clove and cinnamon. When the dish is full, pour over it half a cupful each of molasses and water well mixed. Cover with crumbs. Set the dish into a pan of hot water and bake until the apples are soft, adding more molasses and water if needed. A few raisins or nuts may be added to this pudding. Serve with cream.
BAKED RICE PUDDING
One cupful of rice, one cupful of sugar, one teaspoonful of salt, six cupfuls of milk and a cupful of stoned raisins. Put the rice into a baking-dish, add the other ingredients, flavor with cinnamon or nutmeg and bake in a very slow oven for three or four hours. Stir two or three times during the first hour, and if the top browns too quickly, cover with buttered paper. If the pudding seems dry, add another cupful of milk. Half of this recipe is sufficient for a small family.
BAKED PEARS
Use the large, hard pears which are sold for cooking. Core, but do not peel. Fill the cores with brown sugar, and bake in a pan containing a little water. Baste occasionally and cook until tender. Serve hot or cold with cream or boiled custard.
