46 FKDITS AND HOW TO USE THEM. 



sweet milk and a pint and a half of flour -with three tea- 

 spoonfuls of baking-powder. Mix in a scant pint of peeled, 

 cored, and chopped apples and fry in hot fat, or, slice the 

 apples thin and drop the slices into the batter. 



Apple Graham Pudding,— Mix together three cup- 

 fuls of sifted Graham flour and one and one-half quarts 

 of sweet milk; stir in the beaten yolks of three eggs, 

 one quart finely chopped apples and then the stiff beaten 

 whites. Beat well together, pour into a buttered pudding 

 dish and bake slowly an hour and a half. 



Apple Bread.— (£)r. Holbrook.) Weigh one pound oi 

 fresh, juicy apples, peel, core and stew them to a pulp in a 

 porcelain kettle. Mix the pulp witli two pounds of the best 

 flour; put in the same quantify of yeast as would be used 

 in common bread and as much water as will make a fine, 

 smooth dough. Put into an iron pan and place in a warm 

 place to rise and let it remain twelve houra at least Form 

 into rather long shaped loaves and bake in a quick oven. 



Apple Pone. — Pare and chop a quart of sweet apples. 

 Scald a quart of corn maal with a pint of boiling water, add 

 new milk enough to make a stiff batter, then stir in the 

 apples. Bake slowly in a close vessel three hours, or boil 

 the same length of time, in a pudding bag, or steam in a 

 mould. 



Apple Brown Bread,— Into stewed and strained ap 

 pie sauce, sweetened a little if the apples are sour, work 

 with the bauds equal parts of corn and rye meal tiU the 

 mass is of a moderate consistency. Thin with water if the 

 apples are not juicy, and bake. 



Apples Au Burre.— Peel and remove the cores from 

 gome fine flavored apples. Cut slices of bread the size of 

 the diameter of the apple and lay them on the bottom of a 

 well-buttered dish; on each slice place an apple; fill the 

 aperture with brown sugar and a small bit of butter. Set 



