42 PEUITS AND HOW TO USE THEM. 



beaten together and one tablespoonf ul of butter, and sweet- 

 en to taste. In the bottom of a pudding dish place a layer 

 of stewed and sweetened eighths of apples, flavor with 

 lemon, pour over the manioea and bake. 



Sweet Apple Pudding, No 12, -(Dr. Dodds). 



3 quarts new milk. . 



1 quart sweet apple, finely chopped. 



J cup sugar. 



1 pint (nearly), coarse corn meal. 



Single handful white flour. 



Time — three to four hiours, slow oven. 

 Pare, core and slice the sweet apples, and chop them fine, 

 having a full quart in all. Then put into a stone or earthen 

 crock, or a farina-kettle, two quarts of the milk; if newmilk 

 cannot be had, add a cup of cream to the skimmed. Set 

 it on the stove, and bring just to a boil: if heated in a crock, 

 see that the milk does not Boorch in the least. Th=n stir in 

 the corn meal, and beat very thoroughly to remove lumps. 

 The batter, when the mt-al has had time to swell, should be 

 almost too thick to pour, or about the consistency of good 

 corn mush. Let the mixture again come to a boil, and 

 cook, stirring five to seven minutes; then I'emove from the 

 fire, and add the quart of cold milk: this will make the 

 batter thin enough to pour readily. N.j w stir in the apples, 

 sugar and flour, and beat well. If the mixing has been 

 done in a crock, set it directly into the oven ; if in a farina 

 kettle, pour the batter into a deep pudding-dish, and set ii. 

 in the oven within a dripping-pan containing a pint or 

 more of boiling water. Bake slowly, stirring several time^ 

 the first hour; the pudding should cook from three to four 

 hours in all, and be moderately browned on top when 

 done. 



This excellent dessert is served cold or warm (not hot), 

 and without a dressing; though the juices of certain fruits, 

 as raspberries, cherries, etc., make a very good sauce for it. 

 In the mixing, molasses or syrup may be used instead of 



