Baked Apple Pudding

Six apples well stewed, quarter of a pound of butter, half of it stirred into the apple while hot, and sugar to your taste; when cold, add six eggs, well beaten, to the apple. Pound and sift six crackers, butter your dish, and put in a layer of cracker and a layer of your prepared apple, and thus until you have filled your dish; let the cracker be the upper layer, and put the remainder of your butter in small bits upon it. Bake half an hour.

Excellent Baked Apples

Take ten or twelve good-sized, juicy apples, pare and core. Butter a baking-dish, and put in it the apples; fill the cavities with sugar. Take a half teacup of butter and tablespoonful of flour, rub together until smooth; to this put enough boiling water to make it thin enough to cover each apple; grate over them nutmeg; bake in a slow oven one hour or more. Can be eaten with meat or used as a dessert with cream.

Apple Or Peach Pudding

Pare and quarter fine sour apples, and half fill a gallon crock with them; take light bread dough, roll half an inch thick, cut small places for the air to escape, and spread over the apples, as you would an upper crust for pie, cover and set on the back of the stove, and let it cook slowly for a short time, then move it forward, cooking in all about one-half hour. Eat with sugar and cream. Peaches can be used in the same manner.

Pare and core fine juicy apples; then take light bread dough, cut into round pieces half an inch thick, and fold around each apple until well covered; put them into a steamer, let them rise, then set the steamer over a pot of boiling water, and steam. Eat with butter and sugar, or cream. Use peaches in the same way.

Baked Apple Dumplings

Cook apples almost entirely whole, coring or not, as you may prefer; melt butter and sugar in a baking-pan, and, having inclosed them in good paste, bake; baste them constantly.

Apple Batter Pudding

Three eggs, one cof-feeeup of sour milk, one large tablespoonful of butter, three large tablespoonfuls of sugar, one-half teaspoonful of soda, and flour enough to make a batter as stiff as cake. Add quartered apples as desired.

Apple Coddle

Pare and quarter tart apples, and mix them gently with one lemon for every six apples, and cook till a straw will pass through them. Make a sirup of half a pound of white sugar to each pound of apples; put the apples and lemons (sliced) into the sirup, and boil gently until the apples look clear; then take them up carefully, so as not to break them, and add an ounce or more of gelatine to the sirup, and let it boil up. Then lay a slice of lemon on each apple, and strain the sirup over them.

Steamed Dumpling

Pare and quarter ripe, tart apples; place them in a deep dish, adding a little water; make a crust as you would tea biscuit, of sour cream or rich buttermilk, if you have it, if not, any of the nice baking-powder recipes will do; roll about an inch thick; place over the apples, and steam one-half an hour. Serve with sauce made of one-third butter to two-thirds sugar, stirred to a cream. This dumpling may be made of any kind of fruit, fresh or canned.

Apple Pudding

Pare eight or nine juicy apples and core them whole. Put them into a pudding-dish half filled with water, cover closely and set into the oven until tender. Drain off the water, fill each apple with jelly, and season with any spice preferred. Let them stand until cool. Scald one pint of milk, into which stir one-half pound of macaroons pounded fine, a little salt, a tablespoonful of corn starch, three tablespoonfuls of sugar. Boil all together a minute or two, and when cool beat in the whites of three eggs, beaten to a stiff froth. Pour over the apples and bake twenty or thirty minutes. Eat with cream.

Peach Pudding

Set eight or ten peaches into a pudding-dish, half fill with cold water, cover closely and bake until almost done. Drain off the water and set to cool. When cold pour over them a batter made of one quart of milk, five eggs, well beaten, eight tablespoonfuls of flour, one-half tea-spoonful salt, butter the size of a walnut, melted; two tablespoonfuls sugar (if preferred sweetened), and one and a half teaspoonfuls of baking-powder. To be eaten with sauce.