Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Butter small individual pudding dishes. Put in the bottom one layer of bread crumbs. Take nice tart apples, peel and core; cut in very thin slices; mix with sufficient sugar, a little grated nutmeg, and fill the dishes with the apples. Put on top a pat of butter. Sprinkle with a little wine or water, and cover same as a pie with a rich crust No. 76 or No. 79. Brush with milk and egg-wash, and bake till the apples are soft. Serve hot or cold with Hard Sauce or Cream Sauce. 431.— APPLE BREAD PUDDING. Cut bread into thin slices and toast in the oven to a nice brown. Prepare a custard like No. 161. Peel and cut apples in thin slices. Fill the dish in layers, with the bread soaked in the custard, and the apples; finish with bread. Pour over more custard, as much as the bread will take up. Bake till the apples are soft. Serve with Wine Cream Sauce No. 417. 452.— APPLE PUDDING A LA REINE. Prepare a compote of apples No. 31. Cut some sponge or pound cake in dice. Butter and sugar the pudding forms; fill the molds with alternate layers of cake and apples; finish with cake. Pour over a custard No. 161, till the cake is well saturated. Bake in pans partly filled with hot water, till the custard is done. Serve with English Cream Sauce with sliced almonds (see No. 421). 453.— APPLE BATTER PUDDING. BIRD'S NEST PUDDING. Prepare the compote of apples, No. 29 or 30 of small-sized apples. Put one in each individual pudding dish. Fill the core with sugar, butter and some raisins or currants. Prepare a batter like cream puff mixture No. 102. Take i pint of milk and let come to a boil with 4 ounces of butter and 6 ounces of sugar. When it boils, take off the fire and stir into it 10 ounces of sifted flour. Work in gradually 8 whole eggs, and thin up with one more pint of milk. Add a pinch of salt, the grated rind of one lemon, a little mace. Cover the apples with this mixture and bake. Serve hot with wine sauce: or cold with sweetened whipped cream. A large variety of these batter puddings can be made with any fresh fruit in season, and also of preserved fruit. 454.— APPLE COBBLER. Line a deep baking pan with pie paste, and fill with stewed or raw apples, sliced, sweetened and flavored like for apple pie. Cover with a top crust, brush with egg-wash and bake. Serve with cream or wine sauce. 455.— FRENCH APPLE PUDDING. Line a pan with short paste No 82, and fill with apple braise No. 32. Cover with puff paste No. 75 or 76. Mark the top in portions, wash with egg and bake. Ice with vanilla, cut in squares, and serve with vanilla cream sauce — hot or cold. 456.— BAKED APPLE ROLL. Roll out a sheet from paste No. 76, 77 or 79. Spread with finely-chopped apples, sweetened and spiced. Brush the edges of the sheet with water, make into a roll, set on pan, egg wash, and bake in a good hheat of 350 to 400° Fahr.When done, cut in slices and serve with cream or wine sauce. 457.— BAKED APPLE DUMPLING. Take the same paste as for Baked Apple Roll No. 456, roll out thin and cut in squares large enough to fold one apple in. Wash the squares with water; put one apple, peeled and cored, on each square. Fill the core with sugar flavored cinnamon, put on a small pat of butter, fold the paste over the apple, egg wash, and bake in a good heat. Serve with any suitable sauce. 458.— APPLE MERINGUE. Line bottom and sides of a square baking pan with short paste No. 82 or 83. Bake lightly and spread thickly with Apple Marmalade No. 1, or Apple Braise No. 32. Make the Meringue No. 93. Cover the apples with it, and put part of it in bag and decorate nicely; dust with sugar and put in the oven to color. When done, cut in squares and serve with cream sauce.