The new practical housekeeping

Apple Puddina. — As this is a standard dish we give a number of the most excellent recipes from which housekeeper can make selections according to taste or the material or time at command. For Swedish Apple Pudding sprinkle sides of buttered dish witli bread-crumbs and put a layer in bottom, upon this drop a little melted butter and then put a layer of dried apple sauce, or fresh fruit may be used, mash ana flavor with lemon extract or canned raspberry or strawberry juice, dotting the layer with raisins, then a layer desiccated cocoanut, soaked in a little milk, then crumbs and so on till dish is full, with crumbs and butter last ; bake half an hour serve with Vanilla Sauce made by beating quarter-pint each cream and milk, adding a teaspoon corn-starch made smooth in a little milk, half cill sugar ana flavoring with vanilla ; when almost cold stir in the beaten yolk of one egg and pour around the pudding. With Raspberriesj use fresh berries, without cooking, instead of the apple sauce, omitting raisins and cocoanut, although latter is very nice with berries. Some cover either pudding with a plate, removing just before it is done, to brown top nicely. Serve hot or cold. Equal amount crumbs and fruit may be used, but it is nicer with twice as much firuit as crumbs. Any fresh or dried berries of any kind may be used, first cooking the latter. Thin slices of bread, buttered on both sides, may be substituted for the crumbs, with uncooked sliced apple sprinkled with butter, sugar and cinnamon for the sauce or berries ; putting in layer of bread first, with top layer apples, or the buttered bread last, when it should be covered with a plate as above. Apples may be flavored with grated lemon rind or nutmeg. Bake from half to three-quarters of an hour. Serve with sugar and cream, or any sauce preferred ; or use only two layers of bread and butter, one at bottom and top with apples between. Make Currant Pud" ding same, using ripe stewed currants instead of apples, and Blueberry Pudding is delicious made as above, first stewing the fruit or not as wished. Any berries may be used same. Serve cold. For an Apple Charlotte Pudding^ stew pound cored, pared and quartered apples with half pint water, cup sugar and a llittle lemon extract till they will masn. Cut biscuits in slices, fry them in butter or lard place in fruit dish, spread with the apples, then a layer of jelly or jam, then another layer of bread, apples and jam and so on, apples on top. Make it an hour or two before eating and put whipped cream on top. Minnehaha Pudding is a very dainty dessert. To prepare, peel, core and boil apples until soft enough to pulp through colander; sweeten to taste, add a little powdered cinnamon, put in deep dish, and when quite cold, pour a custard made of yolks of three or four eggs and one quart of sweet milk, sweetened to taste over it and bake in oven fifteen or twenty minutes. Whip whites of eggs adding tablespoon sugar to each egg and lay it daintily in small pieces on custard or spread it on and brown in oven. Equally good hot or cold. Or omit the