Know Appre VARIETIES AND USE InN SEASON

cut with a biscuit cutter. Put 2 tablespoons of stewed
_ apples on one-half of the dough, fold the other half over
and pinch the edges together; place these in a baking
pan, brush with milk and bake for 20 minutes.

APPLE SAUCE CAKE

Cream 1% cup of butter and beat in 1 cup of sugar;
add 1 cup of raisins, chopped, and dredged with flour;
1 saltspoon of salt, 114 teaspoons of cinnamon and ¥%
teaspoon of grated nutmeg. Mix these ingredients.
Dissolve 1 teaspoon of baking soda in a little warm
water and stir into 1 cup of unsweetened apples, let it
foam over into the ingredients and beat thoroughly; add
2 cups of flour and bake *%, of an hour in a moderate
oven.

APPLE DUMPLINGS

Take large baker’s buns, slice off the outer crust and
cut out so as to make a cup, brush over with melted
butter and place in the oven to dry and brown. Bake
medium-sized apples, from which the cores have been
removed and the centre filled with butter and sugar.
Place. the apples in the cup and serve with whipped
cream.

APPLE PUDDING

Sift together 114 cups of flour, 2 teaspoons of sugar,
14 teaspoon of salt, and 114 teaspoons of baking powder.
Work into the dry ingredients 3 tablespoons of butter
and add ¥% cup of milk. Butter a quart pudding dish
and fill two-thirds full of apples cut in quarters, sprinkle
with sugar and add 2 teaspoons of lemon juice and
1, teaspoon of nutmeg or cinnamon. Cover and bake
until soft. Roll the dough mixture out lightly, place
over the apples and bake for 20 minutes, and serve with
a hard sauce.

APPLE CORNMEAL PUDDING

Pare, core and slice very thin 12 medium-sized King
apples. To 1 quart of sweet milk add 1 quart of corn-
meal, 1 teaspoon of salt, 4 tablespoons of chopped suet,

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