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Apple Batter Pudding

Peel, core, and slice thin six tart apples and place in baking-dish. Cream together one-fourth cup butter and one cup sugar; add two eggs, one cup of milk, and two cups of flour in which must be sifted two teaspoons baking powder. Pour the mixture over the apples and steam one hour. Serve with cream or sauce.

APPLE SLUMP No. I Pare, core, and quarter one dozen tart, juicy apples and place in a saucepan which has a close cover. Pour over them a pint of hot water and set on the back of the stove for eight minutes, when add two cups of molasses. Make a soft biscuit dough with milk and roll out half an inch thick, making of it a cover for the apples. Place this paste-cover on the apples and put on tight the lid of the saucepan, bucket, or other vessel used. Cook on top of stove for thirty minutes without lifting cover. This may be set in oven to brown a few minutes or served as it iswith a sweet sauce. APPLE SLUMP No. 2 Mix with a milk biscuit dough (using a pint and a half of flour) one or two eggs and through it two quarts of finecut apples. Place half an inch thick in buttered bakingpan. Bake in quick oven and eat with cream.