples; then nudels again; continue in this
way till all is used; let the last layer be nudels; mix 3 eggs with
1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over
the nudels and bake 3/4 hour; serve either hot or cold. NOTE.--Stewed
prunes, peaches or cherries may be used instead of apples. This may
be served without sauce.

+COLD PUDDINGS MADE WITH MILK.+

540. +Cocoanut Custard Pudding, No. 1.+-- 2 cups grated cocoanut, 1
cup sugar, 5