Grease a pudding dish and fill with alternate layers of mixed bread crumbs and apple sauce. Begin with bread crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large piece of butter, while still warm. When the dish is filled, beat up two eggs with a tablespoonful of sugar, one-half cup of cream, a little salt and some cinnamon; pour it over the top and bake in moderate hot oven for forty or fifty minutes. It affords a perfect meal for the evening. If served at noon, eat some nuts at the end of the meal. BAKED BREAD PUDDING. Pour two pints of hot milk over two cups of bread crumbs, cool a little, then cream one-half cup of butter with one-half cup of sugar, mix with the bread crumbs, adding three well beaten eggs, a teaspoonful of salt, a little nutmeg or cinnamon, the juice of one-half a lemon and the rind of two lemons. Mix well together, and bake in a buttered dish for fifty or sixty minutes. Serve with wine sauce, lemon, cherry or any kind of fruit sauce. Dried fruits may be mixed with the batter. Serve for supper, using broth, meat soup, or cream soup at the beginning of the meal. Celery is an excellent addition to almost any food at the evening meal. VEGETABLE PUDDING. No. 1. Prepare as baked bread pudding. Use legume soup in place of milk, leaving out the sugar. Use butter or cream and mix with two tablespoonsful of peanut butter or other nut butter or walnut meats. The eggs can be omitted. Flavor with finely chopped onions, celery and parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve with tomato sauce or string beans for dinner. VEGETABLE PUDDING. No. 2. Boil some rice with salt and water. Add a cupful of thick legume puree and finish like the foregoing. STEAMED BREAD PUDDING. Soak some stale bread in cold water, press out dry, and stir smooth. Melt one-third of a cup of fat and one-half of a cup of butter, and mix the bread with it on a hot stove, stirring until it loosens from the saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind or cinnamon and salt. Add several well beaten eggs and some finely cut dried fruit. Mix well and steam from one to one and one-half hours. Serve with lettuce and fruit sauce. In place of fruit and the above flavoring, chopped parsley, onions and pepper, bacon, anchovy, capers or codfish may be used. Serve with tomato or apple sauce. SUET PUDDING. Mix four and one-half cups of flour with three cups of milk, one-half pound of finely chopped suet, four well beaten eggs, four tablespoonsful of sugar, a teaspoonful of salt and the rinds of two lemons. Grease a pudding pan, sprinkle some black or white bread crumbs into it, pour in the batter and steam for two hours. Serve with stewed fruit, cherries, pears, or plums, or with wine sauce, for dinner. UNCLE TOM’S PUDDING.