en stiff with a
tablespoonful of sugar, and flavored with a little rose water.

APPLE AND BREAD CUSTARD.--For this is required one cup of finely
rolled bread crumbs, two eggs, one half cup of sugar, one cup minced
sour apples, and one quart of milk. Beat the sugar and yolks together,
add the milk, bread, and fruit, and lastly the well-beaten whites of the
eggs. Bake in a dish set in a pan of hot water till firm but not dry.

ALMOND CORNSTARCH PUDDING.--Blanch one and one half ounces of sweet
almonds, and reduce them to a paste as directed on page 298; or if
obtainable, almondine may be used instead of the prepared almonds. Heat
a quart of milk, and while boiling, stir into it four tablespoonfuls of
cornstarch which has been braided smooth with a little cold milk; let it
thicken over the fire, stirring all the time. Then add two
tablespoonfuls of thick, sweet cream. Lastly, stir in two or three
well-beaten eggs and a tablespoonful of rose water. Let it come just to
the boiling point, and remove from the stove. Keep in a cold place till
needed. Serve with hot mock cream or with grape pulp as dressing.

ALMOND CREAM.--Heat a pint of milk, and when boiling stir into it
two tablespoonfuls of cornstarch rubbed smooth in a little cold milk,
also one fourth cup of sugar and three tablespoonfuls of almondine. Cook
until thickened, and pour it, stirring constantly meanwhile, over the
beaten whites of two eggs. Set on ice to cool, and serve with grape pulp
as dressing. A cupful of blanched and chopped almonds may be used
instead of almondine if that is not obtainable. The pudding will then
require an additional one fourth cup of sugar.

APPLE CHARLOTTE.--Take three cups of nicely stewed tart apples
which have been beaten smooth or rubbed through a colander and sweetened
to taste. If the sauce is thin and very juicy, place it upon the range,
and simmer slowly till it is of the consistency of thick marmalade or
jelly. Add to the apples four tablespoonfuls of grated fresh or canned
pineapple for flavoring. Remove the hard crusts from slices of light
whole-wheat bread, spread them quite thickly with the prepared apple,
and pack in layers in a pudding mold. Cover with a simple custard made
of a quart of milk, three tablespoonfuls of sugar, and two eggs. Let it
stand half an hour, then bake. Do not press the bread or beat it after
the custard is turned on, as that will be likely to make the pudding
heavy. Other fruit marmalade may be