Apple Batter Pudding. Maltese Cross
6 or 8 fine juicy apples, pared and cored.
1 quart of milk.
10 table-spoonfuls of flour.
6 eggs, beaten very light.
1 table-spoonful butter—melted.
1 saltspoonful of salt.
½ teaspoonful soda.
1 teaspoonful cream of tartar.
Set the apples closely together in the baking-dish; put in enough cold water to half cover them, and bake, closely covered, until the edges are clear, but not until they begin to break. Drain off the water, and let the fruit get cold before pouring over them a batter made of the ingredients enumerated above. Bake in a quick oven.
Serve in the baking-dish, and eat with sauce.