=Pan Dowdy.=—Put apples pared and sliced into a large pan, and put in an abundance of molasses or sugar, and some spice if the apples have little flavor; not otherwise. Cover with bread-dough, rolled thin, or a potato pie-crust. Bake a long time, and then break the crust into the fruit in small pieces. Children are very fond of this, especially if well sweetened and baked a long time. =Corn-Meal Pop-overs.=—Two tumblers of scalded corn-meal fresh ground, three well-beaten eggs, a cup of milk or water, a tea-spoonful of salt, and three of sugar, two spoonfuls of melted butter. Bake in hot patties, and eat with sweet sauce. =Best Apple-Pie.=—Take a deep dish, the size of a soup-plate, fill it heaping with peeled tart apples, cored and quartered; pour over it one tea-cup of molasses, and three great-spoonfuls of sugar, dredge over this a considerable quantity of flour, enough to thicken the sirup a good deal. Cover it with a crust made of cream, if you have it; if not, common dough, with butter worked in, or plain pie-crust, lapping the edge over the dish, and pinching it down tight, to keep the sirup from running out. Bake about an hour and a half. Make several at once, as they keep well. =Rice Pudding.=—One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter. One quart of milk. Nutmeg, cinnamon, and salt to the taste. Put the butter in melted, mix all in a pudding-dish, and bake it two hours, stirring it frequently, until the rice is swollen. It is good made without butter. =Bread and Fruit Pudding=.—Butter a deep dish, and lay in slices of bread and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and continue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit will answer as well. Put a plate on the top, and bake two hours, then take it off and bake another hour. =Boiled Fruit Pudding=.—Take light dough and work in a little butter, roll it out into a very thin large layer, not a quarter of an inch thick. Cover it thick with berries or stewed fruit, and put on sugar, roll it up tight, double it once or twice, and fasten up the ends. Tie it up in a bag, giving it room to swell. Eat it with butter, or sauce not very sweet. Blackberries, whortleberries, raspberries, apples, and peaches, all make excellent puddings in the same way. =English Curd Pudding.=—One quart of milk. A bit of rennet to curdle it. Press out the whey, and put into the curds three eggs, a nutmeg, and a table-spoonful of brandy. Bake it like custard.