The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1913-03-15
GOOD APPLE PUDDiNGS
RECIPES FOR WHAT Is KNOW"
AS QUEEN OF DESSERTS.
Dutch Style Universally Liked
Cooked With Rice 10 Method
Many Prefer-Brown Betty an
Old Favorite.

Dutch apple puddlngTOne piuI "
-four. one teaspoon cream tartar. one
half teapsoon soda. onehalf teaspoon
salt. one egg and generous Two
thirds cup Of sweet milk. MIX the
flour. cream tartar. soda and salt to
gether and put through the sieve.
Beat the egg light and mix with the
milk. Rub two tablespoons OF butter
into the -four and mix well with the
milk and egg. Do not mold. but pour
the mixture into a wellbuttered pam
having the dough one inch deep IN the
pan. Pare four apples cut them ID
eighths, stick the pieces In rows INTO
the dough and sift on two tablespoons
of granulated sugar. Bake in moo
crate oven twenty-five minutes. Serve
with sugar and cream or any sweet
sauce.
Apple and Rice Pudding-One ana
one-half cups uncooked rice. two dozen
small apples. Wash the rice and SOAK
two hours in cold water. Pare ano
quarter the apples. vet the puddlns
cloth, spread it In the colanoer'
sprinkle lightly with four. spread on
two-thirds of the rice, lay In the ap'
pies as closely as possible. then the
remainder Of the rice. Tie up the
bag. put into boiling water and Doll
one hour. Serve with molasses sauce
Molasses Sauce-One cup OF mo-
lasses, one-half cup Of water. one IA
blespoon of butter. oBe-half teaspoon
Of cinnamon. a speck OF salt. three
tablespoons Of vinegar. Boil twenty
minutes.
Apple Charlotte q deer
earthen dish and place around the
sides slices Of bread cut about one
inch thick. buttered and soaked IL
cold water. Fill the lined dish with
sliced sour apples. put over them one
cup of sugar. one-half cup OF cold wa
ter. q sprinkle of salt and nutmeg
grated or cassia to suit the taste Gov
er the apples with the slices of soaked
and buttered bread. then cover with
Mate and bake slowly two hours
When ready to serve. loosen the oreae
from the sides with knife. remove
the plate from the top. lay the plat'
YOU serve It on top and tip the disi
bottom up and lift OF the dish 1t wa
baked in. To be eaten with cream
and sugar.
Baked Indian and Apple Pudding
Two quarts of milk. one small cup
sifted cornmeal. one cup Of molasses
one tablespoon Of ginger. one tea
spoon of salt. butter the size OF al
egg. one quart of sliced sweet apples
Put one quart Of milk on the stow
to heat and when hot sift the meal II
nut It over the hot part Of the stow
to cook and stir 1t constantly for nv
minutes. Let it cook until it bubble
and thickens. Remove from tn
stove, add te seasoning ond apples
then add the other quart Of cold milk
stir and mix thoroughly. put into q
earthen pudding dish and bake slowl
four hours. After the pudding ha
been in the oven one hour take
spoon and stir the pudding thorough
". as that mixes the apples. and
will not be all at the bottom OF tn
dish. Then let u COOK oiOwy III
three hours undisturbed. Serve Wit
sugar and cream.
Brown Betty-Butter an earthe
pudding dish. cover the bottom Wit
layer Of breadcfumbs, then put !
q layer of chopped sour apples. the
thick layer Of crumbs. Sprinkle owe
little sugar. nutmeg or cassia. sma
bits of butter. then layer Of crumh
and alternate with the apples unit
the dish is full. seasoning each laye
OF apples with sugar. butter and spic'
having the last layer crumbs when tn
dish is filled. Pour over one cup
cold water. cover with q plate an
bake in q slow oven two hours. 7
be eaten with sugar and cream.