Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1913-03-15
GOOD APPLE PUDDINGs
RECIPES FOR WHAT ls KNOWN
As QUEEN OF DESSERTS.
Dutch style Universally Liked
Cooked With Rice 10 Method
Many Prefer-erown Betty an
Old Favorlte.

Dutch apple pudding-One pint OF
hour. one teaspoon cream tartar, one
half teapsoon soda, one-half teaspoon
salt one egg and a 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 flour and mix well with the
milk and egg DO not mold, but pour
the mixture into q well-buttered pan,
having the dough one inch deep In the
pan. Pare four apples, cut them in
eighths, stick the pieces in rows into
the dough and sift on two tablespoons
Of granulated sugar. Bake In a mod
crate oven twenty-five minutes. Serve
with sugar and cream or any sweet
sauce.
Apple and Rice Pudding-One and
one-half cups uncooked rice, two dozen
small apples. Wash the rice and soak
two hours In cold water. Pare and
quarter the apples, wet the pudding
cloth, spread it in the colander,
sprinkle lightly with flour, 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 boil
one hour. Serve with molasses sauce.
Molasses Sauce-One cup of mo
lasses, one-half cup of water, one Ia
blespoon Of butter, one-half teaspoon
OF cinnamon, speck Of salt, three
tablespoons of vinegar. Boil twenty
minutes. This is also nice for apple
p0ddings, where cream is not plenty
Apple Charlotte-Butter a deer
earthen dish and place around the
sides slices of bread cut about one
inch thick, buttered and soaked in
cold water. Fill the lined dish with
sliced sour apples, put over them one
cup of sugar, one-half cup of cold wa.
ter, a 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 a
plate and bake slowly two hours
When ready to serve, loosen the bread
from the sides with knife, remove
the plate from the top, lay the plate
you serve 1t ON top and tip the dish
bottom up and lift off the dish it was
baked in. To be eaten with cream
and sugar.
Baked Indian and Apple Pudding
Two quarts Of milk, one small cup OF
sifted cornmeal, one cup of molasses
fohInonANn 80 rxfn
spoon of salt, butter the size of an
egg, one quart of sliced sweet apples
Put one quart of milk on the stove
to heat and when hot sift the meal in
put 1t over the hot part of the stove
to cook and stir 1t constantly for five
minutes. Let 1t cook until it bubbles
and thickens. Remove from the
stove, add te seasoning ond apples,
then add the other quart of cold milk;
stir and mix thoroughly. put into an
earthen pudding dish and bake slowly
four hours. After the pudding has
been in the oven one hour take
spoon and stir the pudding thorough
ly, as that mixes the apples. and II
will not be all at the bottom of the
dish. Then let it cook slowly the
three hours undisturbed. Serve with
sugar and cream.
Brown Betty-Butter an earthen
pudding dish, cover the bottom with
a layer of breadcrumbs, then put in
a layer of chopped sour apples. then
thick layer of crumbs. Sprinkle over
a little sugar. nutmeg or cassia, small
bits of butter. then layer Of crumbs
and alternate with the apples until
the dish is full. seasoning each layer
of apples with sugar. butter and spice,
having the last layer crumbs when the
dish is filled. Pour over one cup of
cold water. cover with a plate and
bake In a slow oven two hours. To
ha aatan with au0or oud oroau