Pare and core apples that are not too sour to hold their shape when baked. Put in a pudding dish, sprinkle the half cupful of sugar over and around them, also filling place where the core was taken out. Put in oven and bake. Remove from oven and pour around them the milk mixture made thus: Beat the eggs well, add sugar and beat again, add milk, salt and vanilla. Bake slowly until a knife-blade will come out clean after insertion in the custard. Serve hot or cold, with or without whipped cream. This is an especially good dessert for children. =Coffee Custard= 2 cups milk 1 cup strong coffee 3 eggs ¼ cup sugar ⅛ teaspoon salt ¼ teaspoon vanilla Beat eggs slightly; add sugar, salt, vanilla, milk and coffee. Strain into buttered individual molds, set in pan of hot water and bake until firm. =Caramel Custard= 4 cups scalded milk 5 eggs ½ teaspoon salt 1 teaspoon vanilla ½ cup sugar Put sugar in omelette pan, stirring constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten, add salt and flavoring, then strain in buttered mold. Bake as custard. Chill and serve with caramel sauce. =Rice Pudding= 1 qt. milk ⅓ cup rice ½ teaspoon salt ⅛ teaspoon ground nutmeg, or cinnamon, or grated rind of ¼ of a lemon Wash the rice thoroughly, mix the ingredients and bake three hours or more in a very slow oven, stirring occasionally at first. =Tapioca Custard= Add to the list of ingredients for boiled custard ¼ cup of pearl tapioca. Soak the tapioca in water for an hour or two, drain it, and cook in the milk until it is transparent. Proceed as for boiled custard. GENERAL RECIPE FOR CEREAL-MILK PUDDINGS Bread and rice puddings, made with milk and eggs, are familiar to all cooks. Made without eggs, the following will be found suggestive: For a quart of milk allow ⅓ of a cup of any coarse cereal (rice, cornmeal, cracked wheat, oatmeal or barley); add ⅓ of a cup of brown, white or maple sugar, syrup, honey or molasses; ½ teaspoon salt; ⅛ teaspoon spice. The flavoring may be omitted when honey or molasses is used. The above recipe makes quite a large pudding. It is often convenient to make a smaller one, and enough for a child’s dinner can be made in the double boiler, allowing two level or one rounding tablespoon of cereal to a cup of salted and flavored milk. Cook an hour and sweeten slightly.