. (Will
serve nine.)

_Apple Sauce_

9 tart apples
3/4 c. water
6 whole cloves (if desired)
3/4 c. sugar
Piece of lemon rind (if desired)

Wipe, pare, quarter, and core the apples. Put the water, apples, lemon
rind, and cloves into a sauce-pan. Cook covered until the apples are
tender, but not broken. Remove the lemon peel and cloves. Add the sugar
a few minutes before taking from the fire. The apples may be mashed or
put through a strainer. (Will serve nine.)

_Note._--The lemon and the cloves may be used when the
apples have lost their flavour.

_Stewed Prunes or Other Dried Fruit--Apricots, Apples, Pears_

3/4 lb. fruit (about)
1-1/2 pt. of water
1/3 c. sugar
1 or 2 slices lemon or a few cloves
and a piece of cinnamon stick

Wash the fruit thoroughly and soak overnight. Cook in the water in which
it was soaked. Cover, and simmer until tender. When nearly cooked, add
sugar and lemon juice. The cloves and cinnamon should cook with the
fruit. All flavourings may be omitted, if desired. (Will serve nine.)

_Soft Custard_

2 c. milk
6 tbsp. sugar
2 eggs
1/2 tsp. vanilla
A few grains of salt

Scald the milk in a double boiler. Add the sugar and salt to the eggs
and beat until well mixed. Stir the hot milk slowly into the egg mixture
and return to the double boiler. Cook, stirring constantly, until the
spoon, when lifted from the mixture, is coated. Remove immediately from
the heat, add vanilla, and pour into a cold bowl. To avoid too rapid
cooking, lift the upper from the lower portion of the boiler
occasionally. (Will serve six.)

_Tapioca Custard Pudding_

3 c. scalded milk
2 eggs slightly beaten
2 tbsp. butter
4 tbsp. pearl, or minute, tapioca
6 tbsp. sugar
A few grains of salt

Minute tapioca requires no soaking. Soak the pearl tapioca one hour in
enough cold water to cover it. Drain, add to the milk, and cook in a
double boiler for 30 minutes. Add to remaining ingredients, pour into
buttered baking-dish, and bake for about 25 minutes in a slow oven.
(Will serve eight.)

_Rice and Tomato_

2 c. cooked rice
2 tbsp. butter
2 tbsp. flour
2 c. unstrained or 1 c. strained tomato
1 slice of onion minced
Salt and pepper

Cook the onion with the tomato until soft. Melt the butter, and add the
flour, salt, and pepper. Strain the tomato, stir the liquid into the
butter and flour mixture, and cook until thick and smooth