cinnamon is added;
meanwhile have the apples ready, pared, cored, and cut up; cook them
in very little water, just enough to keep the apples from burning;
when they are quite soft rub them through a sieve and mix them with
the cooking sago, adding sugar and lemon juice; let all cook gently
for a few minutes or until the sago is quite soft; put the mixture
into a wetted mould, and turn out when cold.

APPLE SAUCE.

1 lb. of good cooking apples, sugar to taste. Pare, core, and cut in
pieces the apples, cook them in a few spoonfuls of water to prevent
them burning; when quite soft rub the apple through a sieve, and
sweeten the sauce to taste. Rubbing the sauce through a sieve ensures
the sauce being free from pieces should the apple not pulp evenly.

APPLE TART (OPEN).

2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped
almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind
of 1/2 lemon (which latter should be removed after cooking with the
apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter.
Pare, core, and cut up the apples; stew them in very little water,
only just enough to keep from burning; when nearly done add the
currants, sultanas, almonds, cinnamon, and sugar; let all simmer
together until the apples have become a pulp; let the fruit cool; make
a paste of the meal, butter, and a little water; roll it out and line
a round, flat dish with it, and brush the paste over with white of
eggs; turn the apple mixture on the paste; cut the rest of the paste
into strips 3/8 of an inch wide, and lay them over the apples in
diamond shape, each 1 inch from the other, so as to make a kind of
trellis arrangement of the pastry. If enough paste is left, lay a thin
strip right round the dish to finish off the edge, mark it nicely with
a fork or spoon, and bake the tart for 3/4 hour. Serve with white
sauce or custard.

APPLES (RICE)

2 lbs. of apples, 1/2 lb. of rice, the rind of 1/2 lemon (or a piece
of stick cinnamon if preferred), 4 oz. of sultanas, sugar to taste, 1
oz. of butter, and, if the apples are not sour, the juice of a lemon.
Boil the rice in 3 pints of water with the lemon rind, then add the
apples, pared, cored, and sliced, the sultanas, butter, lemon juice,
and sugar; let all simmer gently for 1/2 hour, or until quite tender;
if too dry add a little more water; remove the lemon rind before
serving.

EVE PUDDING.

1/2 lb. each of apples and breadcrum