Apple Pudding.
Fill a pudding dish with apples pared and quartered, cream 1 cup of butter and 2 cups of sugar, add the yolks of 3 eggs, spread this over apples and bake 45 minutes. Beat the whites to a stiff froth, sweeten, and spread over the pudding, and return to oven to brown.
Banana Pudding.
1½ pints of milk, ½ box gelatine (cook in cup of cold water), 3 bananas. Put milk on to boil with pinch of salt, when it is boiling hot add the sugar. Dip enough milk into the gelatine to dissolve it, then put all into the milk and let boil for ten minutes hard, cut bananas in thin small pieces. When all is cool put the bananas in the gelatine and milk, then pour into your mould. Eat next day with whipped cream.
Ella G. Roads.
Baked Batter Pudding.
Beat 5 eggs very light, stir into them a pint of sifted flour, add a little salt. When eggs and flour are mixed smoothly together add a pint of milk (a little at a time), stirring continually. Pour in a buttered dish and bake in a moderately quick oven.
SAUCE.—1½ cups of pulverized sugar, ⅔ cup of butter. Beat until thoroughly light; then add a pint of red raspberries or strawberries and beat all together. The hot pudding immediately dissolves the same.
M. B. Robertson.