Baked Apple Pudding

Make a paste as directed for plain pie-crust, and line a dish with it, and fill the dish with sliced apples. To a dish holding three quarts, allow one cup of sugar, one half of molasses, one of water, one nutmeg, and half a teaspoon of cinnamon; cover this with the paste, and bake slowly three hours. Serve with sugar and cream, or with cold sauce.

Boiled Apple Pudding

Pare, boil, and mash six good-sized mealy potatoes, and turn on them half a pint of boiling milk, then stir in a teaspoonful of salt and a tablespoonful of butter; set in a cool place, and stir until about blood warm; then stir in flour enough to roll, and roll about an inch thick Have a two-quart basinful of apples, which are pared, cored, and quartered; spread these on the paste and grate a little nutmeg over them; then roll up the paste, and boil as directed for berry pudding, and serve with either maple sirup, wine, or vinegar sauce. This can be steamed, allowing four hours for it to cook.

Pan Dowdy

Pare and slice tart apples enough to fill, about two inches deep, a flat earthen or tin pan. To three quarts of apple add one cup of sugar, one grated nutmeg, one cup of cold water, and butter the size of a walnut. Cover this with plain pie-crust (have the crust about an inch thick), and bake slowly two hours and a half; then cover and set where it will keep hot one hour. Serve with sugar and cream. When done the apple will look red. Do not break the crust into the apple after baking, as by this means you spoil the pastry. If you wish to have it richer, cover with puff paste.

Apple Dowdy

Pare and quarter about one dozen good tart apples, put them in a kettle with one cup of molasses, a small piece of butter, and one pint of hot water. Set this on the fire, and let it come to a boil, and while it is heating make a paste with one pint of flour, one teaspoon of cream tartar, one half of saleratus, and a little milk; roll this large enough to fit into the kettle, and when the mixture begins to boil, put the paste in, cover tight, and boil gently twenty minutes. To be eaten without sauce. This is very nice when the apples are tart and it is made well

Apple Charlotte

Butter a brown earthen dish, and place around the sides slices of bread which have been cut about an inch thick, soaked in cold water, and buttered; fill the dish with sliced apples, and grate over them one nutmeg; strew on one cup of sugar, and then pour on one cup of water; this will carry the sugar through the apple. Cover the apple with slices of soaked and buttered bread then cover the whole with a large plate, and bake in a very moderate oven four hours Remove from the oven half an hour before time to dish, and set where it will be cooling. When ready to dish, loosen gently round the edges with a knife, lay the dish in which you intend serving it on the one in which it was baked, turn the dishes over, and lift the pudding-dish off. This is a very handsome dish. Serve with sugar and cream or plain.

Apple And Sago Pudding

Wash half a cup of sago, and set on the fire with three pints of cold water; simmer two hours; then stir in one cup of white sugar, one teaspoonful of salt, and one of the extract of lemon. Have ready a deep pudding-dish, in which, after it has been well buttered, put as many pared and cored apples as will stand in the dish; turn over them the sago, and bake one hour in a moderate oven. Serve with sugar and cream.

Tapioca And Apple Pudding

Prepare the tapioca as directed for sago. Pare and quarter ten tart apples, and when the tapioca is cooked stir them into it, turn them into a buttered pudding-dish, and bake one hour and a quarter. Remove the pudding from the oven half an hour before it is served, or it will be thin. Serve with sugar and cream.