Pan Dowdy (A New England Dish)

This is best made in the fall, of the early sour apples, the skin of which is thin and contains much richness. Quarter and core the apples. Fill a large buttered pudding-dish with them, and cover them with a dough madd like "Baking Powder Biscuit," rolled as thick as for biscuit. (Bread-dough will do.) Butter the edge of the dish lavishly, to prevent the dough from sticking to it. Cut a slit in the middle, and set it in a slow oven. Bake for nearly two hours if the dish is very large. Then take it out, lift off the crust, and mix in a little molasses, brown sugar, and cinnamon, and a lump of butter. Stir up thoroughly from the bottom. Break the crust into large pieces, and put it into the apple. If the apple is very moist, leave the dish uncovered in the oven for awhile, but if sufficiently dry, cover with a plate and leave it to stand several hours before eating it.

Serve cold with cream and sugar, for dessert or tea.

Marlborough Pudding

1 pint Stewed Apple (Strained)

2tablespoonfuls butter. 3 or 4 eggs.

1 pint sugar. 4 soda crackers (pounded). 1 lemon.

Add the butter to the apple while hot. "When cool, add the eggs and sugar (beaten together), then the crackers, and the juice and grated rind of the lemon. (Or omit these and use a little nutmeg and cinnamon. ) Have ready a buttered pudding-dish, thickly strewn with crumbs, so as to adhere to the bottom and sides. Pour in the mixture, and bake about twenty minutes in a hot oven. Serve cold, with sugar sprinkled over the top.

Cherry Pudding

1 pint broken bread or crack-ers. 1/4 quart boiling milk. Butter size of an egg. 1/4 teaspoonful salt.

l 1/2 cupfuls sugar. 3 eggs, beaten light. A little cinnamon. 1 quart stoned cherries.

Soak the bread or crackers in the boiling milk; while hot add the butter, salt and sugar. When cool, stir in thd eggs, cinnamon and cherries. Pour into a buttered pudding-dish, and bake in a quick oven about three quarters of an hour.

Pineapple Pudding

Butter a deep dish, put in alternate layers of broken sponge cake, and thin sliced pineapple, sugared. Have cake on top, moistened slightly with water, and sprinkled with sugar.

Cover with a buttered plate, and bake slowly one and three quarters hours, removing the cover, and browning quickly the last ten minutes. Canned pineapple may be used.

Lemon Pudding

3 cupfuls water (boiling).

1 small potato, grated. 5 tablespoonfuls flour. 1/3 cupful cold water.

l 1/2 cupfuls sugar.

2 lemons.

2 eggs, beaten separately.

Add the potato to the water, and boil fifteen minutes. Then add the flour rubbed smooth, stir well, and boil five minutes longer. Set it off, and dissolve the sugar in it. "When cool add the grated rind and juice of the lemons, and the yolks of the eggs beaten light. Pour into a buttered pudding dish, and bake in a moderate oven till firm.

When cold spread with a "Meringue," and brown delicately. For six persons.