Farm and home cook book and housekeeper's assistant

Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and 1 teasp soda, mixed with sour milk enough to make a dough that will roll. Roll about i/4 inch thick, cover well with finely sliced apples, sprinkle with sugar and a little nutmeg or cinnamon, and roll up, carefully pinching the ends together to prevent the escape of juice. Put this roll in a well floured bag, and boil out one hour. The water must be boiling when the pudding is put in, and must continue to boil without interruption until the pudding is done. Any other fruit may be substituted for apples. Serve with any preferred sauce. — [Mrs. R. T. B., N. C. Baked Brown Betty Grate some dry bread quite fine and pare and core apples and chop fine. Butter a baking dish, put in a layer of bread crumbs, then a layer of apples, sprinkle with sugar, and a little nutmeg or cinnamon, dot with bits of butter, and alternate THE CUTHBERT RED RASPBERRY. ORANGE AND LEMON PUDDINGS 113 in this way until the dish is filled. If the apples are not very juicy moisten with a little water. Bake until the apples are done and the pudding is brown on top. The top layer should be of bread crumbs, sprinkled with sugar and dotted with butter. Serve warm with cream. — [Mrs. G. O. F., N. H. Peach Pudding Fill a pudding dish with whole peeled peaches, pour over them 2 cups water, cover closely and bake until tender. Then drain off the juice, and let it stand until cool. Add to the juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1 tablesp melted butter, and 1 cup flour sifted with 1 teasp baking powder and a little salt. Beat well and pour this batter over the peaches in the pudding dish. Bake a rich brown and serve with cream. — [Mrs. W. K., Cal. Orange Pudding Make a boiled custard of eggs, milk and cornstarch, sweetened to taste. Put a layer of this in a dish, then a layer of sliced oranges, another of custard, and so on until the dish is filled. Chill, and serve with whipped cream. In preparing the oranges be sure to remove all the white particles of the peel and between sections, and be careful that no pits remain in the pieces. — [Mrs. H. M. C, Ind. Boiled Lemon Pudding Put over the fire in an agate vessel 2 V2 cups water or milk, and 1 cup sugar. When this is boiling stir into it 4 heaping teasp cornstarch dissolved in i^ cup water. Let this boil a few minutes, stirring constantly, then remove from fire and add the juice and grated rind of 3 lemons, the beaten yolks of 3 eggs, and 1 teasp butter. Fill small preserve dishes with this mixture and let them stand a while to allow the pudding ta thicken and get cold. When ready to serve top off each dish with a meringue made of the beaten whites of the eggs, powdered sugar, and a little lemon flavoring. — [Mrs. C. von W., N. J. Frosted Lemon Pudding To 1 pt bread or cake crumbs (or both mixed) add 1 qt milk, the juice and grated rind of 1 lemon, the beaten yolks of 3 eggs, 4 tablesp sugar, and a pinch of salt. Turn into a well buttered pudding dish and bake. When done cover with a frosting made of the whites of the eggs and 3 tablesp powdered sugar, and return to the oven to brown slightly. — [N. P., N. H. Banana Pudding