Fill a quart pan alternately with sliced sour apples and sugar, add one-half cup of water, put weight on cover and bake three hours. - Mrs. George A. Cole, Middletown, Conn.

Apple Pudding

Place alternate layers of bread crumbs and apples chopped fine in a pudding dish sprinkled over with sugar and add a little nutmeg, several pieces of butter. Pour over all a cup of boiling water, cook until apples are done. Serve with cream and sugar. - Mrs. D. J. Braman, Oceanside, Calif.

Apple Sago Pudding

Pare and core one-half dozen tart apples, pour over them one cup of water, cover tight and cook until the apples are quite tender but not quite done, pour off the juice, fill the cores with sugar, using one cupful, pour over them two-thirds cup of fine sago which has been soaked one hour in cold water, and on top of this put bits of butter and the juice from the apples, also a fine sprinkling of cinnamon. If apples are not very tart sprinkle over them the juice of one-half lemon. Bake rather rapidly for one hour. - Contributed, Manistee, Mich.