e tin, and cover with a layer of easy-cooking
tart apples sliced in eighths. Put two or three spoonfuls of rather
thick sweet cream over the apples, and cover with the top crust. Let the
crusts rise until very light, and bake. Peaches may be used in the same
manner.

BAKED APPLE LOAF.--Prepare some dough as for buns on page 347,
leaving out the sugar, and when ready for the last melding, cut it into
three portions. Put some flour on the bread board, mold the dough well,
and roll as thin as pie crust in such shape as will fit a shallow baking
tin. Spread over the tin, and cover the dough with a layer of
easy-cooking, sour apples sliced very thin, or with very stiff apple
marmalade. Cover this with a second layer of dough, then add another
layer of apples, and cover with the third portion of the dough. Pinch
the edges of the dough well together, let the loaf rise till very light,
then bake. Eat cold with sugar and cream. If the apples will not cook
quickly, they may be first steamed until nearly tender. If the crust
appears too hard when taken from the oven, cover with a wet napkin and
allow it to steam for a little time until softened.

CUSTARD PUDDINGS.

Very much depends upon the baking in all puddings made with milk and
eggs.

A custard pudding made with one egg, and slowly baked, will be much
thicker and nicer than one made with more eggs, baked in too hot an
oven.

A custard pudding baked too quickly or too long will have the eggs mixed
with the farinaceous substance and the milk turned to whey, while one
more carefully baked will have eggs and milk formed into a thick custard
on the top.

Custard puddings and all other baked puddings which require to be cooked
slowly, are best cooked in an earthen dish set in the oven in a pan of
hot water, and baked only till the pudding is set. If it is desirable
to use with eggs any ingredient which requires a lengthy cooking, it is
much better to cook it partially before adding the eggs. Many custard
desserts are much more dainty and more easily served when cooked in cups
than when baked in a large dish. The blue willow pattern stoneware cups
and the blue and white Japanese ware are very suitable for this purpose.
When cooking, set the cups, allowing one for each person, in the oven in
a dripping pan containing hot water, and bake. Serve without removing
from the cups.

If desired to stir beaten eggs into heated milk, add a few spoonfuls of
cold milk to the eggs, an