Apple Pudding

To 1 cup cream add 1 beaten egg, 2 teasp baking powder, and a little salt sifted with flour enough to make a thick batter. Lastly stir in about 1/2 doz large apples chopped fine. Bake in moderate oven. The hardest winter apples can be used as long as they are chopped fine enough and the pudding is baked slowly. Sour cream and 1 teasp soda can be used if preferred, in that case omitting baking powder. Serve with a sweet sauce.-[Mrs. I. M. C., Wash.

Crab Apple Pudding

Core the apples and stew until soft in a syrup made of sugar and water. Do not have more syrup than the apples will take up, but be careful not to let the latter burn. When they are done, put them in a buttered pudding dish, and if they are not quite sweet enough, add sugar to taste. Make a soft batter of 1 pt flour, 2 teasp baking powder, and milk. Turn this over the apples, cover the dish, and steam about 1 1/2 hours. Serve with cream. Another good way is to cover the apples with a thick custard made of milk, egg yolks, cornstarch and sugar, using the whites to make a meringue for the top.-[N. P., N. H.

Dutch Apple Pudding

Make a stiff batter of 2 cups flour sifted with 2 teasp baking powder, 1/4 cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar, and a little salt. Pour in a shallow, buttered pudding dish, cut apples in small pieces and press into top of batter, sprinkle over with sugar and cinnamon, and bake about 30 minutes. Serve with cream and sugar.-[Mrs. E. E. S., Pa.

Apple Slump

Pare, quarter and core about 1/2 doz tart apples, and place them in a shallow buttered granite pudding dish. Pour over them 1 scant cup water, add the grated rind and juice of 1 lemon, 1 cup sugar, and butter the size of a small egg. Place in a hot oven and then make a rich cream biscuit crust. Cut in small rounds with a tin box about size of a 50-cent piece, or if you have no such cutter handy, pinch off little pieces of the dough, flatten with the hands, and lay these little biscuits over the apples, closely together, but not overlapping. Cover the pudding dish, and when the pudding is nearly done, remove the cover to brown the biscuits. Serve hot with cream or any perferred sauce.-[Mrs. K. C., Mo.

Baked Apple Roll

Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking powder, 2 tablesp butter, and 1 pt milk. Roll out about 1/4 inch thick, and spread with chopped apples. Roll up and pinch the ends together to prevent the juice from running out. Place in a baking pan with 1/2 cup butter, 2 cups sugar and 3 cups water. Bake about 1 1/2 hours. This will make its own sauce. - [Mrs. D. H. H., Ida.

Boiled Apple Roll

Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and 1 teasp soda, mixed with sour milk enough to make a dough that will roll. Roll about 1/4 inch thick, cover well with finely sliced apples, sprinkle with sugar and a little nutmeg or cinnamon, and roll up, carefully pinching the ends together to prevent the escape of juice. Put this roll in a well floured bag, and boil out one hour. The water must be boiling when the pudding is put in, and must continue to boil without interruption until the pudding is done. Any other fruit may be substituted for apples. Serve with any preferred sauce.- [Mrs. R. T. B., N. C.

Baked Brown Betty

Grate some dry bread quite fine and pare and core apples and chop fine. Butter a baking dish, put in a layer of bread crumbs, then a layer of apples, sprinkle with sugar, and a little nutmeg or cinnamon, dot with bits of butter, and alternate in this way until the dish is filled. If the apples are not very juicy moisten with a little water. Bake until the apples are done and the pudding is brown on top. The top layer should be of bread crumbs, sprinkled with sugar and dotted with butter. Serve warm with cream.-[Mrs. G. O. F., N. H.

Apple Cornmeal Pudding

Boil 1 cup cornmeal in salted water until it thickens. Pare, quarter and core sour apples, mix these with the thickened meal, and steam in a covered dish about 4 hours. The more apples you put in the pudding the better it will be. This is fine to serve with roast pork, and is said to prevent the harmful effects upon the stomach, usually attributed to roast pork. This recipe has been handed down in our family for more than 100 years.- [J. E. B., Mass.