weet milk, pinch of
salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal
baking powder, 1/2 cup of dried currants, well floured. Add stiffly
beaten white of egg. Bake in a small oblong bread pan.

SAUCE.

One cup of milk, 1/2 cup of water, 1 large teaspoonful of butter, a
scant tablespoonful of flour moistened with a small quantity of water,
before adding. Sweeten to taste, add 1/2 teaspoonful of grated nutmeg.
Cook all together a few minutes, allow the mixture to partly cool,
then stir in the yolk of one egg; stand on stove to heat, but not to
cook. Serve hot over freshly baked, warm cottage pudding, cut in
squares.

APPLE "STRUDEL"

Aunt Sarah pared and quartered six medium-sized tart apples, placed in
the bottom of an agate pudding dish, poured over them one cup of hot
water and 2 tablespoonfuls of sugar. She allowed this to stand on the
range and cook while she mixed the following dough.

Into a bowl she sifted 1 pint of flour with 2 teaspoons baking powder,
one teaspoonful of sugar, a little salt. Cut 1 tablespoonful of butter
through the flour. Lightly mixed all together into a soft dough with
about 3/4 cup sweet milk. Should she have a left-over yolk of egg,
that was added to the milk. She rolled dough out lightly on the bread
board, cut vents in the crust to allow steam to escape and spread it
over the top of the dish containing the hot apples; placed in a hot
oven to bake until light brown on top. Serve with sugar and cream.

Aunt Sarah called this "Apple Strudel," but the German recipe for
"Apple Strudel," handed down by her Grandmother, was quite different.
An ordinary noodle dough was made, placed on a clean cloth on the
table and rolled as thin as tissue paper. Small bits of butter were
scattered over this, covered with tart apples, thinly sliced,
sprinkled with cinnamon, sugar and chopped raisins, rolled up and
baked in the oven until brown on top, basting frequently with a thin
syrup composed of sugar, butter and water.

"LEMON MERINGUE" PUDDING

1 pint of milk.
1/2 cup of sugar
1 cup bread crumbs.
Juice and grated rind of one lemon.
2 eggs.
1/3 cup of butter.

3 tablespoonfuls of pulverized sugar used for top. Soak the bread
crumbs in milk. Beat the butter and sugar together. Add yolks of eggs,
soaked bread crumbs and grated lemon rind and about 3/4 of the juice
of the lemon. Bake in a buttered pudding dish until firm, then cover
the pudding with a meringue composed