Remove the greater part of the crumbs, leaving a layer of them in the stewpan, about as thick as a finger, and strew some sugar over it. Having prepared some apple sauce by boiling apples with sugar and cinnamon✪ Apple Pudding No. 2, and then mashing them up, put a layer of this on the crumbs. Then again a layer of fried crumbs, and sugar strewn on the top, and another layer of apple sauce. Continue these alternate layers till all is finished, leaving a layer of crumbs on the top. On this put a few very small bits of butter, and strew sugar. The best plan of finishing it off is to put a lid on the stewpan, with some charcoal on the top ; and, by keeping it on the fire, bake it of a bright brown colour. But it can be put into the oven and baked there. Turn it out, and serve hot. 378 BAKED APPLE PUDDING Baked Apple Pudding. Ingredients : — i lb. of flour, i heaped-up tea- spoonful of Yeatman's yeast powder, \ lb. of good dripping, lard, or butter, i lb. of moist sugar, I J lbs. of apples, some lemon-peel✪ Baked Apple Pudding, and \ lb. of currants. Mix the yeast powder well into the dry flour, rub the dripping in the flour until it is thoroughly well mixed, two-thirds of a breakfast-cup of water to make into a dough ; knead it and roll out. Have ready a basin well buttered, and as much sugar laid on as the butter will hold ; line this basin with the paste, put in a handful oi apples chopped fine, a few currants, some lemon-peel, a little cinnamon, nutmeg, some sugar, a teaspoonful of water, and a layer of dough rolled out thin ; then some more apples, and other ingredients. Continue the same alternately until the basin is full : then fold the dough over the top so as to completely cover it. Bake in a slow oven for one hour and a half. Turn it out on a flat dish, when it should look brown and glazed. This is a very economical pud- ding, and very nice for winter use. Rice Croquettes. Half a cup of rice ; 1 pint of milk ; 2 tablespoonsful of sugar ; 3 eggs ; A little grated lemon-peel ; RICE CAKES. 2>79 I tablespoonful of melted butter ; I saltspoonful of salt✪ Rice Croquettes. Soak the rice for three hours in warm water enough to cover it. Drain almost dry and pour in the milk. Simmer in a milk saucepan until the rice is very tender. Add the sugar, butter, and salt, and simmer ten minutes. Whisk the eggs to a froth, and add cautiously, taking the saucepan from the fire while you whip them into the mixture. Return to the range or stove, and stir while they thicken, not allowing them to boil. Remove the saucepan, and add the grated lemon-peel ; then turn out upon a well-buttered dish to cool. When cold and stiff, flour your hands, and roll into oval or pear-shaped balls ; dip in beaten Ggg, then in fine rusk-crumbs, and fry in lard, dress in a mound and serve with a garnish of angelica. Rice Cakes.

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Remove the greater part of the crumbs, leaving a layer of them in the stewpan, about as thick as a finger, and strew some sugar over it. Having prepared some apple sauce by boiling apples with sugar and cinnamon, and then mashing them up, put a layer of this on the crumbs. Then again a layer of fried crumbs, and sugar strewn on the top, and another layer of apple sauce. Continue these alternate layers till all is finished, leaving a layer of crumbs on the top. On this put a few very small bits of butter, and strew sugar. The best plan of finishing it off is to put a lid on the stewpan, with some charcoal on the top ; and, by keeping it on the fire, bake it of a bright brown colour. But it can be put into the oven and baked there. Turn it out, and serve hot. 378 BAKED APPLE PUDDING Baked Apple Pudding. Ingredients : — i lb. of flour, i heaped-up tea- spoonful of Yeatman's yeast powder, \ lb. of good dripping, lard, or butter, i lb. of moist sugar, I J lbs. of apples, some lemon-peel, and \ lb. of currants. Mix the yeast powder well into the dry flour, rub the dripping in the flour until it is thoroughly well mixed, two-thirds of a breakfast-cup of water to make into a dough ; knead it and roll out. Have ready a basin well buttered, and as much sugar laid on as the butter will hold ; line this basin with the paste, put in a handful oi apples chopped fine, a few currants, some lemon-peel, a little cinnamon, nutmeg, some sugar, a teaspoonful of water, and a layer of dough rolled out thin ; then some more apples, and other ingredients. Continue the same alternately until the basin is full : then fold the dough over the top so as to completely cover it. Bake in a slow oven for one hour and a half. Turn it out on a flat dish, when it should look brown and glazed. This is a very economical pud- ding, and very nice for winter use. Rice Croquettes. Half a cup of rice ; 1 pint of milk ; 2 tablespoonsful of sugar ; 3 eggs ; A little grated lemon-peel ; RICE CAKES. 2>79 I tablespoonful of melted butter ; I saltspoonful of salt. Soak the rice for three hours in warm water enough to cover it. Drain almost dry and pour in the milk. Simmer in a milk saucepan until the rice is very tender. Add the sugar, butter, and salt, and simmer ten minutes. Whisk the eggs to a froth, and add cautiously, taking the saucepan from the fire while you whip them into the mixture. Return to the range or stove, and stir while they thicken, not allowing them to boil. Remove the saucepan, and add the grated lemon-peel ; then turn out upon a well-buttered dish to cool. When cold and stiff, flour your hands, and roll into oval or pear-shaped balls ; dip in beaten Ggg, then in fine rusk-crumbs, and fry in lard, dress in a mound and serve with a garnish of angelica. Rice Cakes.

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