ooked and still warm stir in one teaspoonful of
butter and one cupful of sugar; when cold, stir in three well-beaten
eggs and a little lemon juice. Now put a small piece of butter into a
saucepan, and, when hot, add to it a cupful of bread crumbs and stir
until they assume a light-brown color. Butter a pudding mold, and
sprinkle on the bottom and sides as many of these bread crumbs as will
adhere; fill in the apple preparation, sprinkle bread crumbs on top,
bake it for fifteen or twenty minutes, and turn it out on a good-sized
platter. It can be eaten with or without a sweet sauce.

Baked Apple Dumplings.--Make a short pie-crust; roll it thin and cut it
into squares large enough to cover an apple. Select apples of the same
size, core and pare them, and fill the space with sugar, butter, and a
little ground cinnamon or nutmeg. Place an apple in each square of
pie-crust; wet the edges with water or white of egg, and fold together
so that the points meet on the top. Pinch and turn the edges so that
they are fluted. Bake in a moderate oven about forty minutes, or until
the apples are soft without having lost their form. Serve with hard
sauce or with sugar and cream.

Steamed Apple Dumplings.--Core and pare six or eight apples. Make a
biscuit dough, using four cups of flour, two heaping teaspoonfuls of
baking-powder, one large tablespoonful of butter, one teaspoonful of
salt, and one cup of milk. Use more or less milk as is needed to make a
soft dough that will roll out without being sticky. Roll the dough about
half an inch thick and cut in squares to cover the apples, as in the
preceding recipe, after sweetening and flavoring. Place the dumplings on
a dinner plate which can be set in the steamer. Steam forty minutes and
serve from the same plate, with hard sauce or sweetened cream. A
variation of this recipe, which is sometimes more convenient, is as
follows: Cut the apples into eighths, and put them, with half a cup of
water, into a granite pudding pan; roll the biscuit dough out to fit the
pan, and cover the apples; cover the pan, and steam or cook in the oven.
Sprinkle sugar thickly over the top and serve in the pudding pan, with
hard sauce in another dish.

Apple Pie. (By consent, from "Boston Cooking-School Cook-Book," by Miss
Farmer.)--Four or five sour apples, one-third cup sugar, one-fourth
teaspoon grated nutmeg, one-eighth teaspoon salt, one teaspoon butter,
one teaspoon lemon juice, few gratings lemon rind. Li