38 FRUITS AND HOW TO USE THEM. 



all steanaed or boiled paddings bscoine hard by stand- 

 ing. Serve with either hard or liquid sauce or with sweet- 

 ened cream or hot molasses and a little butter. Peach 

 dumplings are made precisely in the same way. 



Apple Dumplings, (baked), No. 3.— Rub one large 

 teaspoonful of butter into one pint of flour, sift in two tea 

 spoonfuls of baking-powder, mix with three-quarts of a 

 cup of milk and roll out one -fourth of an inch thick. Cut 

 in rounds with a large cutter and into each circle put a 

 tart apple, paved, CDred and quartered. Pinch the dough 

 together and place them, smooth side up oii a buttered 

 plate. Bake or steam from half to three-fourths of an 

 hour. Serve with liquid sauce or sweetened cream. 



Apple Tarts.— Roll thin strips of pie pastry and with a 

 circular cookie cutter, make three times as many circles as 

 are wauted. With a smaller shd,pe cut out the center of 

 two thirds of these and pile them on the remainder so that 

 the tarts will have one thickness in the middle and three 

 on the edge Bake and pile each cavity with rich apple 

 sauce with a teaspoonful of whipped cream upon tliat. 

 A ny stemmed fruit jam or jelly may be used instead of 

 apples. 



Apple Pudding, No. 1.— Pare and shoe six medium 

 tart apples and stew in a little water till soft enough to 

 mash. Into the sauo stir one large tablespoonful of but- 

 ter, three of sugar and the grated yelloiv rind and juice of 

 one lemon. Into two cupfuls of grated bread-crumbs stir 

 two tablespoonfuls of flour and mix with the apples and 

 lastly mix in two well-beaten eggs. Bake forty minutes in 

 a buttered pudding dish and serve with hard sauce. If it 

 is too thick when niixe-l, add a trifle of water. 



Apple Pudding, No. 2.— Peel, core and chip five, six 

 or eight sonr apples and roll stale bread crumbs very fine. 

 In a buttered pudding-dish strew a thin layer of bread- 

 crumbs, then of apple and again of crumbs till the digh is 



