Cottage Pudding

2 heaping cups flour.

3½ level teasp. baking-powder.

½ teaspoonful salt.

1 egg.

¾ cup sugar.

3 tablespoonfuls melted butter.

1 cup milk.

Mix the salt and baking-powder with the flour. Beat the egg, add the sugar, melted butter, and milk, and stir into the flour. Bake in a shallow dish. Serve with lemon, wine, or foamy sauce. .

Dutch Apple Cake

This is used as a pudding (see page 86). It is easily prepared, attractive, and delicious, served with lemon sauce.

Scalloped Apple, Or Apple Sandwich

Mix half a cup of sugar and half a saltspoonful of cinnamon or the grated rind of half a lemon. Melt half a cup of butter, and stir it into one pint of soft bread crumbs; prepare three pints of sliced apples. Butter a pudding-dish, put in a layer of crumbs, then sliced apple, and sprinkle with sugar; then another layer of crumbs, apple, and sugar until the materials are used. Have a thick layer of crumbs on the top. When the apples are not juicy, add half a cup of cold water; and if not tart apples, add the juice of half a lemon. Bake about an hour. Cover at first, to prevent burning. Serve with cream. Ripe berries and other acid fruits may be used instead of apples, and oatmeal or cracked wheat mush in the place of bread crumbs.

Steamed Apple Pudding, Or Dumpling. (Mrs. S. M Bailey.)

Fill a two-quart granite pan two thirds full of sour apples cut into eighths, and add half a cup of water. Butter the edge of the pan and the inside of the cover. Cover with a biscuit crust, made of one pint of flour, three level teasp. of baking-powder, and half a teaspoonful of salt; wet with one scant cup of milk, just stiff enough to roil out. Cover closely and steam one hour, or cook on top of the stove half an hour, with a trivet under the pan to keep the apple from burning. Serve at once with lemon or molasses sauce. Put a large round plate over the pan; invert them, leaving the crust on the plate with the apples at the top. Cut like a pie.

The crust may be shortened, the apples sweetened with molasses, and then baked in the oven; and it is called Pandowdy.

Steamed Carrot Pudding. (Mr. Cole.)

½ pound flour.

½ pound chopped suet.

½ pound currants.

½ pound sugar.

½ pound grated carrot.

½ teaspoonful salt.

Mix in the order given, and steam in a buttered mould three hours. Serve with wine sauce.

Bread And Fruit Pudding

Soak one cup of stale bread crumbs in one pint of hot milk; add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and one saltspoonful of spice. When cool, add three eggs, well beaten. Add two cups of fruit, either chopped apples, raisins, currants, canned peaches, or apricots, - one; or a mixture of two or more varieties. When using canned fruit, drain it from the syrup, and use the latter in making a sauce. Vary the sugar according to the fruit. Turn into a buttered pudding-mould, and steam two hours.

No. 2. - Beat the yolks of three eggs, add one cup and a half of sugar, the grated rind and juice of one lemon, one saltspoonful of salt, one cup each of chopped apples, currants, and grated bread crumbs. Mix well, then add the whites of the eggs, beaten stiff. Boil in a buttered pudding-mould three hours, or bake two hours. Serve with lemon or foamy sauce.

Eve's Pudding

Add half a cup of butter or one cup of chopped suet to the preceding rule.