APPLES. 4S 



sugar; but the pudding is less delicate to the taste. And 

 •when sweet apples are not to be had, those of a mild but 

 rich sub-aeid ilavor can be substituted. 



Grated Apple Pudding, No. 13.— (Dr. Dodds). 



2 cups sour cream — or part sour milk. 



3 cups grated (or scraped) apples, rather tart. 



2 cups sifted white flour. 



1 tablespoonful fine corn meal. 



3 tablespoonfuls sugar. 



1 teaspoonful soda, dissolved in boiling water. 



3 eggs, yolks and whites separate. 



Time — 40 to 50 minutes, slow oven. 

 Beat the yolks, whip the sugar into them, add the cream, 

 apples, meal and flour, and stir well; then add the whites 

 cut to a stiff froth, and also the dissolved soda, and beat 

 thoroughly. Pour into a shallow pan, well oiled, and place 

 immediately in a very moderate oven; or a better way is to 

 set the dish in a dripping-pan containing boiling water. 

 Bake from forty to fifty minutes. The pudding should not 

 be more than an inch and a half or two inches thick when 

 done; and it should be delicately browned, top and bot- 

 tom. 



Apple Pudding, No. 14:. — Peel, core and stew whole 

 in a very little water enough apples of a iiniform size to fill 

 the bottom of a flat pudding-d'sh, tart apples are best. 

 Enough sugar should be sprinkled over them just before 

 they are tender to season, perhaps two or three t;" blespoon- 

 fuls. Take them out of the stew-pan without breaking 

 them and arrange them in the pudding-dish. Make a 

 custard of a pint of milk and the yolKs of three egg-i by 

 heating the milk and very gradually pouring on the yolks, 

 a spoonful at a time, to prevent thw curdling of the eggs. 

 A heaping tablespoonful of sugar should be beaten with 

 every yolk. Fill the coreapertures with jam, jelly, marma- 

 lade or preserves of any kind, or with stoned and chopped 

 raisins, or dates; pour over the whole the custard and bake 

 till it is set, about a quar'er of an hour. Cover the top 



