Apple Custard

Make a custard of yolks of three eggs, one and one-quarter cups of milk and one-half cup of sugar. Chop or slice thin fifteen hickory nuts, grate two very large or three medium sized tart apples, first peeling them. Add the nuts and grated apples to the custard, mix well, turn into a shallow, greased baking dish. Bake in a very moderate oven until firm in the centre. When done have ready a meringue made of three egg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Heap this upon the custard, sprinkle very lightly with sugar and place in the oven until a delicate brown.

Brown Betty

Put into a buttered baking dish a layer of sliced apples, sprinkle with sugar and cinnamon and cover with soft bread crumbs. Continue this process until the dish is full, having the top layer bread crumbs. Dot all over with small pieces of butter, add a few spoonfuls of hot water and bake in a moderate oven until apples are tender. Serve hot with cream.

Stuffed Apples

Wash and core six good-sized tart apples, put into a granite baking dish, fill the centers with jam, add just a little water to the pan and bake, basting several times. When done make a meringue of the white of one egg and a rounding tablespoonful of sugar, flavor this with a few drops of vanilla or lemon extract, heap a small spoonful on top of each apple and return to the oven until a delicate brown. Apples may be stuffed with a mixture of candied cherries, pineapple and nuts, all cut into small pieces, or with mincemeat. The meringue may be omit ted if desired, but it adds greatly to the beauty of the dish.

Apple And Sago Pudding

One-half cup of sago, one pint cold water, one-half pint boiling water, one-quarter cup of sugar, jelly, apples. Wash the sago and let soak in the cold water over night. In the morning add the boiling water and cook in double boiler until perfectly clear, then add the sugar. Pare and core enough tart apples to fill a medium sized baking dish; fill spaces from which cores were taken with sugar, add one-fourth cup of water and bake carefully. When tender, remove from the oven, fill core spaces with jelly or jam, pour the hot sago over and set away until quite cold. Serve with cream (and sugar if desired). If preferred, the jelly may be omitted and the core spaces filled with sago.