are best cooked in a shallow tin or pie-dish, though they can be cooked placed simply in a well buttered bag. The apples are sliced, add a little lemon juice, sugar to taste, and a small quantity of water. Place in a well buttered bag, or put first into a pie dish which is slid into a bag—the last is really the best way. With or without the dish, cook for half an hour. The oven, after the first five minutes, must not be very hot.
ECONOMICAL BREAD PUDDING.
Put about a pound of stale bread into a basin and just cover with cold water. Leave it for an hour or two; or overnight, if more convenient. Drain off the liquid, pressing the bread in a colander or a vegetable presser; or press with the hand until free from moisture. Put into a basin, add two ounces of moist sugar, a quarter of a pound of cleaned sultanas or raisins, a teaspoonful of mixed spice, and one well beaten egg. Beat very thoroughly, put into a thickly greased bag, and cook forty minutes.
BREAD PUDDING.
This is a richer pudding than the foregoing, but is very light and digestible. Put stale bread to soak in just enough cold milk to cover. When quite soft, beat it well up, without pouring off any of the milk which may not have been absorbed by the bread. Add a quarter of a pound of sugar. Put into a well buttered bag and cook forty minutes.
GOOSEBERRY PUDDING.
Three breakfastcupfuls of bread-crumbs are mixed with half a pint of gooseberries and quarter of a pound of brown sugar. A little spice may be added, if liked. Mix in two ounces of butter or grated suet; beat in one or two eggs. Put into a well buttered bag and cook forty-five minutes. Reduce the gas by one-half after the first five minutes.
LEMON DUMPLINGS
are made exactly in the same way as the foregoing, substituting the juice and the grated rind of one large or two small lemons for the gooseberries, and mixing with one egg only. Form into balls, adding a little flour if the mixture is not sufficiently firm. Place into a buttered bag and cook for about fifteen minutes.
JAM ROLY-POLY.