The complete cook book

longer; it will then be a firm dough. Roll it together with the hands, and put it in a cool place for five minutes. Peel and core six medium-sized pippin apples, sprinkle the table lightly with flour, lay the butter on it, roll it out twelve inches long by eight wide, and about the thickness of a silver dollar, then cut it into six equal-sized, square pieces. Arrange the apples upward in the middle of each square piece; mix together two ounces of granulated sugar with one teaspoonful of ground cinnamon, and fill the cavities of the apples with this. Break one egg into a bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, and with a pastry hair brush moisten the edges of the pieces of dough, and fold them firmly so that the apples are entirely enclosed. Lay them on a baking pan, and with the rest of the beaten egg brush over the surface and sides of the dumplings. Place them in a moderate oven for thirty minutes, and after they are a nice light golden color, remove, and dress them on a dessert dish. MARLBOROUGH APPLE TARTS— VERY FINE. Quarter, and stew a dozen tart apples. To each teacup of this pulp, rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg. Beat all together and bake in pans lined with pastry, with a rim of puff paste around the edge. This is an old and always good recipe. 234 The Complete Cook Book. DESSERTS, ETC PUDDINGS. Eggs must be beaten separately for puddings and beaten very light and dry. The white should be added always, and baked at once. If puddings are to be boiled, a kettle of boiling water should be handy, as cold water must never be added. If steamed, the water must be kept boiling from the moment your pudding is put in the steamer. Never remove the cover until the pudding is done. Moulds used either for baking, boiling or steaming must be well greased. Bags for boiling should be dipped in hot water, wrung out and then dusted with flour. Always allow room for your pudding to swell. ENGLISH PLUM PUDDING. One pound of suet, one pound of raisins, one pound of currants, half a pound of rolled crackers, half a pound of sifted flour, one pound of sugar, one-quarter of a pound of citron cut very fine, half-tumblerful brandy, half -tumblerful sherry wine, ten eggs well beaten, two teaspoonfuls (small) salt, one teaspoonful ground cinnamon, one teaspoonful nutmeg, half- teaspoonful allspice, half teaspoonful cloves, peel of one lemon grated. Mix all the ingredients together dry, then add the eggs, wine and brandy the last thing before turning into a buttered bowl, which will just hold the pudding. Tie a stout cloth tightly over the basin and plunge into a large kettle of boiling water. Boil six hours. The water must not be allowed to stop boiling one moment. The basin must have a rim to hold the cloth firmly; wring The Complete Cook Book. 235 the cloth out of cold water and flour it well before using. Pour brandy over the pudding, and bring to the table in a blaze of flame. CHRISTMAS PLUM PUDDING.