Two apple desserts with new variations

Here are two apple desserts, both easy to put together. One has a cup of rolled oats to add a nutty flavor. The other is much like the old fashioned dishes called ''slumps'' and frummeries'', that taste good and have the wonderful aroma of cinnamon and sugar when they're served warm with cream or ice cream. Scotch Apple Pudding 4 large apples, pared, cored 1/2 cup sugar 1/8 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon butter 1/2 cup rolled oats 1 1/2 cups milk

Cut apples into eighths; combine sugar cinnamon and salt. In buttered baking dish place half the apples, then sprinkle with half the sugar mixture. Dot with butter. Sprinkle oats over all.

Arrange another series of layers then add milk.

Cover dish and bake 45 minutes in oven heated to 350 degrees F. Remove cover and bake 14 minutes more. Serve hot or cold. Serves 6 to 8. Apple Brown Betty 2 cups soft bread cubes 1/4 cup melted butter 5 cups sliced apples, peeled, sliced 1/2 cup brown sugar 1/8 teaspoon nutmeg 3/4 teaspoon cinnamon l lemon, grated rind and juice 1/4 cup boiling water

Combine bread cubes with melted butter. Place 1/3 of them in a 1 1/2 quart baking dish. Add half the apples. Combine sugar and spices and sprinkle half over the apples.

Cover with 1/3 bread cubes, then remaining apples and sugar mixture.

Pour water over all and top with remaining bread. Cover and bake 30 minutes at 350 degrees F. Remove cover and bake 20 minutes more or until brown.

Serve with light or whipped cream or vanilla ice cream. Serves 6. Apricot Brown

Substitute 3 cups stewed and drained apricots for the apples and use apricot juice instead of water.

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