Stuffed Apple Pudding

Allow one apple to a person, Northern Spies, if possible, peel, and cut off a thick slice from the top to use as a lid. Remove the core and scrape out the center till a thin wall remains.

Chop one apple, add to the scrapings, with a few chopped nuts, chopped seeded raisins, sugar and cinnamon to taste. Put this mixture into the cavity, press down and put on the end, and arrange closely in a buttered baking dish. Surround the dish with water and bake till the apples are tender.

Beat four eggs and one cupful of sugar thoroly, then add a small cupful of flour. Pour this mixture around the apples and bake till done. Serve with whipped cream.

O.E.C., W. Va.

(From Successful Farming magazine, dated September 1930)

Plum Conserve

2 pounds of plums (any variety)
1 orange
3 cupfuls of sugar
1/4 teaspoonful of salt
1/2 cupful of nut meats

The plums may be seeded, left whole, or chopped. Place in a preserving kettle, add the juice from the orange, the orange rind put thru a food chopper, the salt and sugar. Cook slowly until of the right consistency. Add the nut meats and let come to a boil. Pour into hot sterilized jars and seal. Seeded raisins may be added without any addition of sugar. One-third chopped apples may be substituted in place of the plums and makes a milder flavored conserve.

Mrs. R.C.
(From Successful Farming magazine, dated September 1930)

Golden Salad Supreme

This is the best salad I've ever tasted and I've eaten salads a-plenty! Mix together lightly, 3 oranges, diced; 1 apple, diced; 2 bananas, diced; 1 cup crushed pineapple, 1/2 pound marshmallows, 1/2 cup English walnuts, 1 cup maraschino cherries with juice. Chill in the refrigerator and when ready to serve, mix into this whipped cream and mayonnage mixed together to suit taste. Swell? You betcha!

Oh-Pal

Nebraska