Cassell's dictionary of cookery

Apple Pudding, Baked (another way). — Fill the dish as in the preceding recipe, but instead of pouring a cupful of cold water over aU, pour three or four eggs beaten 'ith a little new milk. Bake iu a quick oven. Sift sugar over the top, and serve with sweet sauce. Time to bake, three-quarters of an hour. Probable cost, Is. 2d. Sufficient for six persons. Apple Pudding, Baked (another way). — Put a dozen apples into a saucepan with enough water to keep theni from burning, a piece of butter, a little powdered cinnamon, and sugar according to taste. Let them simmer gently until they fall, then beat them well. Place them in the middle of a ]Die-dish, and pour round and over them a good thick arrowroot custard. Put into a quick oven, and bake until brown. Time to brown, twenty minutes. Probable cost, Is. 6d. Sufficient for five or six Apple Pudding, Baked, Rich.— Line a pie-dish with good short crust. Stew four pounds of apples, and when hot, add a quarter of a pound of butter. Let them stand aside to cool, then add a cupful of cream, four wellbeaten eggs, sugar to taste, grated lemon-rind, and grated nutmeg. Stir all well together, then place the mixture in the pie-dish, and bake in a good oven. Serve with Devonshire cream, or custard. Time, half an hour to bake. Sufficient for six persons. Probable cost, 3s. Apple Pudding, Boiled.— Make a light batter with two eggs, four heaped table-spoonfuls of floui-, a little salt, and a large breakfastcupful of milk. Beat it well, then stir into it a few apples pared, cored, and sliced. Put all together into a well-oiled mould, tie it in a floured cloth, and boil for an hour and a half. Serve with sweet sauce. Probable cost, 8d. Sufficient for six persons. Apple Pudding, Nottingham.— Pare half a dozen good baking apples, remove the cores without dividing the fruit, and in their places put two or three cloves and a little sugar. Place these in a buttered pie-dish, pour over them a light batter, and bake in a moderately hot oven. Time to bake, two hours. Probable cost, 9d. Sufficient for four or five Apple Puddings (Alexandra's).— Pare, core, and quarter half a dozen finely- flavoured apples. Place them in a saucepan with a table-spoonfiil of water, the thin rind of half a lemon chopped small, and two tablespoonfuls of sugar. Simmer gently until reduced to a pulp; then stir in, while hot, a piece of butter the size of an egg, and when cold add two eggs well beaten, a breakfastcupful of finely-grated bread-crumbs, half a APP ( 10) APP cupful of niilk or cream, and a little grated nutmeg. Slix thoroughly, then pour into little cups previously oiled, and bake for twenty minutes in a moderate oven. Turn them out, and serve with sifted sugar. Probable cost, lOd. Apple Puddings (Mother's).— Roll out two pounds of crust of good suet or di'ipping {see 8uet Crust for Puddings), and let it be thicker in the middle than at the edges. Fill it with layers consisting of four tablespoonfuls of sliced apples, one tea-spoonful of tinely-shred suet, and one table-spoonful of currants. When full, fold it over, tie it in a well-floured cloth, boil, and serve with sweet sauce. Time to boil, two hours. Sufficient for six persons. Probable cost. Is.