Apple Farina Pudding

Pour the left-over breakfast porridge into a square mold and stand it
aside. At luncheon or dinner time cut this into thin slices, cover the
bottom of a baking dish with these slices, and cover these with sliced
apples, and so continue until you have the ingredients used, having the
last layer apples. Beat an egg, without separating, until light, add a
half cupful of milk and a saltspoonful of salt, then stir in a half cupful
of flour. When smooth pour this over the apples and bake in a quick oven
a half hour. Serve with milk or with hard sauce.


Cranberry Farina Pudding

2 cupfuls of cold left-over farina porridge
1/2 cupful of cranberries
1/2 cupful of sugar

It is wise to pour the porridge into a mold as soon as you finish
breakfast. At serving time turn this out in a glass dish, pour over the
cranberry that has been pressed through a sieve; dust thickly with the
sugar. Stir the remaining sugar into a half pint of milk or cream and
serve as a sauce with the pudding.


Plain Farina Pudding

2 cupfuls of milk
1/2 cupful of sugar