Pare, core, and slice thin, a dozen or more fine juicy pippins, or bell-flowers, strewing among them some bits of the yellow rind of a large lemon that has been pared very thin, and squeezing over them the juice of the lemon. Or substitute a tea-spoonful of essence of lemon. Cover the bottom of a large deep dish with a thick layer of the sliced apples. Strew it thickly with brown sugar
Then scatter on a few very small bits of the best fresh butter. Next strew over it a thin layer of grated bread-crumbs. Afterwards another thick layer of apple, followed by sugar, butter, and bread-crumbs as before. Continue this till you get the dish full, finishing with a thin layer of crumbs. Put the dish into a moderate oven, and bake the pudding well, ascertaining that the apples are thoroughly done and as soft as marmalade. Send it to table either hot or cold, and eat it with cream-sauce, or with butter, sugar, and nutmeg, stirred to a cream. This pudding is in some places called by the homely names of Brown Betty, or Pan Dowdy. It will require far less baking, if the apples are previously stewed soft, and afterwards mixed with the sugar and lemon. Then put it into the dish, in layers, interpersed (as above) with bits of butter, and layers of grated crumbs. It will be much improved by the addition of a grated nutmeg, mixed with the apples.