APPLES. 41 



Some prefer to mix the ohoppsd apples with the batter 

 before baking. 



Apple Pudding-, No 9.— Cook in a farina kettle two 

 quarts of rich milk with a pint of yellow flint coarse Indiaa 

 meal till it thickens. Take from the fire, stir in an additional 

 quart of cold milk, two-thirds of a cupful of sugar, two table- 

 spoonfuls of white flour, and lastly, one quart of finely 

 chopped tart apples and twospoonfuls of cinnamon. Pour 

 into a deep pudding dish and bake slowly. Stir often dur- 

 ing the first hour, then bake two hours longer. It is best 

 to cook it in a shallow pan of water. Eat with or without 

 liquid sauce. 



Apple Almond Pudding, Xo lO.— (The Cook). Peel 

 and grate fine, eight or nine tart apples; blanch and pound 

 fine half a pound of sweet almonds; mix the almonds with 

 the grated apples. Add a little nutmeg, lemon-rind, half a 

 teaspoonful of butter and sweeten to taste. When all these 

 ingredients are thoroughly mixsd together, add to them 

 four well beaten eggs. Butter well a deep dish and place 

 the mixture in it. Put in a good oven, bake until quite 

 brown on both top and bottom. As soon as done turn it 

 out on a platter and eat hot with lemon sauce. It may be 

 preferred cold. 



Apple and Tapioca, No ll.~Soak a teacupful of 

 tapioca in four cups of water for three hours, stir into it 

 two large spoonfuls of sugar, and keep it in a warm place. 

 IMll a two quart pudding dish three-fourths full of peeled 

 and quartered apples. Pour over the tapioca, which must 

 have been kept on the back of the stove, and bake in a 

 moderate oven one hour. Serve with any favorite liquid 

 sauce or with sweetened cream. Peel and core the apples 

 and cook them whole, if preferred. 



Apple Manloca Pudding-, No 17. -Mix four table- 

 spoonfuls of manioca with one quart of water, in a farina 

 kettle, beat until it thickens. When it cools stir in two eggs 



