The Rural cook book

Indian Apple Pudding, — Take one-half of a cup of molasses, one quart of milk, one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger and cinnamon. When the milk boils in the double boiler, pour it slowly on the meal. Cook half an hour in the boiler, stirring often. Now add the other ingredients ; pour into a deep, well-greased pudding dish and bake slowly. Eat with cream or maple syrup. Queen Apple Pudding. — Make a rich pie crust, and roll out in an oblong sheet. Spread with chopped apples, cinnamon, sugar and butter (cream the sugar and butter together for convenience in spreading), roll up like a jelly cake, and cut off in two-inch lengths. Stand the slices in a dripping pan, with a little water around them, and bake thoroughly for 30 minutes. Very good efther hot or cold. If desired it may be baked in the entire roll, instead of slices. Apple Roly-Poly. — Mix a half cupful of finely-chopped suet, one egg, one teaspoonful of baking powder, three-quarters of a cupful of cold water and a quarter of a teaspoonful of salt, with flour enough to make a stiff paste. Roll out the paste in a sheet about three-quarters of an inch thick, brush it over with the yolk of the egg and sprinkle with one tablespoonful of fine bread crumbs. Spread over it three apples peeled and sliced thin. Sprinkle with one-half tablespoonful of sugar and roll the paste. Brush the roll with egg, sprinkle it with bread crumbs and roll it in a napkin that has been wrung out of hot water and that has been covered on one side with flour. Lap the ends over securely, tie with a string and boil in water that has been slightly salted for an hour and a half. Serve with lemon sauce. Sour Apple Pudding. — Peel and slice several sour cooking apples into a pudding dish; add sugar and water as for stewing. Cover and bake until nearly tender. Sift together two cupfuls of flour, three tablespoonfuls of baking powder, and a scant half teaspoonful of salt. Beat one egg, mix in half a cup of sugai', two tablespoontuls of melted butter and one cupful of milk, then stir the latter into the dry ingredients. Pour the batter over the partly cooked apples, and bake about 30 minutes. Serve with whipped cream or a creamy sauce made with sugar, white of egg and lump of butter. Apple Souffle.— Stew the apples as if for sauce, adding a little lemon peel and juice. Spread the slewed apples high around a baking dish. Make a custard of the yolks of two eggs, a pint of milk, a pinch of cinnamon and a tablespoonful of sugar. Let the custard cool and then pour it into the dish with the apples. Beat the whites of the eggs and spread over the top, sprinkling with sugar, and set it in the oven to brown. The apples should be about an inch thick at the bottom and sides of the dish. Spiced Apples with Cider. — Boil together one cupful of cider, onequarter cupful vinegar, cne cupful brown sugar, one bay leaf, two teaspoonfuls whole allspice, two dozen whole cloves, two inches stick cinnamon, two blades mace. Pare and core eight large, tart apples, cut in quarters and add to the boiling syrup; simmer gently until tender, but not broken. Take out the fruit carefully, boil syrup until thick as honey, pour over apples and serve cold. These are delicious with roast goose, duck or pork or any cold meat. Navy Apple Shortcake. — Butter thickly an oblong granite baking dish. Halve and core as many good cooking apples as will fit tightly in dish; cover thickly with sugar (about a coffee cupful), several grates of nutmeg and three tablespoonfuls of boiling water; make a rich shortcake dough and roll and cover the apples; bake in a quick oven half an hour; loosen round the edges of the crust, turn it upside down on a hot platter, with a heated knife cut into squares and serve at once.