1790 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



the parings in water for 15 minutes, 

 allowing a pint to each pound of parings. 

 Strain, and add three-fourths of a pound 

 of sugar to each pint of water, as meas- 

 ured at first; add the grated rind of one- 

 fourth lemon to each pint of syrup and 

 return to the kettle and let boil for five- 

 minutes, skim and pour over the cold raw 

 apples. Let stand until cold. Then cover 

 and cook slowly until transparent. If 

 directions are carefully followed the 

 apples will remain unbroken. 



Apple Pudding 



Sift together 1% cups of flour, 2 tea- 

 spoons of sugar, % teaspoon of salt, and 

 1% teaspoons of baking powder. Work 

 into the dry ingredients 3 tablespoons of 

 butter and add % cup of milk. Butter a 

 quart pudding dish and fill two-thirds full 

 of apples cut in quarters; sprinkle with 

 sugar and add two teaspoons of lemon 

 juice and one-half teaspoon of nutmeg or 

 cinnamon. Cover and bake until soft. 

 Roll the dough mixture out lightly, place 

 over the apples and bake for 20 minutes, 

 and serve with hard sauce. 



Hard Sauce 



Cream one-third cup of butter, grad- 

 ually add one cup of powdered sugar and 

 two-thirds teaspoon of vanilla. 



Apple and Brown Bread Pudding 



Mix two-thirds of a cup of chopped suet 

 with two cups of Boston brown bread 

 crumbs; add two cups of apples chopped 

 fine, half a teaspoon of salt a cup oi rai- 

 sins dredged with two tablespoons of 

 flour and half a teaspoon of ginger or 

 mace. Beat one egg, add a cup of milk 

 and stir into the dry ingredients. Steam 

 in a buttered mold for two and one-half 

 hours. Serve with creamy sauce. 



Apple Christmas Pudding 



Pare, core and quarter six tart apples. 

 Add a cup of water, cover and boil 

 quickly for five minutes. Press through 

 a sieve; add a tablespoon of butter and a 

 cup of sugar. Beat three eggs until light; 

 add one pint of milk and a cup of hot 

 boiled rice. Add the apples and bake for 

 half an hour. Lemon or orange rind may 

 be added. Serve cold with cream or 

 lemon sauce. 



Apple Corn-meal Pudding 



Pare, core and slice very thin twelve 

 medium-sized King apples. To 1 quart 

 of sweet milk add 1 quart of corn-meal, 

 1 teaspoon of salt, 4 tablespoons of 

 chopped suet, 1 cup of molasses, 1 tea- 

 spoon of soda dissolved in the molasses, 

 and the sliced apples. Stir well and pour 

 into a well-buttered pudding mold. Steam 

 for four hours and serve hot with any 

 good pudding sauce. 



Apple Custard Pudding 



To one quart of pared and quartered 

 apples add one-half cup of water and 

 stew until soft; remove from the fire and 

 add one-half cup of sugar, two table- 

 spoons of butter and the juice and grated 

 rind of one lemon. Mix two tablespoons of 

 flour with two cups of fine bread crumbs, 

 stir into the apple mixture and add the 

 well-beaten whites of two eggs. Pour into 

 a buttered pudding dish and bake for 45 

 minutes in a moderate oven. Serve with 

 hard sauce. 



Bird's-nest Pudding 



Core and pare eight apples, put into a 

 deep, well-buttered pudding dish, fill the 

 centers with sugar and a little nutmeg, 

 add one pint of water and bake until ten- 

 der, but not soft. To two cups of flour add 

 three teaspoons of baking powder, one 

 teaspoon of salt, one pint of milk and 

 the well-beaten yolks of four eggs; stir 

 thoroughly and fold in the whites of four 

 eggs beaten dry. Pour over the apples 

 and bake for one hour in a moderate 

 oven. Serve hot with any pudding sauce. 



Indian Pudding With Apples 



Scald two quarts of sweet milk, stir 

 in a cup of corn-meal, stir until the mix- 

 ture thickens. Remove from the fire, add 

 one and one-sixth cups of molasses, one 

 teaspoon of salt, one-half teaspoon each 

 of nutmeg and cinnamon and two cups 

 of sweet apples pared, cored and quar- 

 tered. Pour into a deep pudding dish 

 and bake for four hours. When the pud- 

 ding has baked for one and one-half 

 hours, add, without stirring, one pint 

 of cold milk. Serve with cream and 

 sugar or syrup. 



