BROWN BETTY

Pare, quarter, core and slice four medium-sized apples.  Melt one-quarter cup of butter and pour it with the juice of half a lemon over one cup of bread crumbs.  Mix one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter cup of sugar together.  Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs.  Pour one-quarter cup of boiling water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs.  Serve with cream or with soft custard or lemon sauce.  If desired for a meat meal, substitute chicken-fat for butter and use lemon sauce.

APPLE AND HONEY PUDDING

Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of butter, two teaspoons of cinnamon, one-half cup of honey.  Put a layer of the apple in a well-buttered pudding dish; then a layer of crumbs.  Mix the honey and hot water.  Pour part of this over the crumbs, sprinkle with cinnamon and dot with a few bits of butter.  Fill the dish with alternate layers of apples, crumbs, honey, etc., having a layer of crumbs on top.  Cover and bake forty-five minutes.  Serve with cream.

QUEEN BREAD PUDDING

Take one cup of grated bread crumbs, soak it in one pint of sweet milk; then break three eggs; separate the whites, add to the yolks one cup of sugar and a small piece of butter; beat it well, and squeeze the bread crumbs out of the milk, and add this to the yolks and flavor with vanilla.  Grease the pans with butter, put the mixture in the pan, and pour the milk over it; set in the oven to bake until nearly dry, then add a layer of fresh fruit (apricots or peaches are the best or strawberry preserves); add the whites of eggs that were beaten stiff.  Serve cold with cream or milk.  This can also be served hot.

BREAD PUDDING

Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour; separate the whites and yolks of two eggs, setting the whites in a cool place until needed.  Beat the yolks with a half cup of sugar and add the grated peel of one lemon and stir into the bread crumbs.  Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour.  Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar; and spread this on top of pudding and return to the oven and brown delicately.  May be eaten hot or cold, with jelly sauce or whipped cream.  Stale cake of any kind may be used instead of bread; and ginger bread also is particularly nice, adding raisins and citron, and spreading a layer of jelly on the pudding before putting on the icing.