The "A1" cookery book

Albert Pudding. — 1 lb. each butter, flour, and sugar, 2 eggs. Beat the butter to a cream, and add the sugar and flour and the yolks of the eggs and flavouring of vanilla or almond. Beat to a stiff froth the white of one egg, and add at the last moment. Butter a mould and fill it with the mixture, lay a piece of buttered paper over the top, and steam the pudding for 1½ hours ; turn out of the mould and serve with wine or sweet sauce (page 90). Amber Pudding. — 6 apples, 2 oz. butter, 1 lemon, 2 oz. sugar, 2 eggs, pastry. The apples must be peeled, cored, and cut in slices, and put in an earthenware jar to stew with the juice and rind of a lemon and the butter. When the apples are tender rub them through a hair sieve and stir in the yolks of the eggs. Line a pie-dish with pastry, pour in the mixture, and bake in a quick oven about twenty minutes ; have ready the whites of the eggs beaten to a stiff froth with a little sugar, and pile them on the top of the pudding. Decorate it with cherries and other dried fruits, and set back in the oven to colour the meringue. Angel Pudding. — 1 pint cream, 2 eggs (leave out one white), 1 oz. sugar, 1 oz. flour, 1 oz. butter. Melt the butter in the cream, then well mix in the other ingredients and bake in buttered tins. Serve hot with wine sauce (page 90). Apple Charlotte or Friar’s Omelette.— 12 apples, 2 oz. butter, sugar, i egg, bread-crumbs, cloves. Boil the apples to a pulp with two cloves and a little water, then add the butter, and sugar to taste, and take out the cloves. When the mixture is cold stir in the egg, previously well beaten. Butter a pie-dish thoroughly, and sprinkle it all over thickly with bread-crumbs. Put in the mixture of stewed apples, and strew more bread-crumbs over the top. Bake in a moderate oven, and turn out of the piedish. Strew white sugar over it. The egg can be omitted. Apple Charlotte (very good). — Butter a round cake tin and line it entirely with thin slices of the crumb of a stale loaf ; the bread should be cut in fingers two inches in width and dipped in clarified butter, the edges overlapping one another so as to hold the fruit well. Have ready the filling, made as follows : — Weigh 3 lbs. of good cooking apples after they have been pared, cored, and quartered ; put them into a stew-pan with 6 oz. of butter, 1 lb. castor sugar, 1/2 of a teaspoon of powdered cinnamon, and the strained juice of a lemon ; let these stew gently over a slow fire till tender. Add a gill of white wine and 2 oz. of sultanas. When cool put this mixture into the mould that is lined ready, cover the top with more fingers of bread soaked in clarified butter, and bake in a brisk oven for about an hour till it is brown and crisp. Serve hot in the mould with a serviette pinned round it. Apple Dumplings. — Peel some large apples, and take out the core with a scoop. Make some pastry. Fill the centre of each apple with sugar. Cut the pastry into rounds large enough to cover the apples. Place an apple in the centre of each round, and shape the pastry round it. Bake in a quick oven on a greased tin for three quarters of an hour. The length of time will depend upon the kind of apples used.