PUDDINGS. S45 



make rather a thick batter, and stir hard 5 minutes; then stir in the chopped 

 apples, then the beaten whites, and finally the soda, dissolved in a little vinegar, 

 mixing all well. Bake in 2 shallow dishes, to ensure cooking the sweet apples, 

 which require more cooking than tart ones — about 1 hour— covering the top 

 with paper the last half hour. To be eaten hot with cream, or milk and sugar. 



Apple Cfharlotte, or Bread Pudding With Tart Apples, No. 5. 

 — Butter your pudding-dish, line it with bread buttered on both sides; put a 

 thick layer of apples, cut in thin slices, or chopped, sugar, a little cinnamon 

 and butter on top, then another layer of bread, apples, sugar, cinnamon and 

 butter last. Bake slowly 1)4. ^ovlts, keeping the basin, or dish, covered till a 

 little before serving, to let the apples brown on top. — Blade Household. 



Remarks. — No matter whether there is any Blade about it or not, it will be 

 foimd nice and healthful. 



Apple Custard Pudding, No. 6.— Good-sized tart apples, pared, and 

 the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3," for 

 description], sufBcient only to cover the bottom of a large earthen pudding, 

 dish, buttered; set the apples on end, so as to fill the holes with sugar; grate 

 over them a little nutmeg, and cinnamon powder, if liked ; then make a rich 

 custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 2 cups of 

 sugar, according to the sourness of the apples, and pour over the apples Bake 

 till the apples are tender; serve with sweetened cream or milk. One apple to 

 be placed in each dish in serving. Very delicious and healthful. 



Bird's-Nest Pudding— Several Styles.— Tart apples, pared and the 

 cores punched out, sufficient to cover the bottom of an earthen pudding-dish; 

 fill the holes with sugar and grate on some nutmeg; having mashed, say4heai> 

 ing table-spoonfuls of sago, mix with cold water to properly fill the dish; pour 

 it upon the apples and bake in a moderate oven about 1 hour. 



Remarks. — Ripe peaches, pears, cherries, prunes, etc., with the propel^ 

 amount of sugar, may take the place of apples, and tapioca may take the place 

 of sago; time for baking the same. Serve either with cream and sugar, or milk 

 with the cream stirred in. Palatable, healthy and not expensive, as good brown 

 sugar may be used Avith any colored fruits. 



Dried Peach Pudding.— Dried peaches, 1 pt.; wash, sweeten with 

 sugar, 1 cup, and stew till nicely done, using water sufficient to have plenty of 

 the juices; then, having made a batter with buttermilk, 1 small cup, and % tea- 

 spoonful of soda and a little salt, thicken with flour very stifif ; drop in spoon- 

 fuls among the peaches while boiling. Continue the boiling about 20 minutes. 

 An egg and J^ a cup of sugar would improve this pxiffy paste. Serve with 

 cream and sugar, or sweet sauce, as you choose. Be careful not to burn the 

 peaches in stewing. 



Yorkshire Pudding, English.— Sweet milk, 13^ pts. ; flour, 7 table- 

 spoonfuls (as you lift them up out of sifted flour); a little salt. Derections — 

 Put the flour into a basin with the salt and sufficient of the milk to make a stiff, 

 smooth batter (that is, to be no lumps); then stir in two well-beaten eggs and 

 the remainder of the milk; beat all well together, and pour into a shallow tia 



