The Holly chieftain., 1913-02-14
GOOD APPLE PUDOlN6S
RECIPES ron WHAT 10 KNOWN
~ QUEEN o. oEeeGRTA
Dutch style Usivsssslly uGe1-
Cooked With Nlse 10 . ost1se6
Maay Sesfsr-osesa ostty -
Old eavorjte.


half teapsoon soda. onehaif teesDoon
salt. one egg and . generous two
thirds cup Of sweet milk Nix the
hour. cream tartar. soda and salt to-
gether and put through the sieve.
Beat the egg light and mix with ths
milk Rub two tablespoons OF batter
Into the Aour and mix well With tAe
milk and egg. Do not mold. but pour
the mixture Into . well-buttered pan.
having the dough one inch deep In the
pan. Pare four apples. cut them In
seighths. 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-Ons and
ons-half cups uncooked rice. two dozen
small apples Wash the rice and soak
two hours In cold water. Pare and
quarter the apples. yet the pudding
cloth. spread II In the colander.
sprinkle lightly with nour. spread on
two-thirds OF the rice. lay In the ap-
pies - closely ~ possible. then the
remainder Of the rice. Tie up the
bag. put Into boiling water and boil
one hour. Serve with inolasses sauce.
Molasses Sauce-One cup OF mo-
lasses. one-half cup Of water. one t.
blespoon Of butter. one-half teaspoon
OF cinnamon. . speck Of salt. three
tablespoons OF vinegar. Boil twenty
minutes.
Apple Charlotte-Butter . deep
earthen dish and place around the
sides slices OF bread cut about one
inch thick. buttered and soaked In
cold water. FIJI 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 OF 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 on 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 cornmeai. one cup Of molasses.
one tablespoon Of ginger. 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 1t cook until 1t bubbles
and thickens. Remove from the
stove, add to 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 It
wfil 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
q layer Of breadcrumbs. then put In
. layer of chopped sour apples. then
thick layer Of crumbs. Sprinkle over
q 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 plate and
bake in a slow oven two hours. To
be eaten with sugar and cream.