Cookery for every household

Make the batter as directed in Recipe 1889, and allow it to stand an hour if possible. Grease a Yorkshire pudding tin, and lay the apples thinly sliced at the bottom of it. Sprinkle them with the sugar and ground cinnamon, or grated lemon rind if preferred, and pour the batter over. Lay small pieces of butter here and there on the top, and bake in a good oven until well browned and nicely risen. Cut in pieces and serve quickly, sprinkled with sugar. Note. — Other kinds of fruit may be used in the same way. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 7 d. or 8 d. 1810. Bread and Apple Pudding 3 or 4 slices bread and butter. 1 lb. apples. 1 tea-sp. ground cinnamon. 1 cup syrup. | cup water. 2 table-sps. Demerara sugar. Grease a pie dish or deep baking dish- and line it neatly with slices of bread and butter. Pill the dish with apples, which have been peeled, cored, and thinly sliced, and sprinkle them with the ground cinnamon. Mix the syrup and water together, pom1 them over the apples and sprinkle the sugar over. Put another layer of bread and butter on the top, cover the dish and bake in a moderate oven. When ready, turn out the pudding carefully, sprinkle with castor sugar, and serve hot with a jug of cream. Time to cook, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1811. Apple Charlotte (Charlotte aux Pommes) Bread. Clarified butter. 4 to 6 oz. sugar. H lbs. apples. Flavouring. Water. 2 yolks of eggs. Take a plain lj-pint tin souffle mould or high cake tin, grease it carefully with clarified butter, and dust it out with castor sugar. Cut some strips of stale bread about 1 inch wide and the height of the tin in length. Dip these in clarified butter and line the sides of the tin with them, arranging them closely together and brushing over the joins with a little beaten egg. Cover the bottom of the tin with a round piece of bread dipped in butter, and a second round should also be prepared ready for the top. Choose good soft apples, which will cook easily. Stew them with the sugar and very little water, and reduce them to a thick pulp. Flavour with a little lemon, nutmeg, or cinnamon, according to taste, add the yolks of eggs, and fill up the mould. Lay the round of bread dipped in butter on the top, and bake in a good oven. When ready, turn out carefully and sprinkle with sugar. A little cream and castor sugar may be served separately. Time to bake, | to 1 hour. Sufficient for 4 or 5 persons. Probable cost, la. 1812. Baked Apple Custards 1 cupful apple pulp. 1 cupful milk. Sugar to taste. 1 oz. butter. 2 eggs. A few drops of carmine. Prepare the apple pulp by rubbing some nicely stewed or baked apples through a sieve. The pulp must be of a good thick consistency. Mix it with the milk, the butter melted, and sugar to taste. Then add two yolks and one white of egg beaten together, and three or four drops of carmine to make all a pinkish colour. Pour the mixture into small greased fireproof dishes, and bake in a moderate oven until set. Then whip up the remaining white of egg to a stiff froth and pile a little on the top of each custard. Dredge with sugar and return to the oven for a few minutes to become lightly browned. These may be served hot or cold. Note. — Other fruit purees may be used in the same way.