Serve cold,
whole, or in slices nearly an inch thick. Time twenty to twenty-five
minutes to bake.
CHAPERONE PUDDING.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yolks of four eggs beaten light; grated rind of one lemon; butter size
of an egg; bake until done, but not watery. Whip the whites of four
eggs beaten stiff; beat in a teacup of sugar; then add the juice of
one lemon; pour over pudding; eat cold.
APPLE PUDDING.
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Pare and core ten good sized apples. Stew them to a pulp, with sugar
enough to sweeten; thickly butter the sides and bottom of an earthen
baking dish and press all around them crumbs from the inside of a loaf
of bread, having them nearly an inch thick. Mix with the apples a
tablespoonful of butter and one egg, beaten; put the apples into the
dish without disturbing the crumbs; over the surface put a layer of
crumbs, dotted with bits of butter, and bake the pudding until brown;
turn a platter over the pudding dish, quickly turn both upside down so
the pudding will slip out on platter. Dust with powdered sugar and
serve hot.
BAKED APPLE DUMPLING.
From MRS. SCHUYLER.
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