544.—BROWN BETTY
| 2 cups soft bread crumbs | ¼ teaspoon clove |
| 4 tablespoons butter | ¼ teaspoon nutmeg |
| 4 apples | 2 tablespoons molasses |
| 1/3 cup brown sugar | 2 tablespoons hot water |
| ½ teaspoon cinnamon | ¼ teaspoon salt |
Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple in layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half.
545.—BAKED CRANBERRY PUDDING
| 2 cups soft bread crumbs | 1 cup sugar |
| ¼ cup butter | ½ cup sultana raisins |
| 1 cup chopped cranberries | ¼ cup boiling water |
Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).
546.—BAKED INDIAN PUDDING
| 2 cups boiling water | 3 cups hot milk |
| 1 teaspoon salt | ¼ cup molasses |
| 5 tablespoons fine corn meal | ½ teaspoon ginger |
Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).