APPLE PUDDING.
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Pare and core ten good sized apples. Stew them to a pulp, with sugar enough to sweeten; thickly butter the sides and bottom of an earthen baking dish and press all around them crumbs from the inside of a loaf of bread, having them nearly an inch thick. Mix with the apples a tablespoonful of butter and one egg, beaten; put the apples into the dish without disturbing the crumbs; over the surface put a layer of crumbs, dotted with bits of butter, and bake the pudding until brown; turn a platter over the pudding dish, quickly turn both upside down so the pudding will slip out on platter. Dust with powdered sugar and serve hot.