The art of cookery

Baked Apple Pudding No. i. — Cover the bottom of a buttered pudding dish with quarters of sour apples that have been pared and cored. Dust lightly with salt, and lay over them slices of stale bread that have been soaked in cold water until thoroughly saturated. Place a layer of quarters of apples upon the moist bread and cover thickly with Bread Crumbs No. 2, moistened lightly with melted butter. Sift two tablespoonfuls of granulated sugar over the apples, cover with a buttered pie pan or tin cover, and bake in a moderate oven for half an hour, or until the apples are soft, then remove the cover, let the pudding brown, and serve warm with creamed butter and sugar, foamy, or liquid sauce. Baked Apple Pudding No. 2. — Cover the bottom of a buttered, quart pudding dish with quarters of apples. Dust lightly with salt, cover with Bread Crumbs No. 2, moistened with melted butter, and dust with cinnamon and ginger. Add another layer of apples, dust as before with cinnamon and ginger, pour over the pudding 240 The Art of Cookery. half a cup of New Orleans molasses mixed with an equal quantity of warm water, cover with the bread crumbs, place a buttered pie pan over the top, and bake until the apples are soft, then remove the pie pan, brown the pudding, and serve with any sauce preferred. Fig Pudding. — Mix together two cups of flour, two teaspoonfuls each of baking powder, cinnamon, and ginger, and half a teaspoonful each of salt, cloves, and mace. Add one cup of minced beef suet, and one cup of chopped figs, rubbing them well through the prepared flour, then add one cup of sweet milk, one cup of New Orleans molasses, and three eggs. Stir the mixture well, pour into a pudding mold, and steam three hours. Plum Pudding No. i. — Prepare like fig pudding, but instead of adding figs add one cup of seeded raisins, half a cup of English currants, half a cup of candied citron sliced thin, and a teaspoonful each of grated orange and lemon peel. Serve with liquid or foamy sauce. Plum Pudding No. 2. — Cream three quarters of a cup of butter, add to it one cup of granulated sugar, then the yolks of five eggs, and one cup of flour with which two teaspoonfuls of cinnamon and half a teaspoonful each of cloves, nutmeg, and salt have been mixed. Add a teaspoonful of lemon juice, one cup each of currants and seeded raisins, half a cup of thinly sliced citron peel, and a cup of flour with which two teaspoonfuls of baking powder have been sifted. Add lastly the whites of five eggs, beaten stifl", to which half a cup of granulated sugar has been added. Pour in a Puddings. 241 pudding mold, steam five hours, and serve with Foamy- Sauce No. 2. Plum Pudding No. 3. — To half a cup of creamed butter add one cup each of granulated sugar, seeded raisins, and English currants, half a cup of sliced citron peel, two cups of Bread Crumbs No. 2, and five unbeaten eggs. Stir in the eggs one at a time, alternating them with the fruit and bread crumbs, add half a teaspoonful each of salt and grated lemon or orange peel, and half a cup of orange juice, beat all well together, and add two teaspoonfuls of baking powder mixed with a quarter of a cup of flour. Pour into a pudding mold, steam five hours, and serve with any sauce preferred. PUDDING SAUCES.