Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1913-03-19
GOOD APPLE PUDDINGS
RECIPES FOR WHAT is KNOWN
AS QUEEN OF DESSERTS.
Dutch Style Universally Liked
Cooked With Rice Is Method
Many Prefer-Brown Betty an
Old Favorite.

Dutch apple pudding-One pint OF
dour, one teaspoon cream tartar, one
half teapsoon soda, one-half teaspoon
salt, one egg and a generous Two
4hirds cup of sweet milk. Mix the
-four, cream tartar, soda and salt to-
Sether 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 well-buttered pan,
having thu 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 MOD
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 and
quarter the apples, wet the pudding
cloth, spread it in the colander,
sprinkle lightly with -four, spread on
two-thirds of the rice, lay in the ap-
Piles 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, a speck Of salt, three
tables poons Of vinegar. Boil twenty
minutes. This Is also nice for apple
puddings, where cream is not plenty.
Apple Charlotte-Butter a deep
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
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 it 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 Gf molasses1
pas iahlescSS OF gipgef, one tea.
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 it constantly for five
minutes Let it 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 a
bpOOu dlu BILL luS PuooiuS IAoAou6h
ay, as that mixes the apples, and 1t
will not be all at the bottom Of the
dish. Then let 1t cook slowly the
three hours undisturbed. Serve with
sugar and cream.
Brown Betty-Butter an earthen
guiding dish, cover the bottom with
q layer Of breadcrumbs, then put in
g layer of chopped sour apples, then
thick layer of crumbs. Sprinkle over
q little sugar, nutmeg or cassia, small
bits of butter, then a 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 plate and
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