This pudding is usually made with apples, but almost any other fruit may be used instead of or in combination with them. Peaches, apricots and rhubarb are especially good. Serve hot with cream or with any preferred sauce, or without a sauce.

No. 1.

1/4 cup melted butter 1 pint bread-crumbs 1 pint sliced apples or other fruit Cinnamon or other spices

1/2 cup fruit-juice or water 1/2 cup sugar or molasses Juice and grated rind of a lemon or orange, if desired

Arrange layers of buttered crumbs and thin sliced apples in a pudding dish. Sprinkle each layer of fruit with sugar and a little cinnamon or other spices. Finish with a layer of crumbs and pour fruit-juice or mixed molasses and water over the top.

Cover and bake in a slow oven (250°-350° F.) for thirty-minutes, then remove the cover and bake forty-five minutes longer.

No. 2.

1 cup bread-crumbs

3 1/2 cups chopped apples or other fruit 1/2 cup honey

1 cup water

1 apple, washed, cored and sliced to form rings

Mix the crumbs and chopped apples or other fruit and place in a deep baking-dish. Bring the honey and water to a boil and pour over the fruit and bread mixture. Sprinkle a few dry crumbs on top and lay the apple rings around the edge. Bake in a slow oven (250°-350° F.) as directed for No. 1.