he pudding will come out entire. Serve with sweetened
cream, thin custard, or fruit sauce. Flavoring may be added to the apple
according to taste.

Dutch Apple Cake. (By consent, from Mrs. Lincoln's "Boston
Cook-Book.")--One pint flour, one-half teaspoonful salt, two heaping
teaspoonfuls baking-powder, one-fourth cup butter, one egg, one scant
cup milk, four sour apples, two tablespoonfuls sugar. Mix the dry
ingredients in the order given; rub in the butter, beat the egg and mix
it with the milk, then stir this into the dry mixture. The dough should
be soft enough to spread half an inch thick on a shallow baking pan.
Core, pare and cut four or five apples into eighths; lay them in
parallel rows on top of the dough, the sharp edge down, and press enough
to make the edge penetrate slightly. Sprinkle the sugar on the apple.
Bake in a hot oven twenty or thirty minutes. To be eaten hot with butter
as a tea cake, or with lemon sauce or with sugar and cream as a pudding.

Scalloped Apples. (By consent, from Mrs. Lincoln's "Boston
Cook-Book.")--Mix half a cup of sugar and an eighth of a teaspoonful of
cinnamon or the grated rind of half a lemon. Melt half a cup of butter
and stir it into one pint of soft bread crumbs; prepare three pints of
sliced apples. Butter a pudding dish, put in a layer of crumbs, then
sliced apple, and sprinkle with sugar; then another layer of crumbs,
apple, and sugar, until the materials are used. Have a thick layer of
crumbs on top. When the apples are not juicy, add half a cup of cold
water; and if not tart apples, add the juice of half a lemon. Bake about
an hour, covering at first to prevent burning. Serve with cream. Ripe
berries and other acid fruits may be used instead of the apples, and
oat-meal or cracked-wheat mush in place of the bread crumbs.

Brown Betty. (By consent, from "Century Cook-Book.")--In a quart pudding
dish arrange alternate layers of sliced apples and bread crumbs; season
each layer with bits of butter, a little sugar, and a pinch each of
ground cinnamon, cloves, and allspice. When the dish is full pour over
it a half cupful each of molasses and water mixed; cover the top with
crumbs. Place the dish in a pan containing hot water, and bake for
three-quarters of an hour, or until the apples are soft. Serve with
cream or with any sauce. Raisins or chopped almonds improve the pudding.

Friar's Omelet. (Mrs. Treat.)--Stew six or seven good-sized apples as
for apple-sauce; when c