Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. The apples are peeled, cored and sliced. Butter a pudding dish and fill with alternating layers of noodles and apples with sugar and currants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 hour. No. 50—BAKED QUINCE PUDDING. Quantity for 6 Persons. 6–8 quinces ¼ lb. of sugar Juice and peel of 1 lemon 6 eggs Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about ¾ lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten whites of eggs. Put into a buttered dish and bake in oven ½ hour. No. 51—BAKED MACAROON PUDDING. Quantity for 6 Persons. 2 tbsps. of butter ½ pt. of milk Scant ⅛ lb. of flour 2 tbsps. of cream 3 cups of sweet macaroons ¼ cup of bitter macaroons 5 eggs ⅛ lb. of sugar ⅛ lb. blanched, ground almonds 1 tbsp. of vanilla Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put into a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce. Remarks: This pudding may be steamed for 1½ hours. Sweetmeats Baked or Fried in Pans On the Stove. No. 52—FRENCH TOAST. Quantity for 6 Persons. 6 milk rolls 1 pt. of cream or milk ¼ cup of sugar 2 eggs ½ tsp. of cinnamon Butter or lard for baking Preparation: The rolls are sliced, cream, sugar, eggs, cinnamon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it. No. 53—CARTHUSIAN DUMPLINGS WITH WINE SAUCE. Quantity for 6 Persons. 6 fresh rolls 1½ pts. of milk 2 eggs ¼ cup of sugar ½ tsp. of cinnamon Butter for baking Preparation: The crust of the rolls is grated off, then quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce. No. 54—APPLE FRITTERS OR BANANA FRITTERS. Quantity for 6 Persons. 4 sweet-sour apples or bananas ½ glass of white wine ½ cup of sugar For the Batter. 3 eggs ¼ tsp. of salt 1 cup of flour 1½ cups of milk Butter for frying