over the pudding. Let cook about twelve minutes in a very moderate oven, when the meringue should be lightly colored. Cider Apple Sauce Boil sweet cider until reduced nearly one-third in quantity; add sweet apples, pared, quartered and cored, and let cook, uncovered, until the apples are tender. Turn the apples occasionally, but keep the pieces unbroken. A little sugar may be added if desired. Pumpkin Pie Line a pie plate with oat or rye-flour pastry; pour in the pumpkin mixture. Set the pie into a rather hot oven, and let bake about forty minutes, or until firm throughout. Decrease the heat of the oven as soon as the paste begins to cook, and before the filling boils. Filling for Pumpkin Pie For a large pie beat one egg and the yolk of another; beat in half a cup of syrup and one-fourth a cup of molasses, one teaspoonful of ginger, half a tea spoonful of cinnamon, half a teaspoonful or more of salt, one cup and a half of cooked-and-strained pumpkin, and one cup and a half of milk. Two crackers (Uneeda biscuit) rolled fine may take the place of the eggs. Pastry for Pumpkin Pies Sift together one cup, each, of oat and rye or barley flour, half a teaspoonful of salt, and one-fourth a teaspoonful of baking powder; cut in a scant half-cup of shortening and work to a paste with cold water. There will be pastry for two pies, and for two small tarts. Any filling other than mince is suitable for Thanksgiving tarts. Reserve mince meat for Christmas. Whole wheat flour may be used in place of the rye or barley flour; thus made, the pastry is easily handled. Everyday Cake Beat one-fourth a cup (four tablespoonfuls) of shortening to a cream; beat in half a cup of sugar, half a cup of chopped raisins or nuts, two egg-yolks, beaten light, one-fourth cup, each, of maple and corn syrup, half a cup of milk; add one cup of rye or barley flour, three-fourths a cup of wheat flour, a slightly rounding teaspoonful of cream of tartar, half a level teaspoonful of soda, half a teaspoonful of salt, and half a teaspoonful of mace, sifted together. Lastly, beat in the whites of two eggs, beaten light, and turn into a bread pan, or a shallow biscuit pan. Sprinkle chopped raisins or nuts over the top, and dredge with a teaspoonful of sugar. Bake about one hour in the bread pan, twenty to thirty minutes, according to depth of batter, in the biscuit pan. Prune Bavarian Cream Soften one tablespoonful and one half of granulated gelatine in one-third a cup of cold water and dissolve in one-half cup of hot prune juice; add one-third a cup of honey and one cup of cooked prunes, cut into small pieces. Stir in ice and water until the mixture begins to jelly, then fold in one cup and a half of cream, beaten very light (but not dry). When the mixture is firm enough to "hold its shape," continue the folding until this condition is reached dispose it, by large spoonfuls, in a mold decorated with lengthwise quarters of cooked prunes. Half a pound of prunes are needed for the dish. The mold should hold five cups. The juice and grated rind of half a lemon may be added at pleasure. Oatmeal Cracker Cake Beat half a cup of shortening to a cream; gradually beat in two-thirds a cup of honey, or one-third a cup of sugar and one-third a cup of honey. Add the yolks of two eggs, beaten light, one cup of milk, two-thirds a pound of oatmeal crackers, rolled and sifted (two and seveneighths cups fine crumbs), and mixed with three teaspoonfuls of baking powder, half a teaspoonful of cinnamon, and onefourth a teaspoonful of salt. Lastly, beat in the whites of two eggs, beaten very light. Bake in two, well-greased, layer-cake pans about eighteen minutes. Put the layers together with jam or jelly. Cover the top and sides with chocolate butter icing, and pipe more icing above. Scald one quart of milk; mix three level teaspoonfuls of cornstarch with cold milk and stir into the hot milk; continue to stir until the mixture thickens, then cover and let cook fifteen minutes, stirring occasionally. Beat the yolks of four eggs; add half a teaspoonful of salt and half a cup of conservation syrup (October number) or honey or maple syrup and beat again, then stir into the hot mixture; stir constantly until the egg is set; add two cups of hot cream, mix thoroughly (if desired, the cream may be put into the boiler at first with the milk), and let chill; add one tablespoonful of vanilla extract, and begin to freeze; when half frozen add from one-fourth to one-half pound of figs, cooked tender in a little boiling water, chopped fine and mixed with half a cup of honey, maple or conservation syrup; then finish freezing. Fig Ice Cream, Junket Mix one quart of milk, one cup of cream and one can of sweetened condensed milk; stir in one tablespoonful of vanilla extract and one junket tablet, crushed and mixed with one tablespoonful of cold water, and turn into the can of the freezer. Let stand in a warm place (not over 90 degrees F.) till jellied; let cool, then when partly frozen, add half a pound of figs, cooked, chopped and mixed with half a cup of syrup, and finish freezing. Honey Molasses Kisses Set one cup of molasses, three tablespoonfuls of honey, three tablespoonfuls of sugar, one tablespoonful of corn syrup, two tablespoonfuls of butter and onefourth cup of water over the fire. Stir until the sugar melts, then cook until, when tested, it forms a hard ball in cold water, or to 260 degrees F. on the sugar thermometer. Turn on to a greased marble or platter. When cooled a little, pull as long as possible, cut into inch lengths with scissors, and wrap each piece, separately, in parchment paper. Sugar-Saving Sweets FRUIT PASTES |