PUDDINGS.
"The proof of the pudding lies in the eating."
ALMOND PUDDING
MRS. STOCKING.
One pint of milk, two eggs, two heaping tablespoons of maple sugar, one heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar, and cornstarch in double boiler, adding yolks of eggs when boiling; pour into pudding dish, cover with whites of the eggs, and brown in oven, to be served cold.
APPLE BATTER PUDDING.
MRS. ERNEST F. WURTELE.
Stew the apples in a pie dish, when soft place the following batter on top: one egg, one tablespoon each of sugar and butter, two tablespoonfuls each of milk and flour, one teaspoon of baking powder, bake forty five minutes in a slow oven, serve with cream.