Miss Parloa's kitchen companion

of a cupful of sugar over it. Now spread the chopped apple upon the dough ; and after grating the nutmeg over it, sprinkle it with the remainder of the sugar. Roll up the same as jelly cake, and cut into pieces about an inch and a half long. Spread the remaining table-spoonful of butter on the bottom of a cake-pan. Place the pieces of the roll on end in the pan, and bake for half an hour in a moderate oven. Serve with lemon sauce. * Layer Apple Pudding. To make this pudding one needs two quarts of sliced apples, one cupful and a half of sugar, half a cupful of water, three table-spoonfuls of butter, one-third of a nutmeg, and seven large slices of stale bread. Soften the butter, that it may be easily spread. Soak the bread in cold water until it is soft ; one minute probably will be sufficient time if the slices be stale and light. Set out a pudding-dish that holds about three quarts. Butter the bread, and put a layer on the bottom of the dish. Spread upon it half of the apple, and sprinkle the fruit with half of the sugar and nutmeg. Now make a second layer of bread, and cover it with the remaining apple, — sprinkling with sugar and nutmeg, as before. Pour the water into the dish by spoonfuls. Cover with a large plate, and bake in a slow oven for two hours and a half. This may be served hot or cold. Cream is a fit accompaniment. * Canadian Apple Pudding. This is a simple pudding, being made of a pint of flour, a cupful of milk, one egg, three table-spoonfuls of butter, one table-spoonful of baking-powder, one cupful of sugar, half a cupful of water, two quarts of pared and quartered apples, half a teaspoonful of salt, and about one-fifth of a nutmeg, Put the apples, sugar, — reserving two table-spoonfuls, however, — nutmeg, and water into a deep pudding-dish. Place in a moderate oven for twenty minutes. Mix well in a sieve, and then rub through it, the flour, bakingpowder, salt, and the two table-spoonfuls of sugar. Add the milk and the eggs, well beaten, and stir with a spoon until a smooth dough is formed ; then add the butter, melted. Eemove the dish from the oven, and spread the batter on top of the apples. Return the pudding to the oven, and after increasing the heat, bake for twenty minutes. At serving-time turn the pudding out on a flat dish, having the crust underneath and the apple on top. Or the pudding may be served with the crust on top, in the dish in which it was baked. Serve with nutmeg or lemon sauce. * Stewed Apple Pudding. The materials needed are : two quarts of pared and quartered tart apples, half a pint of water, a slight grating of nutmeg, one pint of flour, two scant teaspoonfuls of baking-powder, half a teaspoonful of salt, one teaspoonful of sugar, and a scant teacupful of milk.