Mother had us wash the apples first and then cut them in quarters. Then we peeled them and took out the cores. At last we cut them up in very small dice.
Then we measured out our bread curmbs. Not dried crumbs that Mother was saving for escalloped dishes, but crumbs of fresh bread or bread that was only a little dry.
We each mixed our apples, crumbs, cinnamon, and sugar, and then added the lemon juice. (Mother says the lemon juice can be left out if you don't happen to have it, or you can use a teaspoon of lemon extract instead.) Then we added the melted butter and the water, and mixed it all up together.
Then we buttered a baking dish (I took the little brown casserole) and poured the apple mixture into it.
The oven was already hot (Mother had us light it a few minutes before) and so we turned it down quite low and put our puddings in to bake for forty minutes.
Note: A quite low oven would be about 325º F.
While they were baking, Mother had us make Hard Sauce for them. [Sue and her friend Ruth Ann are each making every recipe separately so they have two of everything.] Of course, Robin and I always eat cream on our Brown Betty, but Father likes Hard Sauce best.