APPLE CUSTARD NO. 3.—­Pare and remove the cores from a dozen tart apples, and fill the cavities with black raspberry, quince, or grape jelly.  Put them in a covered baking dish with a tablespoonful of water, and steam in the oven till tender but not fallen to pieces.  Then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk, in a quart of milk, till just thickened, and adding, when cold, the yolks of two eggs well beaten with two heaping tablespoonfuls of sugar, and lastly the whites of the eggs whipped to a stiff froth.  Bake in a dish set in a pan of hot water, until the custard has set, but not till it separates.

APPLE CORNSTARCH CUSTARD.—­Cover the bottom of a small earthen-ware pudding dish an inch or more in depth with apples stewed until very dry, sweetened and flavored with a teaspoonful of rose water.  Heat a cup of milk to boiling, and stir into it a tablespoonful of cornstarch rubbed smooth in a little cold milk, and one fourth cup of sugar; cook until thickened, then add the yolk of one egg, and pour the whole over the apple.  Meringue the top with the white of the egg beaten stiff with a tablespoonful of sugar, and flavored with a little rose water.

APPLE AND BREAD CUSTARD.—­For this is required one cup of finely rolled bread crumbs, two eggs, one half cup of sugar, one cup minced sour apples, and one quart of milk.  Beat the sugar and yolks together, add the milk, bread, and fruit, and lastly the well-beaten whites of the eggs.  Bake in a dish set in a pan of hot water till firm but not dry.

ALMOND CORNSTARCH PUDDING.—­Blanch one and one half ounces of sweet almonds, and reduce them to a paste as directed on page 298; or if obtainable, almondine may be used instead of the prepared almonds.  Heat a quart of milk, and while boiling, stir into it four tablespoonfuls of cornstarch which has been braided smooth with a little cold milk; let it thicken over the fire, stirring all the time.  Then add two tablespoonfuls of thick, sweet cream.  Lastly, stir in two or three well-beaten eggs and a tablespoonful of rose water.  Let it come just to the boiling point, and remove from the stove.  Keep in a cold place till needed.  Serve with hot mock cream or with grape pulp as dressing.

ALMOND CREAM.—­Heat a pint of milk, and when boiling stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, also one fourth cup of sugar and three tablespoonfuls of almondine.  Cook until thickened, and pour it, stirring constantly meanwhile, over the beaten whites of two eggs.  Set on ice to cool, and serve with grape pulp as dressing.  A cupful of blanched and chopped almonds may be used instead of almondine if that is not obtainable.  The pudding will then require an additional one fourth cup of sugar.