APPLE PUDDING
- 8 apples
- 16 cloves
- 1 lemon
- ½ pint (1 cup) water
- 1 oz. (1 heaping tablespoonful) cornstarch
- A few drops red coloring
- 4 ozs. (4 heaping tablespoonfuls) sugar
- Marmalade
- Mince meat
Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water.
Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins.
Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil for ten minutes, stirring all the time; add the red coloring and strain it over the apples.
When quite cold garnish the tops of the apples with the marmalade.