5 large chopped apples.
1 cup raisins.
1 cup sugar.
2 eggs, pinch of salt.
Bake 1 hour. Serve with hard silver sauce.
One pint milk. When scalding hot, stir in 1/2 pint Indian meal and a teaspoon of salt. Take 6 medium sized sweet apples, pare and cut in pieces, and stir in this mixture. Bake 3 hours. Serve with sugar and cream and nutmeg.
Mrs. Clinton Butterfield, Denver, Col.
One cup tapioca soaked 2 hours in 6 cups water. Add 6 chopped apples and 1 cup sugar. Bake four hours slowly. Eat warm or cold, with cream.
For a 2-quart pudding-dish, take 1 cup sago and put into a quart of cold water in a basin. Let heat and cook gradually, adding a pinch of salt, and hot water if it seems too dry. In the meantime, pare and core apples to cover the bottom of the pudding-dish, fill the holes with sugar, and season with nutmeg and cinnamon. Put a cup of water in the dish and bake till partly done; then take the dish out, pour the sago over, re*urn and bake till well done. Serve with sugar and cream.
Mrs. L. M. New, Madison, Wis.
1 cup chopped apples, dried or green. 1 cup chopped suet.
1 cup flour.
2 cups meal.
1 cup sweet milk.
1 cup molasses.
1 teaspoon soda. Pinch of salt.
Stear 3 1/2 or 4 hours. Serve with any liquid sauce.
Take 6 nice apples, peel and slice into a pudding-dish. Make a batter of 3 cups milk, 3 cups flour, 2 beaten eggs; pinch of salt. Pour over the apples, and boil 2 hours.