404 STATE POMOLOGICAL SOCIETY. 



Let it remain in the oven till the apples begin to soften, then pour 

 over them the sago and water and re[)lace it in oven for twenty 

 minutes or more, till it thickens and browns ; it should be eaten with 

 cream and sugar, and is very harmless and delicate. 



Birds-nest pudding is a very tempting dessert, as all know who 

 have tried it. Pare six apples ; take out the cores without breaking ; 

 fill the holes with sugar, after placing the apples in an earthen pud- 

 ding-dish ; make a batter of one pint milk, two table spoons flour 

 and three eggs ; pour over the apples and bake until the fruit is soft ; 

 to be served with cream sauce, viz : half a cup of butter beaten until 

 light, cup of powdered sugar, half a cup of cream. Set the dish in 

 a basin of hot water and stir until it is creamy. This will take but 

 a minute. Then there is the apple-dumpling steamed and the apple- 

 dumpling baked — both good and hearty. Apple-snow is nice, and 

 quite ornamental for the tea-table. Steam a cup of sour sliced 

 apple until soft ; beat light the whites of two eggs ; add a cup of 

 pulverize^:! sugar, gradually beating in the steamed apple ; to be 

 placed on boiled custard, as in floating island, and ornamented with 



jelly. 



But the all-essential, omnipresent dish at the New England 

 farmer's table is the apple-pie. Apple-pie in the morning, apple- 

 pie for lunch, apple-pie for dinner, apple-pie for supper. He never 

 tires of it. There is the Yankee apple-pie — sliced apple, sweetened 

 with molasses, with a dash of sugar and spice and a little salt or 

 butter ; aud then there is the same, sweetened with sugar only ; and 

 there is the stewed apple-pie, made of sauce with extra sugar and 

 spice placed between the flaky crusts ; and how luscious are the 

 little apple-pies, cut with biscuit cutter, made to grace the tea-table 

 when apples first l)egin to ri[)en ; or apple turn-overs fried a la 

 doughnuts. Last but not least, our never-failing winter dessert, 

 mince-pie, is dependent upon chopped apples and cider for its rich 

 unique composition. 



Some of you know that there has been a great outcry over this 

 so-called " relic of barbarism," '' the pie." They tell us it is pro- 

 lific of dyspepsia, of sleepless nights, of consequent ill-temper and 

 fretfulness ; and if this be so, who knows but the majority of our 

 divorse cases are ascribable to bad pie-crust ? for liere is where the 

 mischief lies. Pie crust made with poor lard, poor at best, which 

 we get at our grocers ; pie crust made with olive oil, which is now 

 sold for shortening ; pie crust made with oleomai-garine ; pie crust 



