Physical culture cook book

3. Apple Tapioca Pudding. — Soak one cup tapioca in water three hours; pare and core eight apples and fill holes with sugar ; pour the tapioca over the apples, add a little cinnamon and bake about an hour. Eat with cream and 4. Bread and Apple Pudding (Good). — Six to ten slices of bread, according to size, six apples, three cups milk, two eggs, a pinch of salt. 'Put slices of bread in the bottom of a pudding dish and cover with a layer of sliced apples, then more bread, another layer of apples, and lastly a layer of bread slices. Pour over all a custard made by beating the eggs and milk together and adding a little pinch of salt and vanilla to flavor. (If the apples are not quite tart, add a little lemon juice to each layer.) Bake one-half hour in a moderate oven, and eat at once with creamy sauce. 5. "Brown Betty" (Good).— Pare and slice six apples ; put a layer of bread crumbs into a baking dish, then add a layer of apples ; sprinkle with a very little sugar and a little ground cinnamon ; put another layer of bread crumbs and one of apples and so on until the dish is full, making the top layer of bread crumbs. Dot with bits of butter, pour one cup of water over it, and bake three-quarters of an hour. Eat hot, with a simple sauce. 6. Apple Dumplings (No. i). — One teacup of whole-wheat flour, half a teacup of butter, one heaping teaspoonful of baking powder, one small tablespoonful of sugar, one beaten egg, a little salt and sufficient milk to make a soft dough. Roll out half an inch thick, cut with a biscuit cutter and drop in boiling apple sauce. 7. Apple Dumplings (No. 2). — One quart whole-wheat flour, two teaspoonfuls baking powder, one-half teaspoonful salt mixed well together. Add one large tablespoonful butter and lard mixed, and enough sweet milk or water to make a soft dough. Roll out into half-inch sheets. Peel and quarter some good tart apples ; put each quarter on a square of dough, sprinkle over it sugar, and press the edges together firmly. Place on a baking tin and bake in a hot oven twenty-five minutes. 8. Boiled Apple Pudding. — Butter a pudding mold and line it with thin, evenly-buttered slices of wheat bread ; upon the bread arrange a layer of thinly sliced good sour apples and sprinkle them lightly with cinnamon. Add another laver of buttered bread and another of apples and spice, and so continue until the mold is full, apples being placed on top. For a quart mold melt a cupful of sugar in a cupful of hot water, turn the syrup over the pudding, cover closely and steam or boil for two hours. Then turn the pudding out and serve hot with hard or liquid sauce. 9. Children's Pudding. — Make a batter of three eggs, three tablespoonfuls whole-wheat flour, one quart milk and a little salt. Peel and core six apples and put in a buttered pie dish. Pour over batter and bake one and a half hours. Serve with a sweet sauce. 10. Apple Snow. — Wash, core and bake four apples. Remove skins and heat to a pulp with the whites of two eggs beaten to a stiff froth and one-half cup powdered sugar. Make a custard sauce of the yolks of the eggs. See boiled custards.