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Apple Pudding, Boiled

IN- GREDIENTS. -Suet crust, apples, sugar to taste, a few strips of lemon-peel, a few cloves. AVERAGE COST, 10d.

Make a good suet crust by either of the given recipes, using for a moderate-sized pudding from to 1 lb. of flour, with the other ingredients in proportion Butter a basin; line it with some paste; pare, core, and cut the apples into slices, and fill the basin with these, putting the sugar in the middle, the flavouring, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fastboiling water; let it boil from 2 to 3 hours; then turn it out of the basin and send to table quickly. Apple puddings APPLE SAUCE. may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust soon becomes heavy. A netted cloth gives them a pretty appearance. This pudding does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with water all the time, and not to allow it to stop boiling.

TIME.- From 2 to 3 hours, according to the quality of the apples.

SEASONABLE from August to March.

Apple Sauce (for Geese, Pork, &c.). -INGREDIENTS for a goose or pair of ducks. -1 lb. of apples, sifted sugar to taste, a piece of butter the size of a walnut; water.

AVERAGE COST, 3d.

Peel, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and the butter.

TIME. According to the apples, about hour.