1/4 teaspoon nutmeg Juice and rind 1/2 lemon 1/4 cup water 2 tablespoons butter
Mix the sugar with the spices. Arrange one-half of the crumbs in the bottom of the pan. Place one-half the apples, one-half the sugar and one-half the lemon juice, also one-half the melted butter, over them, then one-fourth of the bread crumbs and the remainder of the apples, the sugar, the lemon and the melted butter. Over all this pour the water. If apples are very juicy, omit all or part of the water. Cover with the remaining fourth of the bread crumbs. Put in a moderate oven, cover, and bake until the apples begin to get tender; then remove the cover.
Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full-cream cheese over each layer of apple. When the dish is full, scatter bread crumbs over the top, and bake thirty to forty-five minutes, placing the dish in a pan of water so that the pudding will not burn.
If preferred, this may be sweetened with molasses mixed with an equal amount of hot water, and poured over the top, a half cup of molasses being sufficient for a quart pudding dishful.
Cheese may be used in place of butter in a similar way in other apple puddings. Apple pie made with a layer of finely shaved cheese over the seasoned apple and baked in the usual way is liked by many who are fond of cheese served with apple pie.