mix it with the milk, stir
this into the dry mixture. Core, pare and cut the apples into quarters
(if large into eighths). Place in the bottom of a pudding dish,
sprinkle over them the sugar, a little nutmeg or cinnamon may be added
if desired. Put the mixture over this, lifting the apples with a fork
or spoon so as to let the mixture penetrate to the bottom of the pan.
Bake in a moderately hot oven about 30 minutes. Serve with lemon sauce
or thin custard.

COTTAGE PUDDING.

1/2 pint sifted flour.
1/2 cup sugar.
1/4 tsp. salt.
1 egg.
1/2 cup milk.
1 tbsp. butter.
2 tsps. baking powder (level).

Beat the butter and sugar to a cream, add the unbeaten egg, beat
vigorously for 3 or 4 minutes, add the salt, then the flour, with
which the baking powder should be mixed. Beat for a few seconds, then
turn the batter into a small, buttered pudding dish, bake about 25
minutes in a moderate oven; serve with lemon sauce.

LEMON PUDDING.

4 level tbsps. granulated sugar.
1 ssp. of salt.
2 tbsps. milk.
The juice and grated rind of a small lemon.
6 (l.) tsps. cornstarch.
1 tbsp. butter.
1/2 cup water.
1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the
water in the saucepan and set on to boil. Stir into this the mixed
cornstarch and cook until clear. Take from the fire, add the salt and
lemon, reserving 1/2 tsp. of the lemon. Beat the butter to a cream,
gradually beat into it the sugar, the yolk of the egg, lastly the
milk. Stir this mixture into the cooked ingredients, and bake in a
moderate oven for 20 minutes. Beat the white of the egg to a stiff
froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of
lemon juice. Spread this over the hot pudding and leave in the oven
until slightly browned. (This pudding is better served very cold.)

BREAD PUDDING.

1 pint stale bread crumbs.
1 quart of sugar.
1 ssp. of nutmeg or cinnamon.
2 eggs.
1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs,
add the sugar and seasoning, stir all into the bread crumbs, bake 1
hour in a buttered pudding dish. (Raisins or currants may be added if
desired.)

Another method for making bread pudding is to butter thin slices of
stale bread, spread with a little jam or sprinkle a few currants (well
washed) over each layer, lay them in a pudding dish, pour over a quart
of milk, to which ha