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Puddings Made from Stale Bread and Cake: Serve

Heap lightly on top of the pudding, dust with powdered sugar, and brown delicately. Serve with a liquid sauce.

Prune-and-Bread Pudding. 2 cupfuls prunes, 6 slices buttered bread, 2 eggs, 4 tablespoonfuls sugar 2 cupfuls milk, Nutmeg.

Soak the prunes over night, and in the morning remove the stones. Cover the bottom of a buttered baking dish with a layer of buttered bread cut in wide fingers. Cover with prunes and a dust of nutmeg and sugar. Put in another layer of buttered bread, then prunes with sugar and nutmeg. Let the crust be bread with the buttered side up. Beat the eggs well, add the milk, and pour over the pudding. 1 teaspoonful McIlhenny's Mexi- Bake an hour, covering the pudding can Vanilla.

Scald the milk in a double boiler, and add to it the crumbs and chopped walnut meats. Allow the mixture to simmer gently five minutes, then take from the fire. When cool, stir in the yolks of eggs beaten with the sugar. Add vanilla and the whites of eggs beaten to a stiff froth. Pour in a buttered mold, and bake thirty minutes. Serve hot with vanilla sauce or hard sauce. -MARGARET BAILEY.

Lemon-Meringue Pudding. 2 cupfuls stale-bread crumbs 2 cupfuls cold water, 1 lemon, with a plate for half an hour, then leaving it uncovered to crust. Serve with hard sauce or lemon sauce.

Apple-Custard Pudding. 2 cupfuls pared and quartered apples, 1 cupful stale-bread crumbs, 4 tablespoonfuls sugar, 1 tablespoonful flour, 1 tablespoonful butter, 1 egg, lemon, cupful water.

Put the apples with water in granite saucepan and cook till the fruit mashes easily. Remove from the fire, add sugar, butter, and the grated MRS. CURTIS'S COOKBOOK rind and juice of a lemon. Mix the flour with bread crumbs and stir into the mixture. Beat the egg till light, and add it last. Turn into a buttered dish, and bake in a moderate oven three quarters of an hour. Serve hot with hard sauce.

Fig Pudding. 1 cupful chopped figs, cupful finely chopped suet, 1 cupful chopped apple, cupful brown sugar, cupful stale-bread crumbs, + cupful milk, 2 eggs, cupful flour.

To the suet add the sugar, apple, and figs. Pour the milk over the bread crumbs, and add the yolks of eggs well beaten. Combine the mixtures, add the flour and the whites of eggs beaten until stiff. Turn into a greased pudding mold and steam in a covered steamer four hours.

Orange-Marmalade Pudding. 1 cupful stale-bread crumbs, 1 cupful orange marmalade, cupful chopped suet, 1 teaspoonful Calumet baking powder, 1 cupful flour, cupful sugar, 1½ cupfuls milk.

Toss the dry ingredients together.

Add the suet and marmalade, then stir in the milk and egg. Beat five minutes. Put into a buttered mold, cover tightly, and steam two hours.

Scalloped Apples. 6 large tart apples, 2 cupfuls stale-bread crumbs, 2 tablespoonfuls molasses, cupful hot water.

Pare the apples and cut in generous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of sliced apples, and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake twenty minutes.

Bread Pudding with Raspberry Sauce. 2 cupfuls stale-bread crumbs, 2 cupfuls milk, 3 eggs, Salt.

Soak the crumbs half an hour in milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch salt.

Cut in the whites of eggs beaten to a stiff froth, and bake, setting in a pan of hot water in a moderate oven, forty minutes. Put no sugar in this pudding; the sauce supplies all the necessary sweetness.

Raspberry Sauce. 3 tablespoonfuls powdered sugar, 1½ tablespoonfuls butter, 1 cupful red raspberries, Juice 1 lemon.

Cream the sugar and butter together. Mash the fruit, and beat in with the sugar and butter. Add the lemon juice, and beat till very light and frothy.

Apple Dowdy. loaf stale brown bread, 8 large tart apples, teaspoonful cinnamon, + cupful dark-brown sugar, cupful cold water, 2 tablespoonfuls butter.

Cut the bread in thin slices and pare off the crusts. Butter each slice. Lay them into a buttered baking dish till it is neatly lined. Inside put the apples, pared and sliced, sugar, cinnamon, dust of salt, and pour water over all. Cover the top with bread, buttered side up. Bake slowly an hour. Serve hot with liquid or hard sauce.

Chocolate Soufflé. 1 cupful stale-bread crumbs, cupfuls scalded milk, 1 square Runkel's Chocolate, Courtesy, The Kellogg Fruit Co.

STALE BREAD AND CAKE PUDDINGS cupful sugar, 1 egg, Butter a baking dish; cover the bottom with layer of crumbs, over it place the fruit; cover with crumbs, Dash salt, teaspoonful McIlhenny's Mexi- dot with bits of butter, then aprican Vanilla. Pour the milk over the crumbs and allow them to swell half an hour.

Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar, and scrape it into the soaked bread, beating well, Add the salt, vanilla, and egg slightly beaten.

Turn into a buttered dish and bake three quarters of an hour. Serve hot.

Jam Pudding.

Stale bread, 2 cupfuls milk, cupful sugar, Salt, 1 egg.

Cut stale bread in slices, remove crusts, spread with butter or cream, and quince or plum jelly; put together like sandwiches. Place in a baking dish in layers. Pour over a custard of milk, egg, sugar, and a little salt. Bake, covered, half an hour; then uncover, and brown. Serve warm or cold, with cream.

Caramel Pudding. 2 cupfuls bread crumbs, 1½ cupfuls milk, 2 tablespoonfuls butter, 3 eggs, 1 cupful sugar, 1 tablespoonful caramel.

Mix together, and add whites of eggs beaten with tablespoonful sugar just before pouring into mold. Steam three hours in a buttered mold.

Serve with apple jelly and caramel sauce.

Apricot Pudding. 1 cupful stale-bread crumbs, 1 cupful fresh or preserved apricots cut in dice, cupful sugar, cupful butter, cupful water, cupful apricot sirup. cots, and so on, until the dish is full.

The upper layer should be of crumbs, covered thickly with bits of butter.

Pour over a portion of the liquid, or add it in mixing the pudding; place in a pan of water, and bake half an hour; take from the water, and finish baking fifteen or twenty minutes.

Serve with cream or apricot sauce.

Brown-Bread Pudding. 1 cupful brown-bread crumbs, 2 cupfuls milk, 3 eggs, 2 tablespoonfuls maple sugar.

Soak the crumbs in cupful milk fifteen minutes; make a custard of the remainder of the milk, eggs, and sugar; pour it hot over the crumbs; beat the whites of 2 eggs, with 1 tablespoonful sugar and 1 or 2 tablespoonfuls thick cream; stir lightly into the custard. Bake half an hour in a moderate oven; eat with cream.

Cocoanut Pudding. 2 cupfuls scalded milk, 3 eggs, 1 tablespoonful cornstarch, 1 tablespoonful sugar, cupful grated cocoanut, 2 tablespoonfuls powdered sugar.

Cut stale bread in slices, spread with butter and honey, and cover with grated cocoanut. Line a baking dish with the sandwiches. Pour over a custard made with milk, eggs, cornstarch, sugar, grated cocoanut, and a little salt. Bake in a moderate oven half or three quarters of an hour. Cover with a meringue of the whites of 3 eggs and powdered sugar.

Brown delicately. Serve with cream.

Chocolate Whips. 9 eggs, 2 tablespoonfuls sugar, 1 tablespoonful Runkel's Chocolate grated, MRS. CURTIS'S COOKBOOK 1 tablespoonful sugar, 1 tablespoonful hot water, 2 cupfuls milk.

Beat the yolks of the eggs and sugar till light. Dissolve sugar and chocolate in hot water; when dissolved, add slowly milk heated to boiling; pour this mixture over the beaten eggs and sugar, and cook in a double boiler, stirring constantly until it thickens. When cool, flavor with McIlhenny's Vanilla and place on ice. When ready to serve, half fill small punch glasses with the custard and whipped cream, sweetened and flavored, over it.