Apple Indian Pudding

2 cupfuls quartered apples cupful corn meal.

1/2 cupful molasses 1/2 cupful brown sugar 4 cupfuls milk.

2 tablespoonfuls butter 1 teaspoonful salt cinnamon and nutmeg.

Scald milk; pour on the corn meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered for three hours. Stir occasionally.

Apple And Suet Pudding

2 cupfuls chopped apples.

1 cupful molasses 2 cupfuls chopped raisins.

1/8 teaspoonful salt 1 cupful sour milk.

1 cupful suet.

1 teaspoonful soda.

Flour to make stiff batter.

Add soda to the milk, add the ingredients a little at a time, mix well. Boil in a pudding bag about two hours.

Apple Batter Pudding

1 cupful milk.

1 cupful flour.

2 eggs.

2 tablespoonfuls butter.

1 teaspoonful salt.

2 cupfuls quartered apples 2 teaspoonfuls lemon juice.

1/4 cupful sugar.

Mix sugar, salt, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve immediately with hard sauce.

Hard Sauce

1/2 cupful butter 1 cupful powdered sugar 1 teaspoonful vanilla.

cream butter and sugar together, add vanilla.

Apple Rice Pudding

4 apples.

4 tablespoonfuls marmalade.

2 tablespoonfuls butter.

2 tablespoonfuls sugar.

1/4 cupful rice.

2 1/4 cupfuls water.

1/4 teaspoonful salt.

Cut the apples and put them in a pan with the butter, sugar and enough water to cover them. Cook them until they are soft and all the water has been taken up. Wash and cook the rice in salted boiling water until tender, then drain. Caramelize a mold and line the bottom and sides of it with the rice. Put the cooked apples in the center of the mold and spread the marmalade over them. Cover the top with rice and bake it in an oven for fifteen minutes. When the rice is cold, turn out onto a platter and serve with any preferred liquid sauce.