Steamed Apple Pudding. Two cups of flour ; four teaspoons 

 baking- powder ; one half teaspoon of salt ; two tablespoons butter ; three 

 quarters of a cup of milk ; four apples cut in eighths. 



Mix and sift dry ingredients ; work in butter with tips of fingers, 

 add milk gradually, mixing with knife; toss on floured board, roll out, 

 place apples on middle of dough and sprinkle with sugar, bring dough 

 around apples and carefuly lift into buttered mould, cover closely and 

 steam one hour and twenty minutes. 



Apple Tapioca. Three quarters of a cup of tapioca ; seven sour 

 apples ; one half teaspoonful of salt ; cold water ; one half cup of sugar ; 

 two and one half cups of boiling water. 



Soak tapioca one hour in cold water to cover, add boiling water and 

 salt; cook in double boiler until transparent, pare and slice apples, 

 place in a buttered pudding dish, sprinkle sugar over apples, and pour 

 over tapioca, and bake in moderate oven until apples are soft. 



Apple Batter Pudding. One cup flour ; one egg ; one half cup 

 milk ; one half cup of sugar ; two tablespoons butter ; one teaspoon 

 baking powder; one quarter teaspoon vanilla; six sour apples. 



Cream butter and sugar, sift flour and baking powder together, 

 beat egg and milk together, add the milk and egg alternately with the 

 flour to the creamed butter and sugar, add flavoring. Pare and slice 

 apples, place in a buttered baking dish and pour over bater. Bake fifteen 

 to twenty minutes. 



Apple Jam. Core and pare the apples ; chop them well, allow equal 

 quantity in weight of apples and sugar; make a syrup of sugar by add- 

 ing a little water, boiling and skimming well, then throw in a little 

 grated lemon peel and a little white ginger. Boil until the fruit looks 

 clear. 



Pickled Apples. Apple pickles are delicious. Pare and. halve the 

 apples, removing the cores carefully, to keep them in good shape, steam 

 till soft. Put spiced vinegar over them. 



Preserved Apples. Pare and core ripe sour apples. Strew the 

 bottoms of two Mason jars with granulated sugar an eighth of an inch 

 thick; cover with a layer of thinly-sliced, very ripe apples, sprinkle freely 

 with sugar, and alternate apples and sugar until the cans are full : Set the 

 jars up to the neck placing underneath a plate or board in water as hot 

 as can be borne without danger of cracking the jars, and increase the 

 heat until the sugar is dissolved half an hour. Take from the fire, fill one 

 can from the other and seal closely as in canning. 



Old Fashioned Boston Apple Pudding. Peel a dozen and a half 

 good tart apples. Core, cut small, and put in a stew pan. Add a table- 

 spoonful of water for each apple; £ teaspoon cinnamon; 2 cloves, and 

 the grated rind of half a lemon. Stew over a slow fire until quite soft. 

 Sweeten to taste and rub through a coarse sieve. Add the yolks of 4 



