IQO STATE POMOLOGICAL SOCIETY. 



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

 over them the sago and water and replace 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 tiied it. Pare six apples ; take out the cores without breaking ; 

 fill the holes with sugar, after placing the apples in an eartlien 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 creSiYay. 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-iable. Steam a cup of sour sliced 

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

 pulverized 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 ; and then there is the same, sweetened with sugar obI>- ; and 

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

 spice placed between the flak}^ crusts ; and how luscious are the 

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

 ^'hen apples first begin to ripen ; 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 

 fw-called "relic of barbarism," " the pie." The}' tell us it is pro- 

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

 ift-etfulness ; and if this 'be so, who knows but the majority of our 

 • divorse cases are ascribable to had pie-crust? for here 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 oleomargarine ; pie crust 



