APPLES. 89 



full, having crumbs at the top. Over one cupful of good 

 brown sugar and a rounded tablespoonful of butter, pour 

 one cupful of hot water. Season with nutmeg, cinnamon 

 or lemon-peel and pour over the crumbs and apples. Cov- 

 er the pudding-dish, (one holding two quarts), with an in- 

 verted plate, and let the crumbs soak half an hour. Bake 

 forty minutes. This makes a good plain pudding with or 

 without sauce. 



Apple Pudding', No. 3.— Prepare sour apples as in. No. 

 3, and mix with six large tablespoonfuls of grated bread- 

 crumbs, three eggs, yolks and whites beaten together, two- 

 thirds of a cup of sugar, half a cup of Zante currants, the 

 same quantity of seeded raisins, one heaping tablespoonful 

 of butter, three of flour, cinnaiuon or lemon-peel to taste 

 and half a cupful of fruit juice of any kind or of dissolved 

 currant jelly. Stir in three tablespoonfuls of flour or enough 

 for a thin batter and one dessert-spoonful of baking-pow- 

 der. Steam in a mould or boil in a tin bucket three hours. 



Apple and Rice Pudding, No. 4.— (Good Health) 

 Steam one cupful of rice till it is soft, with which line a but- 

 tered pudding dish both on the sides and bottom, leaving 

 a portiop of rice for the top. Fill the space with thinly 

 sliced or chopped tart apples and finish with the remainder 

 of clie rioe Put the dish in a steamer and steam till the 

 apples are found to be tender by running a forK into then. 

 Set it away to cool and invert the dish so that the puddiag 

 will come out entire. Sei-ve with sweetened cream, thiu 

 custard or fruit ^auce, or garnish it with bits of apple 

 jellyand pour cream over the whoL\ 



Apple and Klce Pudding, No. 5.— Boil a cupful of 

 rice in twice as much water for twenty minutes, then spread 

 it on a buttered pudding cloth. In the center of this place 

 two quarts of apples, peeled and cut in eighths, then tie up 

 the ends and corners tight and plunge in a kettle of boiling 

 water. Cook for an hour never allowing the water to 

 Ci^ase boil'ns; and serve with hot sauce. 



