Serve very hot, as it falls when cool.
BREAD-AND-APPLE PUDDING.
Butter a deep pudding-dish, and put first a layer of crumbs, then one of
any good acid apple, sliced rather thin, and so on till the dish is nearly
full. Six or eight apples and a quart of fresh crumbs will fill a
two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in
one pint of boiling water, and pour into the dish. Let the pudding stand
half an hour to swell; then bake till brown,--about three-quarters of an
hour,--and eat with liquid sauce. It can be made with slices of bread and
butter, instead of crumbs.
BIRD'S-NEST PUDDING.
Wash one teacupful of tapioca, and put it in one quart of cold water to
soak for several hours. Pare and core as many good apples as will fit in a
two-quart buttered pudding-dish. When the tapioca is softened, add a
cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and
pour over the apples. Bake an hour, and eat with or without sauce.
TAPIOCA PUDDING.
One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a
teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon
extract.
Wash the tapioca, and soak in the milk for two hours, setting it on the
back of the stove to swell.
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