The Rural cook book

Apple Pudding. — Make a dough as for baking powder biscuit; roll out one-quarter inch thick. Peel and slice good tart apples rather thin; put them in the middle of the dough, put on them half a cupful of sugar, tablespoonful of butter, and nutmeg. Wet the edges, lap over the apple well to keep the juice in, put over the apples a little water, put pudding in a cheesecloth bag, and boil two hours steady. Eat with good cream. Baked Apple Pudding. — Butter a granite or enameled pie tin and fill it with pared and quartered Duchess apples, cut in rather thick slices. Cover with a thick batter made from a cup of flour, in which a teaspoonful of baking powder, a saltspoon of salt and a tablespoon of butter have been well mixed. Add two-thirds of a cup of sweet milk, or sour milk in which a quarter of a teaspoon of soda has been dissolved; we prefer the sour milk. Only about half as much baking powder is required with the sour milk as when sweet milk is used, but we always use some and find that it makes the food lighter and better than where soda alone is used. When the pudding is done reverse it on a plate, spread with butter and sprinkle over it a half cup of sugar, add a few gratings of nutmeg. Eat with cream. Canadian Pudding.— One quart of quartered sour apples, one-half cupful of sugar, one-fourth cupful of water, a pinch of grated nutmeg. Bake these ingredients together 20 minutes in a deep pudding dish; then remove and pour over the apples the following batter: One cupful of flour, one tablespoonful sugar, one-fourth teaspoonful salt, one beaten egg, two tablespoonfuls of soft butter. Return to the oven, increase the heat and bake for 20 minutes more. Serve with maple sauce made as follows ; Add to one thoroughly-beaten egg one cupful of grated maple sugar, one cupful of whipped cream, one-half teaspoonful of vanilla. In Vermont, where this recipe was obtained, a bowl of grated maple sugar invariably accompanied most desserts. Pudding sauces were always well covered with it Caramel Pudding. — Peel, core and slice enough sour apples to measure one pint. Cook them slowly in a saucepan in two tablespoonfuls of butter until soft; then add one cupful of sugar, one-quarter of a teaspoonful of cinnamon, two tablespoonfuls of caramel and simmer for twenty minutes. Mix together one and one-half cupfuls of stale bread crumbs, one-half cupful of crumbled stale macaroons and one-half cupful of seedless raisins. Butter a deep dish and fill with alternate layers of the apples and bread mixture, having crumbs on top. Bake three-quarters of an hour in a rather hot oven, and serve cold with whipped cream. Eureka Pudding.— Put one or two quarts of boiling water in stewpan, add cornmeal to make a thick gruel, and teaspoonful of salt. Let it boil long and slowly. While cooking peel and slice five or six (more or less) good cooking apples; add to gruel. Let boil tender, add sugar and boil longer as for apple sauce. Turn into a mold and eat hot or cold with cream or boiled milk. This can be improved by putting the whites of eggs beaten stiff into pudding before taken from the fire; add the yolks to the boiled milk and serve with the pudding. German Pudding.— Pare, core and slice eight or 10 sour apples and put in a deep pudding dish, sweetening with one cupful of sugar, and sprinkling with a little lemon juice. Pour over them a rich egg batter, bake in a moderate oven one hour, and serve cold.