Baked fruit pudding
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Prepare fruit—­apples, peaches,—­and sprinkle with sugar, also with cinnamon or nutmeg if apples are used.  Place fruit in baking-dish to within one inch of the top.

CRUST

Ingredients 1 cup flour 1 salt spoon salt 1 teaspoon baking powder 2 tablespoons butter 1/3 cup milk

Method—­Mix and sift the dry ingredients, cut in butter with knife and add milk.  Roll the crust to fit the baking-dish, keeping it 1/2 inch thick and place over the fruit.  Press edges of the crust to the rim of the dish and make a small opening in the crust near the center.  Bake in a moderate oven 30 minutes.  Serve with vanilla sauce.

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Vanilla sauce
[Illustration]

Ingredients 1 cup boiling water 2 teaspoons corn-starch 1 tablespoon butter 1/2 cup sugar 1/2 teaspoon vanilla little salt

Method—­Mix the corn-starch with a little cold water and stir into the hot water, boiling five minutes.  Put butter, sugar, flavoring and salt into a bowl and pour the thoroughly cooked cornstarch over it, stirring until the sugar and the butter are dissolved.

Lemon jelly Ingredients—­2 oranges, 1 lemon, the rind of one orange grated fine, 1 cup sugar, 1 tablespoon gelatine, 2 cups boiling water.

Method—­Mix the juices and the fruit gratings with the sugar.  Soak 1 tablespoon gelatine in 1 cup of cold water until soft.  Stir in 2 cups of boiling water and add the sugar and fruit juices.  Stir until the gelatine is dissolved, then pour into a mold to harden.

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