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Plain Apple Pudding

Pare, quarter and core apples to fill a small dish rather more than half, and pour in water two inches deep. Make a crust of one pint of flour, one-half teaspoonful of salt, and baking powder enough to make it light. Add a level teaspoonful of lard, and flour enough to make a wet dough, and roll out quickly, put over the pudding-dish, and set on a hot stove. Cover tightly with a tin cover, on which put a flat-iron. The steam produced cooks the pudding quickly. Fifteen minutes will be found long enough. Serve hot, with hard sauce made of butter and sugar.