Mode. — Line a deep tart tin with puff paste, fill with mulberries, sprinkle generously with sugar, cover with pastry, and ornament the edge.prettily ; brush over with beaten egg and bake for an hour or a little longer, according to the size of the pie. Cut the centre out and p Pastry, Pies and Puddings, make a hole in tlie middle of the pie ; fill this with whipped cream, sweetened and flavoured, or with a rich custard. Serve cold. 588— APEICOT JELLY. 1 tin of apricots 1 pt. jelly i pt. boiled custard 2 ozs. gelatine Lemon Sugar✪ Apricot Jelly. Mode. — Make a pint of stiff jelly; rinse out a nice mould in cold water ; pour into it a little jell}^ and when firm place the best apricots in a circle or any other design in the mould, pouring in a little more jelly to set them ; when that is firm decorate the sides of the mould with jelly; if a round or oval mould, this is done by pouring the jelly into the mould, and then turning it slowly round on the ice till the mould is coated ; if the mould is square do one side at a time and let it set. Bub the remainder of the apricots through a sieve, add a little lemon and sweeten with sugar ; add the custard ; have the gelatine melted, and strain in stirring all the time ; pour into the decorated mould and let it set ; when stiff enough to bear the weight fill up the mould with melted (but not warm) jelly ; leave on ice or in a cold place till required, then turn out and decorate with chopped jelly round. 589— baked" apples. 6 or 8 apples 2 eggs Sugar Eed jelly Lemon. Mode. — Peel and core the apples, place in a deep dish with a spoonful of water to prevent them from burning ; fill the centres with sugar, adding a little grated lemon rind to each ; bake slowly until quite soft when tested with a straw or skewer, whip the whites of the eggs to a stiff meringue, sweeten and flavour with lemon ; arrange the apples in a glass dish ; place a spoonful of the merin- gue on top, and dot each with tiny pieces of red currant, or any Obfcher red jelly✪ Baked Apples. Serve with boiled custard for which the two yolks of the eggs may be used. Fastry, Pies and Puddings. 590— OEANGE PIE. Puff pastry 3 oranges 3 tablespoonfuls of sugar 4 eggs 1 cup of milk✪ Orange Pie. Mode. — Line ttie edges of a pie-dish prettily with the pastry, taking care it does not reach more than a quarter way down the sides, peel and quarter the oranges, remov- ing the pith and pips, beat the yolks of the eggs and sugar together, add a little grated orange rind and the milk, drop in the quarters, pour into the pie-dish (which must be greased and not too large for the quantity of mixture), stir well and set in a moderate oven, directly the pastry is brown (this should be brushed over with beaten egg to glaze it), place in the coolest part of the oven until the mixture is set. Whip the whites of the eggs to a stiff froth, sweeten and flavor with orange juice, pile high on the top of the pie, place in the oven till brown. Serve hot or cold. 591— CANAEY PUDDING No, 2.. 3 eggs 5 ozs. of sugar 4 ozs. flour 5 ozs of butter 1 lemon✪ Canary Pudding No. 2.

AI-modernized reading of the original text

Mode. — Line a deep tart tin with puff paste, fill with mulberries, sprinkle generously with sugar, cover with pastry, and ornament the edge.prettily ; brush over with beaten egg and bake for an hour or a little longer, according to the size of the pie. Cut the centre out and p Pastry, Pies and Puddings, make a hole in tlie middle of the pie ; fill this with whipped cream, sweetened and flavoured, or with a rich custard. Serve cold. 588— APEICOT JELLY. 1 tin of apricots 1 pt. jelly i pt. boiled custard 2 ozs. gelatine Lemon Sugar. Mode. — Make a pint of stiff jelly; rinse out a nice mould in cold water ; pour into it a little jell}^ and when firm place the best apricots in a circle or any other design in the mould, pouring in a little more jelly to set them ; when that is firm decorate the sides of the mould with jelly; if a round or oval mould, this is done by pouring the jelly into the mould, and then turning it slowly round on the ice till the mould is coated ; if the mould is square do one side at a time and let it set. Bub the remainder of the apricots through a sieve, add a little lemon and sweeten with sugar ; add the custard ; have the gelatine melted, and strain in stirring all the time ; pour into the decorated mould and let it set ; when stiff enough to bear the weight fill up the mould with melted (but not warm) jelly ; leave on ice or in a cold place till required, then turn out and decorate with chopped jelly round. 589— baked" apples. 6 or 8 apples 2 eggs Sugar Eed jelly Lemon. Mode. — Peel and core the apples, place in a deep dish with a spoonful of water to prevent them from burning ; fill the centres with sugar, adding a little grated lemon rind to each ; bake slowly until quite soft when tested with a straw or skewer, whip the whites of the eggs to a stiff meringue, sweeten and flavour with lemon ; arrange the apples in a glass dish ; place a spoonful of the meringue on top, and dot each with tiny pieces of red currant, or any other red jelly. Serve with boiled custard for which the two yolks of the eggs may be used. Pastry, Pies and Puddings. 590— OEANGE PIE. Puff pastry 3 oranges 3 tablespoonfuls of sugar 4 eggs 1 cup of milk. Mode. — Line ttie edges of a pie-dish prettily with the pastry, taking care it does not reach more than a quarter way down the sides, peel and quarter the oranges, removing the pith and pips, beat the yolks of the eggs and sugar together, add a little grated orange rind and the milk, drop in the quarters, pour into the pie-dish (which must be greased and not too large for the quantity of mixture), stir well and set in a moderate oven, directly the pastry is brown (this should be brushed over with beaten egg to glaze it), place in the coolest part of the oven until the mixture is set. Whip the whites of the eggs to a stiff froth, sweeten and flavor with orange juice, pile high on the top of the pie, place in the oven till brown. Serve hot or cold. 591— CANAEY PUDDING No, 2.. 3 eggs 5 ozs. of sugar 4 ozs. flour 5 ozs of butter 1 lemon.

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Apricot JellyBaked ApplesOrange PieOrange PieCanary Pudding No. 2

Mrs. Maclurcan's cookery book