cornstarch and let boil five
minutes. Grease pans with lard or beef drippings.

BAKED APPLES.

Core the apples, but do not peel them. Stuff them with minced pecans
mixed with scraped maple sugar, and bake. When done, cover with whipped
cream.

BAKED APPLES.

Pare and quarter apples. Put into baking dish with butter, sugar,
cinnamon and a little hot water. Keep cover on dish until almost done,
then remove cover and brown.

BAKED DUMPLINGS.

For the dough: One pint flour, one-half cup butter, stir together; one
teaspoonful baking powder, and milk to make a dough. Roll, cut in
squares. Fill with apple or any fruit desired, put dumplings in a pan
with one pint of water, a little butter, two-thirds cup sugar. Put on
top of stove and let come to a boil, then put in oven at least one-half
hour. Serve warm with cream.

BREAD PUDDING.

One pint bread crumbs without crust to one quart milk, four eggs beaten
separately. After it is baked, cover with sweet jelly, beat the whites
very light, add to them one-half cup pulverized sugar, put on top of the
pudding, then in the oven until brown.

Sauce.

Two tablespoonfuls butter, one-half cup sugar, yolk of one egg, one
tablespoonful cornstarch; beat hard, thin with boiling water, cook in
hot water.

CABINET PUDDING.

Butter a melon mold, decorated with seeded raisins; one layer
lady-fingers or stale sponge cake, then a few raisins, then repeat until
the mold is nearly full; beat well the yolks of three eggs, add three
tablespoonfuls sugar, one-half saltspoonful salt, add slowly one pint
boiling milk, pour over cake in mold, and then steam for one hour. Serve
with Foamy Sauce.

Foamy Sauce.

Rub one-half cup butter to a cream, add slowly one cup powdered sugar,
one teaspoonful vanilla. When ready to serve, add one-fourth cup boiling
water, the whites of two eggs beaten to a foam.

CHOCOLATE PUDDING.

One pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,
two tablespoonfuls cornstarch, one tablespoonful cocoa, cinnamon.
Thoroughly blend together the dry cornstarch and cocoa, then dissolve
with a little cold milk and reduce to a pouring state, add vanilla. Heat
the milk in a double boiler, add sugar and a pinch of cinnamon and salt;
when scalding hot, pour in cornstarch and cocoa mixture and stir
carefully until it thickens well. Turn into wet molds. Serve with plain
or whipped cream. Garnish with Maraschino cherry.

CHOCOLATE PUDD