They simply give any kind of pudding a rich colouring without imparting any flavour whatever, and in this respect are very superior to saffron.
APPLE CUSTARD .-- Good apple custard can only be made by using apples of a good flavour.

When apples are in season, this dish can be made fairly cheaply, but it does not do to use those high-priced imported apples.

Peel and take out the cores of about four pounds of apples, and let these simmer till they are quite tender in rather more than a pint of water.

Add about one pound of sugar, or rather less if the apples are sweet; add a little powdered cinnamon, and mix all this with eight eggs, well beaten up; stir the mixture very carefully in a saucepan, or better still in a good-sized jug placed in a saucepan, till it begins to thicken.

This custard is best served in glasses, and a little cinnamon sugar can be shaken over the top.
Nutmeg may be used instead of cinnamon, and by many is thought superior.
CHEESE-CAKES .-- Cheese-cakes can be sent to table in two forms, the one some rich kind of custard or cream placed in little round pieces of pastry, or we can have a so-called cheese-cake baked in a pie-dish, the edges only of which are lined with puff paste.