Miss Parloa's kitchen companion

Butter a deep earthen dish that will hold about three quarts, and line the sides with strips of the paste. Now fill the dish with pared and quartered apples. Sprinkle a cupful of sugar and grate half a nutmeg over the fruit, and pour a cupful of cold water over it. A table-spoonful of cinnamon and two of butter may be added, if you choose. Roll the remaining paste into a round sheet large enough to cover the dish. Place this carefully over the dish, pressing the edges against the lining at the sides. Bake the pudding slowly for three hours, and serve with sugar and cream. * Steamed Apple Pudding. This is the list of ingredients : one quart of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, three table-spoonfuls of butter, one of sugar, a scant pint of milk, two quarts of pared and quartered apples, and a slight grating of nutmeg. Mix the flour, salt, baking-powder, and one table-spoonful of the sugar, and rub through a sieve. Now rub the butter into the mixture, and then wet the mixture with the milk. Butter a mould that holds about three quarts. Roll out thin enough of the dough to cover the bottom and sides of the mould. Lay the apples in the mould, and after sprinkling them with the two remaining spoonfuls of sugar, grate over them about one-third of a nutmeg. Now roll the rest of the dough into a piece large enough to cover the top of the mould, bringing the edges of the paste together. Butter well the cover of the mould and put it in its place. Steam the pudding for two hours and a half ; then turn out on a dish and serve with a sauce made as follows : — Sauce. — Use one cupful of sugar, one of water, two table-spoonfuls of butter, one of corn-starch, the grated rind and the juice of one lemon, and one-third of a nutmeg, grated. Mix the corn-starch with two table-spoonfuls of the cupful of water, and put the rest of the water on the stove in a small stew-pan. When the water begins to boil, stir in the corn-starch, and continue the boiling for ten minutes ; then add the sugar, lemon, and nutmeg, and simmer for fifteen minutes. Add the butter at the end of that time, and cook five minutes longer. * Rolled Apple Pudding. In making this pudding there must be taken a pint of unsifted flour, three pints of pared and chopped apples, one cupful of sugar, four table-spoonfuls of butter, about a quarter of a nutmeg, two teaspoonfuls of baking-powder, half a teaspoonful of salt, and one cupful of milk. Mix well in a sieve, and then rub through it, the flour, salt, baking-powder, and two table-spoonfuls of the sugar. Rub a table-spoonful of butter into this mixture, and then stir in the milk. When a smooth dough has been formed, sprinkle a moulding-board lightly with flour and turn the ball of dough upon it. Roll down to the thickness of about a quarter of an inch. Spread two tablespoonfuls of butter on the dough, and sprinkle one-third