Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce.
540.—STEAMED APPLE PUDDING
| 6 apples | 3 teaspoons baking powder |
| ½ cup sugar | ½ teaspoon salt |
| ½ teaspoon nutmeg | 2 tablespoons shortening |
| 1½ cups flour | ¾ cup milk |
Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).
541.—BANANA TOAST
Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly.
542.—BLACKBERRY PUDDING
Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).
543.—BLUEBERRY PUDDING
To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.