Evening Republican, Volume 17, Number 122, Rensselaer, Jasper County, 22 May 1913 — Making Apple Pudding. [ARTICLE]

Making Apple Pudding.

Three cupfuls cored, pared and quartered apples, grated rind of one lemon, quarter of a cupful of sugar, two tablespoonfuls lemon juice, half a teaspoonful of salt, three eggs, two tablespoonfuls of butter, one heaping cupful of flour, one teaspoonful of baking powder, and one \supful of milk. Mix the sugar, lemon rind, lemon juice, flour, salt, baking powder, milk and well-beaten eggs. When smooth add the apples; pour into a buttered baking dish, and bake in a moderate oven for one hour. Serve hot with wine sauce. For the wine sauce: Cream haff a cupful of butter with one cupful of sugar, then add four tablespoonfuls of whipped cream and one tablespoonful of sherry wine.