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Sweet Apple Pudding, No. 4. —Sweet milk, 1 qt.; eggs, 4; sweet apples, pared and chopped, 3 rounding cups, a lemon, nutmeg and cinnamon; soda^ % tea-spoonful; vinegar enough to dissolve the soda; flour to make as cake batter. Directions— Grate off 1/2 the rind of the lemon, using all the juice; beat the yolks very light; add the milk, seasoning and stir in flour to
snake rather a thick batter, and stir hard 5 minutes; then stir in the chopped ^apples, then the beaten whites, and finally the soda, dissolved in a little vinegar, mixing all well. Bake in 3 shallow dishes, to ensure cooking the sweet apples, which require more cooking than tart ones—about 1 hour—covering the top with paper the last half hour. To be eaten hot with cream, or milk and sugar. Apple Charlotte, or Bread Pudding
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