(MARIETTA McPHERSON)

6 apples. 1/2 pound of almonds. 1 cup of water. 1/2 cup of butter. 1/2 cup of sugar. 1/4 cup of sherry. 1 1/2 cups of macaroon crumbs. Salt to taste.

Pare and core the apples, then cut them into eighths. Cook the apples until tender, but not broken, in the sugar and water, heated to the boiling point. Shell, blanch, and shred the almonds. Melt the butter and stir into it the macaroon crumbs. Butter a baking dish and in it dispose the crumbs, apples, and almonds, in alternate layers. Pour over the remaining syrup and the sherry, and bake in a slow oven three hours. Peaches may be substituted for the apples. The pudding when baked should be of a rich, dark-red color.