Steamed Apple Pudding.
1 pint of flour.
1/2 pint of milk, scant.
1 heaping teaspoonful of baking powder.
1/2 teaspoonful of salt.
1/2 cupful of sugar.
1/2 tablespoonful of butter.
3 pints of apples.
MELON MOULD.
STEAMER.
Pare and core the apples and cut them into eighths. Mix the flour, salt, baking powder, and half a tablespoonful of sugar together, and rub through a sieve. Warm a little of the milk, and dissolve the butter in it. Add the remainder of the milk to this, and pour upon the flour. Stir into a smooth ball, and, putting it on a board that has been well sprinkled with flour, roll very thin. Line a buttered melon mould with it, having the sheet of dough large enough to hang over the sides of the mould. Now fill the mould with the apples and sprinkle the sugar over them. Bring the edges of the paste together and put the cover on the mould. Steam for two hours and a half. At serving time turn out on a flat dish, and serve with wine or nutmeg sauce.
This makes rather a large pudding for three people, if the first part of the dinner has been substantial. If one prefer, half the quantity may be made.