BREAD CRUMB PUDDING WITH CORNMEAL

Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler, let stand until dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼ teaspoonful salt, ½ teaspoonful each Mapleine and vanilla, ⅔ cup seeded raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot or cold with whipped cream sauce.

RAISIN-APPLE TAPIOCA PUDDING

Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from raisins into double boiler. There should be 2½ cups. Add ¾ cup Minute Tapioca, 2 tablespoonfuls sugar, few grains salt and 1 tablespoonful butter and cook over hot water until mixture is transparent. Pare and core 7 or 8 sour apples, arrange in buttered baking dish, fill centers with 1 cup seeded raisins mixed with ½ cup sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in moderate oven until apples are well done. Serve with custard sauce or cream, plain or whipped. Sprinkle shredded cocoanut over the top.

PRUNE WHIP

Wash a half pound of prunes and soak them over night. Cook them in the water in which they were soaked until quite soft, remove the stones and press the prunes through a potato masher. Add a quarter of a cup of sugar and cook five minutes. Beat the whites of two eggs to a very stiff froth, add this, with a half tablespoonful of lemon juice, to the prunes pulp, stirring in lightly with a fork. Put all in a buttered shallow dish and bake twenty minutes in a slow oven. Serve with cream or a custard made from the yolks of the eggs.

RUSSIAN CREAM