Peel and chop enough apples to make two cupfuls. Have ready one cupful of fine bread-crumbs and two tablespoonfuls of butter cut into small bits. Butter a bake-dish and put in the bottom of it a layer of chopped apple sprinkled with sugar, bits of butter, and a very little cinnamon; over this spread a layer of crumbs. Then comes another layer of apple, and so on until the dish is full. The topmost layer must be of crumbs dotted with bits of butter. Bake, closely covered, for forty minutes; remove the cover, set the dish on the upper grating of the oven, and brown the pudding. Serve hot, with hard butter and sugar sauce.
Rice custard pudding
Make a white sauce by cooking together, until they bubble, a tablespoonful of flour and one of butter, and pouring on them a cupful of milk. Stir until thick, and set aside to cool. When cool, beat into this sauce three-quarters of a cupful of cold boiled rice and four well-beaten eggs. Turn into a buttered pudding-dish, put the dish into a pan of boiling water and cook until the custard is set. A quarter of an hour should suffice. Eat with a vanilla sauce made according to the following directions:
Put a cupful of boiling water into a saucepan over the fire, stir into it two teaspoonfuls of corn-starch dissolved in cold water, one teaspoonful of butter, half a cupful of sugar, a teaspoonful of lemon juice and a teaspoonful of vanilla. Stir until the sauce boils and thickens.
Poor man’s pudding
Pare the crusts from slices of graham bread, toast delicately and cut the slices into dice. Butter a pudding-dish and strew the bottom with these bread dice. Moisten with a very little milk, and sprinkle with granulated sugar. Cover with apple sauce, well sweetened. Add more bread dice, then apple sauce, and proceed in this way until your dish is full. Let the top layer be of apple sauce. Strew with bread-crumbs and sprinkle with cinnamon. Cover and bake in a hot oven for twenty minutes, then uncover and brown. Eat cold with sugar and cream.
Canned peach puddings
Sift twice with two cupfuls of flour a heaping teaspoonful of baking-powder and a half teaspoonful of salt. Chop into this a tablespoonful of butter. Beat two eggs light, and mix with two cupfuls of milk. Wet the prepared flour into a soft dough with the milk and eggs. Butter several deep pâté-pans. Put half a peach into the bottom of each; dust with sugar and cover with batter; then, another peach and so on, until the pans are full. Set in a pan of boiling water in a good oven and bake, covered, twenty minutes. Uncover, cook five minutes longer, and turn out upon a hot dish.
Make sauce for them by adding sugar to the peach syrup, heating and stirring in a roux of one tablespoonful of butter cooked with a teaspoonful of flour.