Neapolitan Custard Pudding

Cut two sponge cakes into slices and spread a little jam over each slice. Place them in a buttered pie dish, sprinkle over them six or seven powdered biscuits, a little bitter almond flavor and pour over the whole a custard made as follows:


Sweeten one-half pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. Let the custard nearly boil, then stir into it a tablespoonful of flour mixed smoothly with a little cold water. Add two ounces of fresh butter and stir the mixture over the fire until it thickens. When almost cold add the well-beaten yolks of three eggs, put the pudding into a moderate oven and bake until it stiffens. Whip the whites of the eggs to a firm froth, spread this on the top of the pudding and sift a tablespoonful of powdered white sugar over the surface. Put the pudding in the oven again eight or ten minutes before it is served, that the eggs may stiffen a little.

Harriet Tibbitts.

Indian Puddings

Baked Indian Suet Pudding

Scald three cupfuls of milk and pour over five tablespoonfuls of corn-meal. Add one cupful of molasses, one-half cupful of chopped suet, one-half of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter a pudding dish, pour in a cupful of cold milk, then the mixture and bake well for two hours. Mrs. Hattie Long.

Boiled Indian Pudding

Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. To be eaten with maple syrup. F. O. Ray.

East India Pudding

Soak for one hour a cupful of bread-crumbs in a cupful of milk; stir into it three eggs well beaten, three tablespoonfuls of butter and three tablespoonfuls of flour into which has been sifted one teaspoonful of baking-powder. Have ready one-half cupful of minced figs and the same quantity of seeded raisins. Dredge the fruit with flour and stir it into the pudding, pour into a large pudding mold with a tight-fitting top, leaving room for the pudding to swell. Steam for three hours and serve with sauce. Mrs. Dr. Buckley.

Indian Fruit Pudding

Make a batter of one pint of hot milk and corn-meal to make it stiff. Add one-half cupful of molasses, one teaspoonful of salt, one teaspoonful of dissolved soda and one cupful of currants. Tie the pudding in a wet cloth leaving room for it to swell, put it in boiling water and boil three hours. To be eaten with maple syrup. Miss R. Cayton.

Apple Puddings

Apple Pudding

Peel, core and slice enough apples to fill a baking dish. Butter the dish thickly, and put in the apples in layers, alternating them with stale cake-crumbs, and a little melted butter, using two tablespoonfuls of the latter to one pint of apples. Let the last layer be a thick one of cakecrumbs. Set the dish in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more sugar if apples are tart), take one cupful of milk and pour over the apples. Bake to a rich golden color and serve with cream. Ivy Dellbridge.

Apple, Orange Or Jam Roly-Poly

Make a rich dough as for biscuit. Roll out one-half inch thick and spread thick with sliced oranges, or thin slices of tart apples or damson jam, or any fruit jam desired. Roll it as you would a sheet of music, then lay it in long tin pan with the lapped side of the dough on top and bake one-half hour.

If it is preferred boiled, tie it in a cloth that has been well dredged with flour and boil for two hours. A hard sauce to use on it is made by beating one-half cupful of butter with a cupful of fine sugar and adding the whites of two eggs, one at a time and still beating till very light. Then add slowly the flavoring - a teaspoonful of vanilla or lemon. Put into a deep dish; sprinkle with grated nutmeg and let it harden.

Mrs. Ben Forest.

New Year's Baked Apple Pudding

Mince eight peeled and cored apples, put them in a saucepan with a little water and when partly cooked add one-quarter of a pound of cleaned currants, the same of stoned raisins, the same of shredded citron and the same weight of peeled almonds, cut small, also four ounces of brown sugar, a little cinnamon and allspice; cook until it forms a perfect marmalade. Make a paste with one-quarter of a pound of chopped beef suet, one-half pound of flour, a little salt and cold water; roll it out quite thin on a floured table. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl, cover the bottom with a round flat of the paste to fit, on this pour a thick layer of the marmalade, then another flat of the paste, and repeat till there are three layers of fruit and four of paste, finishing with the latter. Place the bowl in a slack oven and let bake slowly three hours. When cooked and partly cold invert on a round dish, strew plentifully with sugar and put it back into the oven to heat thoroughly and glaze. Serve hot. C. A. H.

Delicious Apple Dumpl1ngs

Chop one pound of suet very fine. Add a little salt and flour enough to make a dough, when wet up with cold water. Knead this as little as possible - only enough to roll out and cut. Pare; core and quarter tart apples. Cover each apple with dough, pressing it together so it will not burst open and wrap white cloth about it, first wetting the cloth in hot water. Pin each dumpling tightly up and drop it into boiling water. Do not let them cease boiling until done. An hour's time is ample. Make a sweet sauce for them or eat butter and sugar upon them.

Mrs. Lydia Floyd.

Apple Slump

Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick top crust and bake in a slow oven for about one hour; when baked remove the top crust, add sweetening, seasoning, and butter one-half the size of an egg; then remove part of the apple. Place the top crust in an inverted position upon what remains, and the apple that has been taken out on top of that. Should be eaten hot. W. T. M.

Boiled Apple Dumplings Like Grandmother Makes

To prepare a crust take one pint of flour, one tablespoonful of lard, one-half teaspoonful of soda dissolved in hot water, one teaspoonful of cream of tartar and one-half teaspoonful of salt, sifted through the flour. Use sweet milk or water and mix the dough a little stiffer than for biscuits; roll out a little thicker than pie crust, cut into squares and put in the center of each a nice, sour apple, pared and cored; fill the hole left by the core with sugar, a bit of butter and a little crab-apple jelly; bring the corners of the dough together, pinching them well to make a firm ball; tie in loose cloths, which have been dipped in hot water and floured on the inside. Boil steadily in plenty of water one hour. Some prefer these steamed or baked. Serve hot with sweetened cream or butter and sugar.

Marion Lovewell.

Old-Fashioned Apple John

One pint of flour, two teaspoonfuls of baking-powder, two tablespoonfuls of butter, one cupful of milk, one quart of ripe tart apples cut in eighths. Sift flour and baking-powder together. Rub in the butter and mix to the consistency of biscuit dough. Roll out. Have the apples ready, peeled and cut; put them in a deep pie plate and put the crust on top and bake. When done, reverse and cover with sugar and bits of butter. Serve with cream and sugar. Grandma Locke.