Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the
vinegar rapidly to prevent burning. Put in self-sealing can, and keep
in a cool place.
PUDDINGS
"The proof of the pudding lies in the eating."
APPLE PUDDING. MRS. G. H. WRIGHT.
Six good-sized apples, stewed and well beaten; six eggs, beaten
separately; one pint of sweet cream; sweeten and flavor to taste.
Bake with an under crust. It can be eaten with whipped cream and is
excellent.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.
Mix together one cup flour, one teaspoonful of baking powder, a pinch
of salt; into this rub one tablespoonful of butter. Beat one egg, and
stir into it half a cup of milk; add this to the flour, etc. Pare and
slice two sour apples, and press into the dough. Bake about one-half
hour. The beauty of this pudding is that you are always sure of
success. This recipe makes enough for a family of four.
SAUCE.--One cup of sugar, two-thirds of a cup of butter, two
tablespoonfuls of flour, three gills of boiling water; boil three
minutes; flavor to taste.
APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little larger; chop
up some apples, and cover this crust; add a layer of sugar, and
sprinkle with cinnamon; then add a layer of raisins, and sprinkle with
bits of citron, chopped fine.
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