Breakfast, Luncheon and Tea

by Marion Harland

Queen’s Pudding.

8 or 10 fine, juicy apples, pared and cored.

½ pound macaroons, pounded fine.

2 table-spoonfuls sugar.

½ teaspoonful cinnamon.

½ cup crab-apple, or other sweet firm jelly, like quince.

1 table-spoonful brandy.

1 pint of milk.

1 table-spoonful best flour or corn-starch.