Wildwood Pudding

6 apples

1 cup (4 ozs.) chopped nut meats 1 1/4 cups (10 ozs.) sugar, brown or white

2 tablespoons lemon juice 2 eggs, beaten

1 cup (4 ozs.) flour or Graham flour 1 teaspoon baking powder 1 tablespoon (1/2 oz.) butter 1/2 cup (1 gill) orange juice 1/2 cup (1 gill) honey

1 cup (1/2 pt.) boiling water

Core, peel, and slice apples into buttered pudding dish. Over them sprinkle one half of the nuts, three fourths cupful of the sugar, and half of lemon juice. Beat butter with remainder of sugar, add one egg, orange juice, and flour sifted with baking powder. Pour this batter over apples and bake in moderate oven thirty-five minutes or until brown. Serve with sauce made as follows:

Into small saucepan put honey, remainder of nuts, lemon juice, and egg; add boiling water and bring to boiling point, stirring constantly.

Apple Sauce

1 cup (1/2 pt.) apples, chopped 4 tablespoons (2 ozs.) sugar or honey

1 cup (1/2 pt.) water

1 tablespoon lemon juice

1/4 teaspoon powdered nutmeg

Cook apples in water until soft, add sugar and flavorings, and cook until sugar is dissolved; rub through a sieve and use.

If liked, one tablespoon potato flour, or cornstarch, or arrowroot may be added to above mixture.

Another Method. Cook one cup brown sugar and one cup water until it is a sirup, then add ten chopped apples and one tablespoon lemon juice, and cook until apples are soft.

Bread Sauce

2 cups (1 pt.) milk

1/2 cup (2 ozs.) bread crumbs

1 onion

4 cloves

1 teaspoon salt

1/2 teaspoon pepper 1/4 teaspoon paprika

2 tablespoons (1 oz.) butter substitute

Put milk into double boiler, add bread crumbs, and cook forty minutes; add onion stuck with cloves, seasonings, and butter substitute, and cook until onion is tender; then remove onion and rub sauce through a sieve. Reheat and serve hot with roast fowl or roast game.

Brown Sauce

4 tablespoons (2 ozs.) butter substitute 1 tomato, sliced 1 carrot, sliced 1 onion, sliced

4 tablespoons (1 oz.) flour or cornstarch 1 cup (1/2 pt.) brown stock or water Salt and pepper

Melt butter substitute, add tomato, carrot and onion, and fry until well browned, then stir in flour and cook until well browned also; add salt and pepper to taste and stock or water, and stir and cook eight minutes; rub through a sieve, and it is ready for use.

Caper Sauce

2 tablespoons (1 oz.) butter substitute 2 tablespoons (1/2 oz.) flour 2 tablespoons (1/2 oz.) barley flour

1 cup (1/2 pt.) boiling water 3 tablespoons chopped capers 1 tablespoon vinegar 1/2 teaspoon salt

Blend butter substitute and flours in saucepan until smooth, stir in water, and when boiling, add capers, vinegar, and salt, cook eight minutes, and use.

Jellied Cranberries

Take four cups cranberries, two cups sugar, and one cup water. Wash cranberries, removing any that are imperfect. Put them into a porcelain-lined pan, sprinkle sugar over them, and pour water gently over. Cook slowly, and when they reach boiling point, cover few moments, then uncover and cook gently until tender. Pour into a wet mold.