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Swiss Pudding, Plain

Take half a dozen large baking apples, pared, cored, and sliced, and half a pound of finely-grated bread-crumbs. Butter a pie-dish, and cover the bottom with a layer of bread-crumbs. Add a layer of sliced apples, and sprinkle over these a little grated nutmeg or lemon-rind, and a large spoonful of moist sugar. Fill the dish with alternate layers of bread-crumbs and apples, and let crumbs form the uppermost as well as the lowest layer. Place little pieces of butter here and there on the top of the pudding, and pour half a cupful of water and the juice of the lemon upon it. Bake in a moderate oven. When the surface of the pudding is brightly browned, and the apples have fallen, it is done enough. Serve with finely-powdered sugar. If liked, six ounces of beef suet may be substituted for the butter, and the ingredients may be mixed thoroughly, put into a buttered mould, and boiled instead of being baked. Time to bake, about two hours, less or more according to the quality of the apples; to boil, four hours. Probable cost, 1s. Sufficient for four or five persons.