340 



DR CHASE'S RECIPES 



epoonful. Rub 1 tablespoonful of butter into the flour. Beat 1 egg and add 

 to it, and %oi & cup of milk. Mix the flour into a dough thick enough to 

 spread % an inch thick in a baking tin. Peel and cut in eighths 4 apples and 

 place them in rows in the dough, narrowest edge down. Sprinkle over it 2 

 table spoonfuls of sugar and bake in a quick oven 20 minutes. Serve with the 

 following: 



Lemon Sauce for Same.—^ne cupful of sugar and 3 cupfuls of water put 

 on to boil; 3 tea -spoonfuls of com starch into a little cold water and stir into the 

 boiling syrup; cook about 8 minutes, adding a little more water when thick; 

 juice and grated rind of i^ a lemon, 1 tablespoonful of butter; stir until the 

 butter is melted and serve at once. Items — It is well to have the pan buttered 

 and everj'thing ready before wetting up the dough. If the dough is too soft it 

 will rise and fall; just thick enough to drop and to spread. — Blade Uousehold. 



Apple, Peach, or Other Fruit Pudding-Pie, or Pie-Pudding, 

 No. 2, Yankee Style.— Sweet milk, 1 cup; 1 egg; butter, 1 table-spoonful, 

 heaping; baking powder, 1 tea-spoonful; flour, 1 cup, or sufficient to make rather 

 ■a. thick batter ("batter" means like cake — better to handle with a spoon, or to 

 pour out); a little salt; tart, juicy apples to half fill an earthen pudding-dish, 

 Directions — Stir the baking powder into the sifted flour; melt tlie butter, beat 

 the egg and stir all well together; having pared and sliced the apples or peaches, 

 buttered the dish and laid in the fruit to only half fill it, dip the batter over the 

 fruit to wiioUy cover it, as with a crust; the dish should not be quite full, lest 

 as it rises it runs over in baking. Bake in a moderate oven to a nice brown, to 

 be done just "at the nick of time" for dinner. Turn it bottom up upon a 

 pie-plate, and grate over nutmeg or sprinkle on some powdered cinnamon or 

 other spices, as preferred ; then sprinkle freely of nice white sugar over all and 

 serve ^th sweetened cream or rich milk, well sweetened. Peaches, pears, 

 strawberries, raspberries, blackberries, etc., in their season, work equally as 

 well as apples. — My's. Sarah A. Earley, Mt. Pleasant, Iowa. 



Remarks. — This plan avoids the soggy and indigestible bottom crust of pie; 

 and it matters not whether you call it pie or pudding, it eats equally well, even 

 cold, with plenty of sugar and milk, having the cream stirred in 



Apple Short-Cake Pudding, No. 3, With Sour Cream and 

 Buttermilk. — Fill a square, deep bread-tin 3^ or ^ full of pared and sliced 

 tart apples; make a thick batter of % cup each of sour cream and buttermilk, 

 1 tea-spoonful of saleratus, a little salt, and flour, sifted, to make quite stiff, a 

 little stiffer than for cake; turn this over the apples; bake 40 minutes, and serve 

 with sauce, or cream and sugar with nutmeg. 



Remarks. — Other fruit, as peaches, etc., will do nicely with this as well as 

 the No. 2, above; nor would an egg in the batter hurt it a bit. 



Sweet Apple Pudding, No. 4.— Sweet milk, 1 qt. ; eggs. 4; sweet 

 apples, pared and chopped, 3 rounding cups; a lemon, nutmeg and cinnamon; 

 soda, 3^ tea-spoonful ; vinegar enough to dissolve the soda; flour tc make as 

 cake batter. Directions— Grate off J^ the rind of the lemon, using all the 

 juiee; beat the yolks very light; add the milk, seasoning and stir in flour to 



