BAKED APPLES.
Core the apples, but do not peel them. Stuff them with minced pecans mixed with scraped maple sugar, and bake. When done, cover with whipped cream.
BAKED APPLES.
Pare and quarter apples. Put into baking dish with butter, sugar, cinnamon and a little hot water. Keep cover on dish until almost done, then remove cover and brown.
BAKED DUMPLINGS.
For the dough: One pint flour, one-half cup butter, stir together; one teaspoonful baking powder, and milk to make a dough. Roll, cut in squares. Fill with apple or any fruit desired, put dumplings in a pan with one pint of water, a little butter, two-thirds cup sugar. Put on top of stove and let come to a boil, then put in oven at least one-half hour. Serve warm with cream.
BREAD PUDDING.
One pint bread crumbs without crust to one quart milk, four eggs beaten separately. After it is baked, cover with sweet jelly, beat the whites very light, add to them one-half cup pulverized sugar, put on top of the pudding, then in the oven until brown.
Sauce.
Two tablespoonfuls butter, one-half cup sugar, yolk of one egg, one tablespoonful cornstarch; beat hard, thin with boiling water, cook in hot water.