Put milk in double boiler with sugar, salt and butter. When boiling add cornstarch which has been blended in a scant cup of water, or milk. Stir constantly. When thick turn heat off and add the beaten yolks of eggs. Must be done deftly so as to prevent curdling. Add vanilla when the custard is taken from stove.

APPLE TAPIOCA PUDDING

Pick over and wash ¾ of a cup of pearl tapioca. Pour 1 quart of boiling water over it, and cook in the double boiler until transparent; stir often, and add ½ teaspoonful of salt. Core and pare 7 apples. Put them in a round baking dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till apples are very soft. Serve hot or cold with sugar and cream. A delicious variation may be made by using half pears, or canned quinces, and half apples.

RAISIN DUFF

Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in halves, in buttered granite baking dish. Sprinkle through them, as placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, ¼ teaspoonful each mace and ginger that have been sifted together. Add ⅔ cup water, cover and let bake while preparing the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking powder, ¼ teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough soft as possible to handle. Roll thin and little larger than pan in which apples have cooked. Remove pan from oven, dispose crust over apples loosely, press edges to pan and cut openings in dough with scissors. Bake until crust is well done. Serve hot with custard or hard sauce or whipped cream.

BLANC MANGE

Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, in a quart and a pint of water, for about three minutes; drain them on a sieve, and remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with six ounces of sugar, until the whole presents an appearance of a soft paste. This must then be placed in a basin with eighteen ounces of loaf sugar, and mixed with a pint and a half of water; cover the basin with a sheet of paper twisted around the edges, and allow the preparation to stand in a cool place for about an hour in order to extract the flavor of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure by wringing at both ends. Add three ounces of clarified gelatine to the milk of almonds. Pour the blanc mange into a mould embedded in rough ice, and when set firm turn it out on its dish with caution, having first dipped the mould in warm water.