Pare, core and slice 6 or 7 tart apples. Put a layer of stale bread crumbs in the bottom of the baking dish, then a layer of the apples, another layer of bread crumbs and apples, and so on until all are used, having the last layer crumbs. Add 1/2 cup of water to 1/2 cup molasses, stir in 2 tbsps. of brown sugar; pour it over the crumbs and bake in a moderate oven for 1 hour. APPLE SNOW. 6 apples. Juice of 1 lemon. 1 cup white sugar. Whites of 6 eggs. Pare, core and steam the apples until tender, then press them through a sieve and put aside to cool; when cold add the sugar and lemon juice. Beat the whites of the eggs to a very stiff froth, add the apples to them by spoonfuls, beating all the while. Heap in a glass dish and serve immediately. (This is a very delicate and wholesome pudding for an invalid.) SCALLOPED APPLES. Made the same as Brown Betty, omitting the molasses, adding water and a little lemon juice instead. SUET PUDDING. 1 cup suet. 1 cup molasses. 3 cups flour. 1/2 tsp. salt. 1 cup raisins. 1 cup milk. 1 tsp. cinnamon. 2 tsps. baking powder. Chop the suet very fine. Stone the raisins. Add the molasses to the suet, then the milk: mix well and add the salt, flour and cinnamon. Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the flour, to which has been added the baking powder; mix thoroughly, turn into a buttered mould, steam for 3 hours. TAPIOCA PUDDING. 1 cup tapioca. 4 eggs. 1/2 cup sugar. 1 quart milk. 1/4 tsp. salt. 1 tsp. vanilla. Wash the tapioca carefully, then add it to the milk and soak 2 hours. Beat the eggs and sugar together, add the salt, stir into the tapioca and milk, and bake in a moderate oven at least 3/4 of an hour. Serve hot or cold. CHOCOLATE PUDDING. 1 egg. 2 tbsps. cornstarch. 3 tbsps. sugar. 1/2 tsp. vanilla. 1 pint milk. 1 tbsp. boiling water. 1/2 tsp. salt. 1 oz. shaved chocolate. Reserve 1/2 cup milk, put the remainder on the fire in a double boiler. Mix the cold milk with the cornstarch and salt. Beat the egg well and add to the cornstarch mixture. Stir this into the boiling milk and stir well. Put the chocolate, sugar and boiling water into a small frying pan or saucepan, and set over a hot fire. Stir until the mixture is smooth and glossy; beat this into the pudding and cook for 2 minutes longer. Take from the fire and add the vanilla. Dip a mould into cold water and turn the pudding into it. Set away to cool. When cold and stiff, turn out on a flat dish and surround with whipped cream; or serve with cream and sugar or a soft custard. SNOW PUDDING. 1/4 box gelatine. 1 cup boiling water. 1 cup sugar. 2 tbsps. cold water. Juice of one lemon. Whites of 2 eggs.