ree-quarters of an
hour. This will make nine or ten dumplings.

=Apple Pudding.=

Boil 6 tart apples, after paring them as for sauce, remove from fire,
sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in
1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup
sugar. Serve with hard sauce.

=Apple Souffle.=

1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar,
whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into
the hot apple the butter, sugar and nutmeg and yolks of eggs,
well-heated. When this is cold, add the well-beaten whites to the
mixture. Butter a 3-pint dish and turn the souffle into it. Bake thirty
minutes in a hot oven. Serve immediately, with any kind of sauce.

=Apple Pan-dowdy.=

Pare, core and slice 5 apples, and put in a pudding-dish, with a little
water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the
cover into the apples at last.

=Apple Sago Pudding.=

Pare and core the apples, put sugar and cinnamon in the holes. Take as
many tablespoons of sago as you have apples. Mix it with a little cold
water and turn in as much boiling water as will fill the dish. Stir till
it thickens, then cover up for two hours, and let it thoroughly swell,
then pour it over the apples, and bake about three hours. Sugar and
cream for sauce.

=Sponge Pudding.=

Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add
a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir
until thick and smooth, being careful not to let it become lumpy. Remove
from fire, and when cold, add the yolks of 8 eggs, beaten very lightly;
lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish
standing in hot water.

SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a
cream. Add the whites, and turn over the whole 4 tablespoons of boiling
cream or milk, and flour. Add wine, if you wish.

=Boston Thanksgiving Pudding.=

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of
butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of
ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the
day before using. Do not put the raisins in until it commences to
thicken, and stir occasionally the first two hours after the raisins are
in. Before serving the next day, set the tin in boiling hot water long
enough before dinner to have it hot.