cook it in a slow oven until the marmalade is
dry enough to retain its shape when cut with a knife. If desired add a
meringue as for baked sweet apple dessert, dotting the top with pink
sugar. Serve in squares in individual dishes.

DESSERTS MADE OF FRUIT WITH GRAINS, BREAD, ETC.

_RECIPES._

APPLE SANDWICH.--Mix half a cup of sugar with the grated yellow
rind of half a lemon. Stir half a cup of cream into a quart of soft
bread crumbs; prepare three pints of sliced apples, sprinkled with the
sugar; fill a pudding dish with alternate layers of moistened crumbs and
sliced apples, finishing with a thick layer of crumbs. Unless the apples
are very juicy, add half a cup of cold water, and unless quite tart,
have mixed with the water the juice of half a lemon. Cover and bake
about one hour. Remove the cover toward the last, that the top may brown
lightly. Serve with cream. Berries or other acid fruits may be used in
place of apples, and rice or cracked wheat mush substituted for bread
crumbs.

APPLE SANDWICH NO. 2.--Prepare and stew some apples as for sauce,
allowing them to become quite dry; flavor with lemon, pineapples,
quince, or any desired flavor. Moisten slices of zwieback in hot cream
as for toast. Spread a slice with the apple mixture, cover with a second
slice of the moistened zwieback, then cut in squares and serve, with or
without a dressing of mock cream. If desired to have the sandwiches
particularly dainty, cut the bread from which the zwieback is prepared
in rounds, triangles, or stars before toasting.

BAKED APPLE PUDDING.--Pour boiling water over bread crumbs; when
soft, squeeze out all the water, and line the bottom and sides of an
oiled earthen pudding dish with the crumbs. Fill the interior with
sliced apples, and cover with a layer of bread crumbs. Bake in a covered
dish set in a pan of hot water, until the apples are tender; then remove
the cover and brown. Loosen the pudding with a knife, invert on a plate,
and it will turn out whole. Serve with sugar and cream.

BARLEY FRUIT PUDDING.--Mix together a pint of cold, well steamed
pearl barley, a cup of finely minced tart apples, three fourths of a cup
of chopped and seeded raisins, a third of a cup of sugar, and a cup of
boiling water and turn into a pudding dish; cover, and place the dish in
the oven in a pan of hot water, and bake slowly an hour and a half, or
until the water has become quite absorbed and the fruit tender. Serve
warm with a