Farm and home cook book and housekeeper's assistant

HEN fruit is plentiful puddings appear often as dessert on well supplied farm tables, and at all seasons puddings, when well made and not too rich, afford wholesome and favorite variety to the daily bill of fare. Every cook will surely be able to find among the following extensive collection of recipes something to suit her culinary resources and the family taste. The same recipes can frequently be used by substituting some other fruit, or varying the flavor. There are tricks in all trades, and a clever cook can manage to make occasional changes to suit herself, without impairing the result. Apple Pudding To 1 cup cream add 1 beaten egg, 2 teasp baking powder, and a little salt sifted with flour enough to make a thick batter. Lastly stir in about ^^ doz large apples chopped fine. Bake in moderate oven. The hardest winter apples can be used as long as they are chopped fine enough and the pudding is baked slowly. Sour cream and 1 teasp soda can be used if preferred, in that case omitting baking powder. Serve with a sweet sauce. — [Mrs. I. M. C, Wash. Crab Apple Pudding Core the apples and stew until soft in a syrup made of sugar and water. Do not have more syrup than the apples will take up, but be careful not to let the latter burn. When they are done, put them in a buttered pudding dish, and if they are not quite sweet enough, add sugar to taste. Make a soft batter of 1 pt flour, 2 teasp baking powder, and milk. Turn this over the apples, cover the dish, and steam about l^/^ hours. Serve with cream. Another good way is to cover the apples with a thick custard made of milk, egg yolks, cornstarch and sugar, using the whites to make a meringue for the top. — [N. P., N. H. Dutch Apple Pudding Make a stiff batter of 2 cups flour sifted with 2 teasp baking powder, i/4 cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar, and a little salt. Pour in a shallow, buttered pudding dish, cut apples in small pieces and press into top of batter, sprinkle over with sugar and cinnamon, and bake about 30 minutes. Serve with cream and sugar. — [Mrs. E. E. S., Pa. Apple Slump Pare, quarter and core about ^^ doz tart apples, and place them in a shallow buttered granite pudding dish. Pour over them 1 scant cup water, add the grated rind and juice of 1 lemon, 1 cup sugar, and butter the size of a small egg. Place in a hot oven and then make a rich cream biscuit crust. Cut in small rounds with a tin box about size of a 50-cent piece, or if you have no such cutter handy, pinch off little pieces of the dough, flatten with the hands, and lay these little biscuits over the apples, closely together, but not overlapping. Cover the pudding dish, and when the pudding is nearly done, remove the cover to brown the biscuits. Serve hot with cream or any preferred sauce. — [Mrs. K. C, Mo. Baked Apple Roll Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking powder, 2 tablesp butter, and 1 pt milk. Roll out about i/4 inch thick, and spread with chopped apples. Roll up and pinch the ends together to prevent the juice from running out. Place in a baking pan with V2 cup butter, 2 cups sugar and 3 cups water. Bake about 1 V2 hours. This will make its own sauce. —[Mrs. D. H. H., Ida. Boiled Apple Roll