Apple Farcie

1 doz. large apples. 3/4 cup seeded raisins. 1 pt. whipped cream. 1 wine glass sherry. 1 pinch grated nutmeg.

3/4 cup shelled pecans (minced). 1/2 cup citron (minced fine). 2 cups apples (minced fine).

1 cup crystalized cherries.

2 tablespoons powdered sugar.

Cut off tops of apples, remove the inside with a sharp knife or spoon. Mix together the citron, rasins, minced apple, cherries, pecans, wine, nutmeg, sugar and 3/4 of the whipped cream. Fill apple shells with this and serve with one teaspoon of remaining cream on top of each apple.

Apple Pudding

1 doz. sliced apples,

1 cup sugar.

1 1/2 cups cream.

1 tablespoon butter. 3 eggs.

Cook apples with sugar and butter until soft, then press through a sullender, add cream, the yolks of eggs, and bake a few minutes. Make a meringue of whites of eggs and sugar, put on top and bake a little longer.

Baked Apple Dumplings

1 doz. peeled and cored apples.

3 tablespoons butter.

1/2 teaspoon powdered cinnamon.

1 pt. water.

1 1/2 cups sugar.

Steam apples about 1/2 hour. Make a pastry and cut iu pieces the size of a saucer and put an apple on each piece, fill center of apples with butter, cinnamon and sugar, fold in pastry, put into pan with 1 pt. of water, I cup of sugar and 1 tablespoon of butter. Bake and baste frequently until brown.

Baroness Pudding

3/4 lb. suet (minced fine).

3/4 lb. raisins.

1/4 teaspoon salt.

1/4 coffeespoon soda dissolved in the milk.

3/4 lb. flour. 1/2 pt. milk.

Mix flour, suet and salt gradually together, add the milk, and raisins, beat the batter very light, boil in a mould 4 1/2 hours. Serve hot with any kind of sauce.

Bavarian Cream

1/2 pkg. gelatine, soaked in cream.

2 ozs. sugar.

2 eggs well beaten separately.

3/4 of cup of crystalized cherries (minced).

1 cup cream.

1 pt. milk.

1 teaspoon vanilla.

Put milk with cream and gelatine on in a double boiler, stir in yolks of eggs and sugar beaten together while boiling, let this thicken, then set aside to get cool, when cold stir in vanilla, white of eggs and cherries, put into moulds and set on ice to congeal. Serve with whipped cream.

Blanc Mange

1 qt. sweet cream.

1/2 cup cold milk.

3 ozs. sugar.

3 or 4 small pieces cinnamon bark.

1 wine glass Maraschino. 4 ozs. pounded almonds. 1/2 oz. gelatine, dissolved in milk.

Put 1 pt. of cream on to boil with gelatine, sugar, and cinnamon, when boiled set aside to cool, then add the other pint of cream, almonds, and Maraschino; put into moulds that have been dipped in ice water, and set on ice until congealed.

Bread Pudding

1 loaf bread. 1 glass jelly. 1 cup sugar.

3 eggs.

3 pts. milk.

Trim all the crust from bread, break bread into small pieces and soak in milk about 1 hour, beat into this the yolks of eggs and sugar; set into a pan of water and bake. When baked put in the jelly, and then the whites of eggs beaten to a stiff froth, on top. Bake quickly until it is light brown. Raisins or prunes can be added to the bread, if desired.