The royal baker and pastry cook

12 or 14 apples, peeled, cored, and sliced ; 1 teaspoon extract nutmeg, IVfe cups sugar. Line edge of deep earthenware dish with the paste ; pack in the apples, add sugar, Vfj cup water, and extract ; wet edge of paste ; lay on cover of paste, press two together, ornament edge, wash with milk, bake in moderate oven ; serve with rich cream. Apple Pudding (English).— Paste, 2 ; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, IVfe cups sugar. Line earthenware pudding-mold with paste, pack in apples, sugar, and extract ; wet edges ; cover, pinch edges together firmly ; place in saucepan full boiling water. Apple Tapioca Pudding,— Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak % pint tapioca in 1 quart lukewarm water 1 hour, add a little salt ; flavor with lemon ; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Blackberry Pudding.— Paste, 2; 1 quart berries. lV<j cups sugar. Proceed as directed for apple pudding. Blackberry Pudding, 2.— Proceed as directed for cottage pudding, adding IVij cups blackberries ; serve with liquid sauce. Batter Pudding (Baked).— Proceed as directed for batter pudding (boiled), baking it in well-buttered pudding-dish 35 minutes ; serve with foaming sauce. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, IVfj cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into weU-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce. Batter Pudding (Boiled). — 1% cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg, 2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in butter cold; add eggs, beaten, and milk ; mix into batter as for muffins ; pour into well-buttered mold ; set in saucepan with boiling water % up sides of mold ; steam one hour, and serve with spice sauce. Boston Baked Plum Pudding. — IMi cups beef suet, freed of skin, chopped very fine, 1^ cups raisins, stoned, IMi cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk. Ml cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter ; pour into weU-buttered clean cake-tin, bake in steady oven 2 hours ; serve with vanilla sauce. Cabinet Pudding. — Mi pound stale sponge cake, VSj cup raisins. Mi can peaches, 4 eggs, IMi pints milk. Butter plain oval mold ; lay in some stale cake, Vb of the raisins, stoned, Vb of peaches ; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread ; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach % up sides of mold, steam it % hour, turn out carefully on dish, and serve with peach sauce. Cottage Pudding. — 1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, IV21 1/2 teaspoons Royal Baking Powder. Beat the eggs and sugar together; add cream, flour with the powder sifted in, and a pinch of salt ; mix into smooth batter as for cup cake ; put into long narrow or oval buttered mold, bake in hot oven 30 minutes ; serve with liquid or foaming sauce.