Corn meal, 1/4 cup Milk, 2 cups Salt, 1/2 teaspoon Ginger, 1/2 teaspoon Molasses, 1/4 cup Apple, 1 Sift corn meal slowly into the scalded milk, stirring constantly. Cook in double boiler 30 minutes, stirring occasionally. Add salt, ginger, and molasses. Put into greased baking dish and bake one hour in a slow oven, stirring occasionally. Slice apple and stir into pudding. Bake until apple is tender. Prune Brown Betty (11) Cooked prunes, stoned and cut into halves, 2-1/2 cups Bread crumbs (dry), 1/2 cup Corn syrup (dark), 1/4 cup Lemon juice, 3 tablespoons Grated rind of 1/4 lemon Cinnamon, 1/4 teaspoon Salt, 1/2 teaspoon Oleomargarine, 1 tablespoon Prune juice, 1/2 cup Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon rind, and cinnamon. Moisten bread crumbs with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of liquid mixture over each layer of prunes. Bake in a moderate oven about 45 minutes. Rice Pudding (11) Rice, 1/4 cup Milk, 3/4 cup Corn syrup (light), 2 tablespoons Nutmeg, 1/4 teaspoon Raisins, 3/4 cup Cook the rice in boiling salted water, until soft. Pour off water, add milk, syrup, nutmeg, and raisins. Bake in a moderate oven (370-380° F.) for 40 minutes. Spiced Pudding (11) Browned crusts of bread, 1 cup Scalded milk, 2 cups Molasses, 1/2 cup Raisins, 1/2 cup Salt, 1/2 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cloves, 1/4 teaspoon Soak the crusts in the milk until soft. Add molasses, salt, spices, and raisins. Bake in a moderate oven (360-380° F.), stirring occasionally at first. Serve with milk or cream. * * * * * The following pages contain advertisements of books by the same author or on kindred subjects. FEEDING THE FAMILY BY MARY SWARTZ ROSE Illustrated, $2.10 This is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life. The food needs of the different members of the typical family group--men, women, infants, children of various ages--are discussed in separate chapters, and many concrete illustrations in the form of food plans and dietaries are included. The problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up, as are the cost of food and the construction of menus. A final chapter deals with feeding the sick. "The volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals, and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines."--_Trained Nurse_. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York