tablespoonfuls of butter and one cup of sugar, remove
from the fire, and turn it into a bowl to cool. When it is cold beat in
the yolks of four eggs, whipped very light, a little grated lemon peel,
and then add alternately the whites of the eggs, beaten to a stiff
froth, and a cup of stale bread crumbs. Beat hard for a few moments and
turn into a buttered pudding dish and bake in a moderate oven about one
hour. Cover it while baking until ten or fifteen minutes before it is
done, so that it will not form a hard crust and become dry. Serve warm
in the dish in which it is baked.

APPLE CUSTARD.--No. 1.

Grate some good, tart cooking apples--enough to measure one quart. Beat
a generous tablespoonful of butter and seven tablespoonfuls of sugar to
a cream, add to this four egg yolks beaten light, then the apples and
the grated rind of a lemon, and lastly the whites of four eggs beaten to
a stiff froth. It can be baked in puff paste or without. Serve cold.

APPLE CUSTARD.--No. 2.

Pare, core and quarter half a dozen fine, large cooking apples, put them
in a double boiler with the grated rind of half a large lemon, cook
until tender, and press through a sieve; there must be three-quarters of
a pint of the puree. Add an ounce and a half of granulated sugar and set
it away to get cold. Then beat three eggs very light and stir gradually
into a pint of rich milk alternately with the apple puree, add a little
cinnamon, pour it into a pudding dish and bake about twenty minutes.
Serve cold with a little cinnamon and sugar sifted over it.

BAKED APPLE DUMPLINGS.

Sift a pint of flour with a teaspoonful of baking powder and half a
teaspoonful of salt. Put a quarter of a pint of butter into it and chop
it fine with a knife; mix it well--do not use the hands; then add milk
enough to moisten it, about a quarter of a pint. Dust a pastry board
with flour, take the dough from the bowl, roll lightly into a sheet
about an eighth of an inch thick, cut into squares large enough to hold
an apple. Pare and core medium sized cooking apples, fill with sugar
and a little cinnamon, put in the middle of the square and draw the
corners up over the apples, moistening them with a little white of egg
or water to make them stick. Brush over the dumplings with beaten egg
and bake in a good oven. The time will depend upon the apples--about
half an hour. Serve with cream.

APPLE FLOAT.

Have a pint of apple puree, made from nice tart apples, s