Apple Roly-Poly

One pint of flour.

One tea-spoonful of baking-powder.

One tea-spoonful of salt.

Milk.

One table-spoonful of lard or butter.

One tea-cupful of sugar.

Two tea-spoonfuls of cinnamon.

Apples.

Sift the flour, baking-powder and salt well together, rub the lard into them, and when all is thoroughly mixed, add sufficient sweet milk to make a soft dough. Turn the dough out upon the moulding-board, mould it smooth, sifting flour under it to prevent its sticking, to the board, and roll it into a sheet a-quarter of an inch thick. Spread this thickly with sliced apples, and sift over them the sugar and cinnamon. Roll the dough up the same as jelly cake, press the overlapping parts of dough well to the body of the pudding and also press the ends well to prevent the escape of the juices. Place the pudding on a plate, set the plate in a steamer over a kettle of hot water, and steam an hour and a-half. Serve with wine sauce, No. 1.

Baked Apple Pudding

The dough for this is made the same as the preceding. Slice enough apples to nearly fill the pudding-dish, seasoning them with sugar and cinnamon. After the dough is smoothed on the board roll it just the size of the top of the dish, lay it on top of the apples, and bake one hour. Serve with cream sauce, or with wine sauce, No. 2.

bird's-nest pudding.

This dessert is to be eaten hot. To make enough for seven persons take

Six medium-sized apples.

One cupful of sugar.

One-half cupful of milk.

One-half cupful of water.

Flour.

One tea-spoonful of baking-powder.

One tea-spoonful of cinnamon.

One egg.

One table-spoonful of butter.

Peel and core the apples, and cup them into eighths. Place them in a pudding-dish with half the sugar, the cinnamon and the water, and bake them until nearly done generally about twenty minutes. While the apples are cooking, rub the butter and the rest of the sugar together, add the beaten egg, stir well, and add the milk. Sift the baking-powder and half a tea-cupful of flour together, and add them to the mixture, stirring in more flour until a rather thick batter is formed. When the apples are tender, but not quite done, remove the dish from the oven, stir the apples well, carefully turn the batter over the top of them, return the dish to the oven, and bake twenty minutes. Serve with cream sauce.

Chocolate Pudding

One quart of milk.

Ten table-spoonfuls of grated bread.

Four table-spoonfuls of grated chocolate.

One cupful of sugar.

One tea-spoonful of butter.

One-half tea-spoonful of salt.

Four eggs.

Heat the milk, and when it is boiling, stir in the bread, sugar, chocolate, salt and butter. Boil three minutes, remove from the fire, and turn the pudding into a pudding dish. Reserve the whites of two of the eggs, beat the other two whites and the four yolks well together, and add them to the pudding, stirring them in well; then bake half an hour. Beat the two whites stiff, add a table-spoonful of sugar, spread the egg on top of the pudding, and brown delicately in the oven. This is eaten cold without sauce.