SPARE THE APPLE, Spor, THE CHILD

1 cup of molasses, 1 teaspoon of soda dissolved in the
molasses, and the sliced apples. Stir well and stir into
a well buttered pudding mould. Steam for 4 hours and
serve hot with any good pudding sauce.

APPLE CUSTARD PUDDING

To 1 quart of pared and quartered apples add 14 cup
of water and stew until soft; remove from the fire and
add ¥% cup of sugar, two tablespoons of butter and the
juice and grated rind of 1 lemon. Mix 2 tablespoons
of flour with 2 cups of fine bread crumbs, stir into the
apple mixture and add the well beaten whites of 2 eggs.
Pour into a buttered pudding dish and bake for 45
minutes in a moderate oven. Serve with hard sauce.

BREAD AND BUTTER APPLE PUDDING

Cover the bottom of a shallow, well buttered pudding
dish with apple sauce. Butter slices of stale bread, cut
into diamond-shaped pieces and place as close together
as possible over the apple sauce, buttered side up.
Sprinkle with sugar and a few drops of vanilla. Bake
in a moderate oven and serve hot with cream.

APPLE ROLY POLY PUDDING

Pare, core and slice sour apples, roll a rich baking
powder dough ¥ in. thick, lay the sliced apples on the
dough and roll, tuck in the ends and prick deeply with
a fork, steam for 1%, hours, or wrap in a well-floured
pudding cloth, tie up the ends, plunge into boiling water
and boil for %4 of an hour. Serve with hard sauce.

ROYAL APPLE PUDDING

Select enough large apples to fill a pudding dish;
pare, cut a thick slice from the top and save, core and
scrape out the centres until only a thin wall is left. To
the scrapings add a finely chopped apple, a few chopped
almonds and raisins, a little sugar and cinnamon. Press
the mixture into the apple shells and replace the lids,

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