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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

APPLE PUDDING (3 recipes)

Apple Pudding #1

Take 1 egg, 1 cup of sugar, 1 cup of sweet milk, and flour enough to make a batter as stiff as for cake, 2 teaspoonfuls of baking powder; grease a pudding dish with butter and cover the bottom with apples, pared and cut in quarters; pour over them the batter and bake until done. Serve with rich milk sweetened.

Sister Clara Ringer, Oregon, Ill.
 

Apple Pudding #2

Take tart apples, pare, and punch out the cores, put in an earthen pudding dish, fill the holes with sugar and grate over them some nutmeg; mix in 1/2 pint of water 1 tablespoonful of cornstarch; pour over the apples and bake until the apples are soft. Serve hot.

Sister Josiah Clapper, Salemville, Pa.
 

Apple Pudding #3

Fill a baking dish half full of sliced apples, pour over them a batter made of 1 tablespoonful of butter, 1/2 cup of sugar, 2 eggs, 1 cup of sweet milk, 2 cups of flour in which have been sifted 2 teaspoonfuls of baking powder. Serve with cream.

Sister Annie G. Falls, Dayton, Va.