Roll out. Pare and core 8 good sized apples; slice them; put them on
the paste, and scatter upon them 4 lb. of sugar; draw the paste round
the apples, and boil two hours or more, in a well floured cloth. Serve
with melted butter sweetened.
SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread
crumbs; then a layer of finely chopped suet; a thick layer of finely
chopped apples, and a thick layer of sugar. Repeat from the first
layer till the dish is full, the last layer to be finger biscuits
soaked in milk. Cover it till nearly enough; then uncover, till the
top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you
please. Bake from 30 to 40 minutes.
APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a
little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin
slices, mix them with the sago; after it is well boiled add a small
piece of butter: pour into a pudding dish and bake half an hour.
APPLE PUDDING--Pare and stew three pints of apples, mash them, and add
four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated
lemon. Bake it on a short crust.
APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a
little salt and piece of butter, size of an egg, roll this out with
a little flour, enough to make a good pastry crust which is for the
outside of the dumpling, into this put peeled and chopped apples, roll
up like any apple dumpling, steam one hour, eat hot with liquid sauce.
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