Breakfast, Luncheon and Tea

by Marion Harland

Boiled Apple Pudding.

6 large juicy apples, pared, cored and chopped.

2 cups fine bread-crumbs.

1 cup powdered suet.

Juice of 1 lemon, and half the peel.

½ teaspoonful of salt.

1 teaspoonful of soda dissolved in hot water.

Mix all together with a wooden spoon, stirring until the ingredients are well incorporated into a damp mass. Put into a buttered mould, and boil three hours.

Eat with a good, sweet sauce.