Spread over the pudding a thick layer of orange marmalade, and over that a meringue, and return to the oven till the top is lightly browned. Serve it cold.
MOLASSES PIE
This is a genuine New England dainty, dear to the hearts of children. Mix half a pint of the best molasses with a tablespoonful of flour, and add the juice of a large lemon, and the rind and pulp chopped fine. Bake with an under and an upper crust.
PRUNE JELLY, WITH ALMONDS
One pound of prunes. One half box of Coxe’s gelatine. Soak the prunes over night, and stew till tender in the water in which they have soaked. Remove the stones, and sweeten to taste.
Dissolve the gelatine in a little hot water, and add to the prunes while hot. Lastly, add the juice of a lemon and two tablespoonfuls of blanched almonds. Pour the jelly into molds and set it on the ice to harden. Eat with cream.
CLARIFIED APPLES
Melt two cupfuls of crushed sugar over the fire, adding a little water to keep it from burning, and dropping in a few bits of lemon-peel.
Pare eight large greening apples, and slice them very thin. Have a saucepan full of boiling water ready, and into this put the apples and let them cook till they are parboiled, but not soft enough to break. Skim them out, and drop them into the boiling syrup, shaking them continually over a slow fire till they are done. If properly prepared the slices will be almost transparent.