Baked Apple Pudding

Six apples well stewed, quarter of a pound of butter - half of it stirred into the apple while hot - and sugar to your taste; when cold add six eggs, well beaten, to the apple. Pound and sift six crackers, butter your dish, and put in a layer of crackers and a layer of your prepared apple, and thus until you have filled your dish. Let the cracker be the upper layer, and put the remainder of your butter in small bits upon it. Bake half an hour.

Excellent Baked Apples

Take ten or twelve good-sized juicy apples, pare and core; butter a baking-dish, and put in it the apples; fill the cavities with sugar; take a half teacup of butter and tablespoonful of flour, rub together until smooth; to this put enough boiling water to make it thin enough to cover each apple; grate over them nutmeg; bake in a slow oven one hour or more; can be eaten with meat, or used as a dessert with cream.

Apple Batter Pudding

Three eggs, one coffeecupful of sour milk, one large tablespoonful of butter, three large tablespoonfuls of sugar, one-half teaspoonful of soda, and flour enough to make a batter as stiff as cake. Add quartered apples as desired.

Apple Coddle

Pare and quarter tart apples, and mix them gently with one lemon for every six apples, and cook until a straw will pass through them. Make a syrup of half a pound of white sugar to each pound of apples; put the apples and lemons, sliced, into the syrup, and boil gently until the apples look clear, then take them up carefully, so as not to break them, and add an ounce or more of gelatine to the syrup, and let it boil up. Then lay a slice of lemon on each apple, and strain the sugar over them.

Apple Or Peach Pudding

Pare and quarter fine sour apples, and half fill a gallon crock with them; take light bread dough, roll half an inch thick, cut small places for the air to escape, and spread over the apples as you would an upper crust for pie; cover and set on the back of the stove, and let it cook slowly for a short time, then move it forward, cooking in all about one-half hour. Eat with sugar and cream. Peaches can be used in the same manner.

Apple Pudding

Pare eight or nine juicy apples and core them whole. Put them into a pudding-dish half filled with water, cover closely and set into the oven until tender. Drain off the water, fill each apple with jelly, and season with any spice preferred. Let them stand until cool. Scald one pint of milk, into which stir one-half pound of macaroons pounded fine, a little salt, a tablespoonful of corn-starch, three table-spoonfuls of sugar. Boil all together a minute or two, and when cool beat in the whites of three eggs beaten to a stiff froth. Pour over the apples and bake twenty or thirty minutes. Eat with cream.

Almond Pudding

Turn boiling water on to three-fourths of a pound of sweet almonds; let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar, mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits; add almonds, stir all together, and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven.