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THE STORY OF MILK 

 Baked Apple, Southern Style 



6 choice apples 

 Yi cup sugar 

 1 qt. milk 

 Salt 



4 eggs 



2/3 cup sugar 



1 teaspoon vanilla 



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 espe- 

 cially good dessert for children. 



Cofifee Custard 



2 cups milk 



1 cup strong coffee 



3 eggs 



34 cup sugar 

 1/8 teaspoon salt 

 ]/^ teaspoon vanilla 



