PUDDING~--Four cups flour, one level teaspoon salt, six level
teaspoons baking powder, four level tablespoons butter, two cups milk,
two cups finely chopped apple, one-half cup butter, two cups sugar, one
and one-half quarts water. Sift together the flour, salt, and baking
powder. Work in the butter with the fingers and add the milk. Mix well,
turn onto floured board, roll out one-half inch thick, cover with the
apple and roll up like a jelly roll. Press the ends together and press
down the side, to keep the apple in. Place in a buttered pan and add the
butter, sugar and water. Bake in a moderate oven for one and one-half
hours.

~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and one level
teaspoon of baking powder. Beat the yolks of three eggs until light
colored, add one cup of sugar and the juice of one lemon. Fold in the
stiffly beaten whites of the three eggs and then the flour. Spread the
batter thinly on a large shallow pan and bake about twenty minutes in a
moderate oven. Turn out of the pan, trim off any hard edges, spread with
stewed sweetened and flavored apples, and roll up at once like a jelly
roll. Serve with a liquid sauce or a syrup of sugar and water.

~BAKED CHERRY PUDDING~--Cream one-quarter cup of butter with one-half
cup of sugar, add the yolks of two eggs beaten very light, two cups of
milk, two cups of flour sifted twice with four level teaspoons of baking
powder, and last, the whites of the eggs beaten stiff. Stone cherries to
measure three cups, drain off the juice and put them into a pudding
dish.

~BAKED PUDDING~--Stir one-half cup of flour smooth in one cup of cold
milk, add two unbeaten eggs and beat several minutes, then add one cup
more of milk and a saltspoon of salt. Stir together, pour into a
buttered baking dish and set directly into the oven. Serve with lemon
thickened sauce.

~COCOA RICE MERINGUE~--Heat one pint of milk, add one-quarter cup of
washed rice and a saltspoon of salt. Cook until tender. Add one level
tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of
vanilla, and one slightly rounding tablespoon of cocoa, cook five
minutes. Fold in the stiffly beaten whites of two eggs and one-half cup
of beaten cream. Turn into a buttered baking dish, cover with the whites
of three eggs beaten stiff, with one-third cup of powdered sugar and a
level tablespoon of cocoa. Set in a moderate oven for a few minutes
until the meringue is cooked.

~