e
with bread crumbs, fill in the bread mixture, boil 2 hours and serve
with hard sauce.

368. +Bread Pudding (with Apples).+-- Cut 3 slices of bread, 1/2 inch
in thickness, from a 9 cent loaf of bread and soak them in cold
water for 10 minutes; press out and put them over the fire in a
saucepan with 1 tablespoonful butter; stir for 5 minutes, or until
it has formed into a compact mass; transfer it to a dish; when cold
stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and
add the bread; then add 2 cups finely chopped apples, 2
tablespoonfuls fine bread crumbs and lastly the beaten whites of the
eggs; butter a form, sprinkle with bread crumbs, fill in the bread
mixture, close tightly and boil for 2 hours; serve with hard, fruit
or wine sauce.

369. +Apple Rice Pudding (German art).+-- Place a saucepan with 1/2
pound rice covered with cold water over the fire and boil 5 minutes;
drain in colander, rinse off with cold water and return rice to
saucepan; add 1 quart milk, 1/2 teaspoonful salt and boil till tender;
pare and cut into slices 6 large tart apples and stew them in 2
tablespoonfuls butter till nearly done; put them into a pudding
form; when rice is cold mix it with 1/4 pound sugar, the yolks of 6
eggs and lastly the beaten whites of the eggs; pour it over the
apples, bake in the oven and serve with the following sauce:--Put
the apple peels and cores in a saucepan, cover with water and boil
till tender; strain through a jelly bag, return the liquor to
saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup
sugar and let it boil 5 minutes; serve with the pudding.

370. +Apple Pudding a l'allemande.+-- Pare and core 6 medium sized
greening apples, put them in a long, shallow tin pan, add 2 cups
boiling water, cover with another pan of same size and boil 5
minutes; drain off the water and put them into a pudding dish of a
size large enough to admit of the apples standing side by side.
Prepare the pudding batter as follows:--Put 1 cup milk in a saucepan
over the fire, add 1 tablespoonful butter and when it boils add 1
cup sifted flour, stirring constantly; continue the stirring until
the mixture has formed into a smooth paste and loosens itself; then
take it off the fire and let cool; in the meantime stir 1
tablespoonful butter to a cream and add 4 tablespoonfuls sugar and
the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time,
stirring well; then add a little of the paste and conti