Apple Pudding, No. 1

Chop a quarter of a pound of beef suet very fine, and stir it through half a pound of flour; add a little salt; when well mixed, make a hole in the middle, break an egg in it, stir it round a little, and add as much cold water as will make a stiff paste; roll it out two or three times; butter a pudding-mould or basin, line it with the crust, fill it with cut apples, seasoned with sugar, cinnamon and a little nutmeg; cover with crust very closely, tie it up in a thick pudding-cloth and boil it in a pot of water an hour and three-quarters. To be eaten with cream Have the water boiling when you put the pudding in.

Apple Pudding, No. 2

Bring to a boil a pint of milk, stir in half a pint of Indian meal, one teacup of molasses, a little salt; pare and core and cut in thin slices six apples, butter a pudding-dish, scatter the apples in it, pour over the milk and other ingredients, stir it together, and bake in a quick oven about three-quarters of an hour. This is a very nice pudding.

Apple Pudding, No. 3

Peel, core and cut in quarters tart juicy apples, and stew them in as little water as possible, press them through a cullender, and to one quart of the stewed apple add sugar to your taste, a salt-spoonful of cinnamon, the same of grated nutmeg, two table-spoonsful of brandy, four eggs beaten light, and a piece of butter the size of an egg melted and stirred in; beat all well together, and bake in crust.