Apple Dowdy

Butter a baking-dish and line the bottom and sides with buttered slices of bread. Fill the dish with pared, cored and sliced apples; grate over a little nutmeg or cinnamon. Mix a half cup of water with a half cup of molasses, and pour over the apples. Then sprinkle over a half cup of brown sugar and cover the top with buttered bread, butter-side up. Cover the top of the baking-dish and bake in a moderate oven one hour. When done, loosen the edge with a knife and turn it out into a large dish. Serve hot with sugar and cream.

Apple Slump

1 tablespoonful dairy or nut butter

1/2 pint milk

3 cups flour

4 teaspoonfuls bakingpowder

6 large tart apples

Pare, core and quarter the apples. Put them in a saucepan with a pint of water. Add the baking-powder to the flour, sift, and rub in the butter, then gradually add the milk. This must be as thick as biscuit dough. Roll it out, cut it into biscuits, stand them over the top of the hot apples, cover the saucepan, and simmer for fifteen minutes. When done, lift the dumplings to the edge of a dish and turn the apples into the centre. Serve with milk.

Brown Betty

6 large tart apples

1 quart stale bread, cut into blocks

1/2 cup molasses

1/2 cup brown sugar

1/2 cup water

Pare, core and slice the apples. Put a layer of bread in the bottom of a baking-dish, then a layer of apples, and so continue until the ingredients are used, having the last layer bread. Mix the water and the molasses, pour over the apples and bread, sprinkle over the sugar, and bake in a moderate oven one hour. Serve hot.