Apple Pudding

Ingredients

• Five apples peeled and quartered
• one-half cup butter
• one-half cup sugar
• two eggs

Method

1. 1

   Beat until light and creamy.

2. 2

   Pour over the apples and bake thirty minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.

Five apples peeled and quartered, one-half cup but- ter, one-half cup sugar, two eggs. Beat until light and creamy. Pour over the apples and bake thirty minutes. APPLE PUDDIXG. Bessie Myrl White. Pare and core six apples, put in a bake dish and cover with one and one-half cup of sugar and small piece of butter. Take one quart of boiling water, stir in three tablespoons corn starch, pinch of salt and one £ PUDDINGS 143 half cup sugar. Boil until clear then pour over the apples and bake until done. Eat with cream. DRIED APPLE PUDDING. Edith Burlingim, Lincoln, Neb. Three cups dried apples soaked over night in just the quanity of water they will absorb. Cook in one and one-half cups molasses one hour, then take one egg well beaten, one cup milk, sweet or sour, one tea- spoon soda stirred in one cup molasses, one teaspoon cinnamon, one teaspoon cloves, one-half nutmeg (grated), one-half cup shortening, one cup raisins, flour to thicken thick. Steam three hours. Sauce : — One cup boiling water, two teaspoons corn starch, one lemon, one cup sugar. Boil ten minutes. APPLE TAPIOCA. Mrs. Silas Porter, Topeka, Kan. Soak one cup tapioca in one quart water over night, pare and slice a dish of apples, adding a little water and sugar. Bake. When nearlv done, pour tapioca over apples and return to oven. Cook until it jellies. Eat with cream and sugar. Rice may be used the same way. BREAD PUDDING. Mrs. J. A. Hickman. One pint bread crumbs, one cup molass?s, one rai- sins (seeded), one of water, one of flour, one egg, one teaspoon of soda; steam two hours. BROWN PUDDING. Mrs. Anna Duke Richardson. One and three-fourths cups of flour, one-half cup molasses, one cup fruit (chopped), one-half cup suet cut very fine, pinch of salt, one-half cup sweet mi1k. one egg, one-third cup sugar, one-half teaspoon soda. Steam two hours. Keeps well. Is nice warmed over. CARROT PUDDING Mary Pairchild. One and one-half cups flour, one cup sugar, one cup seeded raisins, one cup currants, one cup grated pa- 144 PUDDINGS tatoes, one cup grated carrots, one teaspoon soda. Mix all together and steam or boil three hours. CARAMAL SAUCE. Brown half cup brown sugar and add one table- spoon butter, a pinch of salt and a cup of water. When boiling thicken with dissolved corn starch. CHERRY COBBLER. Make a rich shortcake dough, roll thin, cut in pieces the size of a saucer. Place in the center of each piece of crust two heaping tablespoonsful of canned seeded cherries, pinch the crust together. Place in pan con- taining one cup water, one cup sugar, one small half- cup flour, butter the size of a walnut and bake. The juice makes an excellent sauce for the cobbler. STEAMED CHERRY PUDDING. Mrs. H. B. Smith. Two eggs

Cook this with the app: pantry check, scaling, and the assistant.