best mode of preserving apples is to
carry them at once to the fruit-room, where they should be put
upon shelves, covered with white paper, after gently wiping each
of the fruit. The room should be dry, and well aired, but should
not admit the sun. The finer and larger kinds of fruit should
not be allowed to touch each other, but should be kept separate.
For this purpose, a number of shallow trays should be provided,
supported by racks or stands above each other. In very cold
frosty weather, means should be adopted for warming the room.

BAKED APPLE PUDDING.

(_Very Good_.)

1231. INGREDIENTS.--5 moderate-sized apples, 2 tablespoonfuls of
finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk,
a little grated nutmeg.

_Mode_.--Mix the flour to a smooth batter with the milk; add the eggs,
which should be well whisked, and put this batter into a well-buttered
pie-dish. Wipe the apples clean, but do not pare them; cut them in
halves, and take out the cores; lay them in the batter, rind uppermost;
shake the suet on the top, over which, also grate a little nutmeg; bake
in a moderate oven for an hour, and cover, when served, with sifted loaf
sugar. This pudding is also very good with the apples pared, sliced, and
mixed with the batter.

_Time_.--1 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

BOILED APPLE PUDDING.

1232. INGREDIENTS.--Crust No. 1215, apples, sugar to taste, 1 small
teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of
lemon-juice.

_Mode_.--Make a butter-crust by recipe No. 1213, or a suet one by recipe
No. 1215, using for a moderate-sized pudding from 3/4 to 1 lb. of flour,
with the other ingredients in proportion. Butter a basin; line it with
some of the paste; pare, core, and cut the apples into slices, and fill
the basin with these; add the sugar, the lemon-peel and juice, 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 fast-boiling water.
Let it boil from 1-1/2 to 2-1/2 hours, according to the size; then turn
it out of the basin and send to table quickly. Apple puddings 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 so soon becomes heavy.
Apple pudding is a very convenient dish to have when the dinner-hour is
rather uncertain, as it does not spoil by be