Baked Apple Pudding. Maltese Cross
6 or 7 fine juicy apples, pared and sliced.
Slices of stale baker’s bread, buttered.
½ pound citron, shred thin.
Grated peel of half a lemon, and a little cinnamon.
1 cup light, brown sugar.
Cut the crust from the bread; butter it on both sides, and fit a layer in the bottom of a buttered mould. Lay sliced apple over this, sprinkle with citron; strew sugar and a little of the seasoning over all, and put the next layer of bread. The slices of bread should be not quite half an inch thick. Butter the uppermost layer very abundantly. Cover the mould or dish, and bake an hour and a half.
Turn out and eat with pudding-sauce.