APPLES. 37 



biiieiiit crust or potato crust by addiiiff to six large pota- 

 toes, boiled and mashed, one cup of sifted flour and a tea- 

 spoonful of cold water. Dredge the board with flour and 

 roll out, leaving the middle portion thicker than the edges. 

 Fill with apples peeled and quartered and gather the edges 

 of the paste over them. Then scald a canton flannel pud- 

 ding cloth three-fourths of a yard square, in boiling water. 

 Wring it out, dredge it with flour and lay the pudding in 

 it. Qatlier up the cloth, leaving room for the dumpling to 

 swell and tie it very tightly. Boil for three hours. In 

 turning out, press the water from the ends of the cloth, un- 

 tie the bag and turn it away from the dumpling. Then in- 

 vert a hot platter over it, turn the whole over again and 

 serve at once. Steamed puddings or those boiled in a 

 tightly covered tin pail are better than boiled dumplings, 

 but some tastes cannot forego these old favorites. Apri- 

 cots, peaches, plums, or blueberries, are good cooked in 

 the same way. 



For sauce to eat with this and any other pudding, cream 

 together half a cup of butter and a cup of sugar, beating 

 till both are white. Set the bowl in a pan of water and let 

 it melt slowly. Just before serving, stir in slowly half a 

 cup of hot water and nutmeg or any flavor desired. 



Apple Dumplings, No. 2— (Mrs. Rorer). Into one 

 quart of flour, rub a small half teacup of butter, a pinch of 

 salt and two heaping teaspoonfuls of baking-powder; mix 

 thoroughly and wet with one cupful of milk or leps, even, 

 enough to make a soft dough, according to the strength of 

 the flour. Roll it out half an inch thick and out out a 

 round, three or four inches in diameter, according to the 

 size of the apples. Put a pared and cored apple in the 

 center of each circle of dough, fill the core aperture with 

 sugar and a trifle of cinnamon, and carefully bring up the 

 dough on either side and join together with a little pres- 

 sure. Tie each in a flavored cloth and plunge in briskly 

 boiling water. They muet be kfept boiling half an hour. 

 If steamed, which is the better way, they should be cooked 

 a little longer, ten or fifteen minutes. Serve at once, as 



