40 FKUITS AND HOW TO USE THEM. 



Apple and Bread Pudding, No. 6. - Dip thin slices 

 of stale bread in cold water and then slightly butter them. 

 Put a layer of bread on the bottom of a buttered pudding 

 dish, then a thick layer cf sliced sour apples, sweetened to 

 taste and seasoned with a sprinkling of oinna-mon. Hhve 

 another lay nr of bread, then one of apples. Turn over a few 

 tablespoonf uls of water, cover with an old plate and bake in 

 a moderate oven two hours. Serve warm with cream and 

 sugar or liquid sauce. A richer pudding may be made 

 with pouring over the pudding, in place of water, a c us- 

 tard made with one egg, half a cup of milk and one table- 

 spoonful of sugar. 



Apple Pudding, No. 7. —Invert an old teacup in a two 

 quart pudding-dish, then fill the dish nearly to the top with 

 sliced tart and juicy apples. For the crust take two cupfuls 

 of flour and from two-thirds to a cupful of cold water, ac- 

 cording to the strength of the flour. Stir with a spoon, 

 add two tablespoonf uls of melted drippings or butter and 

 sift in at the last two full teaspoonfuls of baking-powder. 

 Roll with as little handling as possible to the size of the top 

 of the pudding-dish, cut a cross through the center and 

 pi ess firmly around the edges. Bake half an hour in a hot 

 oven. Cut in sections and invert the crust on dessert plate . 

 Lift out the tea-cup which will be found filled with juice 

 leaving the crust light and dry. Heap on the crust the 

 apples and juice and seree with cream and suofar or any 

 favorite liquid sauce. It is a delicious substitute for apple 

 pie. A variety of th's pudding is made by adding a cup of 

 sugar to the crust. 



Apple Batter Pudding, No 8.— Make a batter of half 

 a pound of flour and a scant pint of milk, with which, 

 stir the beaten yolks of three eggs and a large teaspoouf ul 

 of baking-powder. In a shallow dish filled an inch and a 

 half deep with sliced and seasoned tart apples, pour over 

 the mixed batter and bake from thirty to forty minutes. 

 Pour over the crust the meringue made of the beatnn whii es, 

 and three tablespoonf uls of sugar, and set in the oven to 

 brown lightly. 



