A Common Apple Pudding

Instructions

1. Make a light crust with one pound of flour, and six ounces of very finely minced beef-suet.
2. Roll it thin, and fill it with one pound and a quarter of good boiling apples.
3. Add the grated rind and strained juice of a small lemon; grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred.
4. Tie it in a cloth, and boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas.
5. A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition.
6. To convert this into a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.
7. Proportions: Crust: flour, 1 lb.; suet, 6 oz. Fruit, pared and cored, 1-1/2 lb.; juice and rind of 1 small lemon (or some nutmeg or cinnamon in powder). Richer pudding: flour, 1 lb.; butter, 1/2 lb.; in addition to fruit, 1 or 2 tablespoonsful of orange or quince marmalade.