APPLE PUDDING.

A plain, unexpensive apple pudding may be made by rolling out a bit of
common pie-crust, and filling it full of quartered apples; tied up in
a bag, and boiled an hour and a half; if the apples are sweet, it will
take two hours; for acid things cook easily. Some people like little
dumplings, made by rolling up one apple, pared and cored, in a piece
of crust, and tying them up in spots all over the bag. These do not
need to be boiled more than an hour: three quarters is enough, if the
apples are tender.

Take sweet, or pleasant flavored apples, pare them, and bore out the
core, without cutting the apple in two Pill up the holes with washed
rice, boil them in a bag, tied very tight, an hour, or hour and a
half. Each apple should be tied up separately, in different corners of
the pudding bag.


CHERRY PUDDING.

For cherry dumpling, make a paste about as rich as you make
short-cake; roll it out, and put in a pint and a half, or a quart of
cherries, according to the size of your family. Double the crust over
the fruit, tie it up tight in a bag, and boil one hour and a half.


CRANBERRY PUDDING.

A pint of cranberries stirred into a quart of batter, made like a