Cassell's dictionary of cookery

Apple Creamed Tart.— Make an ordinary apple tart, Flavoured and sweetened. When baked, cut out the middle of the top, leaving merely a border all I'ound. Let the apples become quite cold, and then pour a nicely-flavoured custard over it, and strew on the top a little pink sugar. Time, three-quarters of an hour. Probable cost. Is. 6d. Sufficient for half a dozen persons. Apple Custard.— Take four pounds of finely-flavoured apples, and stew them gently, until tender, a pint and a half of water, one pound of sugar, and a little cinnamon. Strain the liquid, and stir into it, very gradually, eight well-beaten eggs. Put the mixture into a saucepan, and stir it until it thickens, ■s\hich will be in about ten minutes. Pour into custard-glasses, and cover with sifted sugar. Probable cost, Is. 6d. Sufficient for nine or ten glasses. Apple Custard Pudding.— Take a dozen finely-flavoured apples, peel, core, and boil them with the rind of two lemons, half a pound of sugar, and a cupful of water, until they will pass through a sieve. Let them get cold ; then add to them a little butter, and the whites of fom- eggs well whisked. Beat all together until the mixture is smooth and firm. Turn into a well-buttered dish, and bake in a quick oven. Sift a little sugar over them. They are nice either hot or cold. Time to bake, about half an hour. Sufficient for six persons. Probable cost. Is. Apple Custard Pudding (another way). — Put into a stewpan one dozen apples peeled and cored, the chopped rind of two lemons, half a pound of sugar, and a cupful of water. Simmer gently until reduced to a pulp ; and place at the bottom of a deep dish, well oiled. Take a pint of new milk, mix with it, gradually, a Httle sugar, the yolks of two ■eggs, and a dessert-spoonful of arrowroot or ground rice. Put them in a saucepan, and let them remain on the fire, stir-ring constantly until the custard begins to thicken. Pour it over the cold apple, and bake in a good oven. Time to bake, three-quarters of an hour. Sufficient for six pereons. Probable cost. Is. Apple Dumplings.— Shred as finely as possible half a pound of suet ; mix with it a pinch of salt, one pound of flom-, a small spoonful of baking-powder, and enough cold water to make it into a stiff paste. Use a fork .in mixing. Roll it out, and line a well-buttered basin with it. Fill the basin with apples, pared, cored, and sliced ; add a little sugar, one or two cloves, and a little water. Cover it with the paste, and pinch it all round. Tie it in a wellfloured cloth, and boil for two hours and a half. As soon as it is turned out of the basin, cut a little hole in the top, or the steam will make the pastry heavy. Serve with sweet sauce. Sufficient for six persons. ■ Probable cost. Is. Apple Dumplings (another way). — Take ;as many apples as you wish to make dumplings,