- 3 pints pared and quartered apples.
- 1/2 pint flour.
- 1/2 cup sugar.
- 1 tbsp. butter.
- 1/4 of a grated nutmeg.
- 1/2 cup milk.
- 1/2 pint water.
- 1/4 tsp. salt.
- 2 (l.) tsps. baking powder.
Put the apples, water, sugar, and nutmeg into a porcelain or granite saucepan and set on the fire. When the apples begin to boil, set back where they will cook gently. Mix the flour, salt and baking powder together. Rub the butter into this dry mixture, wet with the milk, stir quickly into a soft dough. Press or roll the dough lightly into a round piece about the size of the top of the saucepan. Lay this on the apples; put on a close cover and continue cooking gently for 30 minutes. The crust may be lifted to a plate for a moment, the apples turned into a pudding dish, then placing the crust over the top. To be served with lemon or nutmeg sauce.
Boiled Rice Pudding.
- 1/2 cup rice.
- 1/2 tsp. salt.
- 1 pint milk.
- 1/2 cup raisins.
Wash the rice well. Put it on the fire in 1 pint of cold water and let it cook for 10 minutes. Drain off the water, add the salt and milk; then cook in the double boiler for 2 hours, add the raisins when about half cooked. Do not stir the rice while it is cooking.
Brown Betty.
Pare, core and slice 6 or 7 tart apples. Put a layer of stale bread crumbs in the bottom of the baking dish, then a layer of the apples, another layer of bread crumbs and apples, and so on until all are used, having the last layer crumbs. Add 1/2 cup of water to 1/2 cup molasses, stir in 2 tbsps. of brown sugar; pour it over the crumbs and bake in a moderate oven for 1 hour.
Apple Snow.
- 6 apples.
- Juice of 1 lemon.
- 1 cup white sugar.
- Whites of 6 eggs.