Reference > Farmer's Cookbook > HOT PUDDINGS > Scalloped Apples
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Scalloped Apples

1 small stale loaf baker’s bread
1/4 cup sugar
1/4 cup butter
1/4 teaspoon grated nutmeg
1 quart sliced apples
Grated rind and juice of 1/2 lemon

Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Corn Pudding Bread Pudding  
 
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