Apple Pudding (Boiled)

Suet or butter crust, apples, sugar to taste, a little minced lemon peel, 2 tablespoonfuls lemon juice.

Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Pill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and plunge into boiling water. Allow to boil 2 hours. Remove from basin and send to table quickly.

Apple Pudding (Baked)

Ten apples, 4 oz. brown sugar, 3 oz. butter, 4 eggs, 2 1/2 breakfast cups of bread-crumbs.

Pare and cut into quarters the apples, removing the cores. Boil them to a pulp. Well whisk the eggs and put them and the butter into the apple pulp. Stir the mixture for 5 minutes. Grease a pie dish and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for 3/4 of an hour. The top layer must be of bread-crumbs.