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Apple Pudding

Pare and slice a few nice cooking apples, and put into a pan to the depth of 2 or 3 inches. Add sugar to taste and any desired flavoring.

Make a batter of 1 cup sweet milk, a small teaspoon salt, 1 egg, 1 teaspoon soda and 2 teaspoons cream of tartar sifted with sufficient Five Roses flour to make a batter as stiff as for pound cake. Serve with cream.

Note on Apple Puddings-After paring fruit, drop it in cold water to prevent it changing color through contact with the air.

A good sauce for apple pudding is made by simply boiling good molasses with a little butter and serving hot.