Harper's cook book encyclopædia

Graham bread cut into thin slices. Put into the kettle a layer of the fruits, then a layer of bread, alternating until the kettle is nearly full, or a sufficient quantity is prepared ; add cold water until it reaches within two inches of the top of the pudding ; let it simmer slowly until the bread and fruit are thoroughly soft, when the liquor will be very rich ; serve warm or cold. Grated cocoanut may be added if its flavor is desired. Apples Buttered with Toast. — Put six nice pippin apples in a saucepan half full of cold water ; let come to a simmer for five minutes ; remove the apples from the pan ; peel and core them. Have prepared six round pieces of bread half an inch thick; butter them on both sides. Butter well a small pie-pan; place the bread in it and sprinkle over three tablespoonfuls of granulated sugar. Put one teaspoonful of fresh butter in each apple ; finish with one teaspoonful of sugar ; put in the hot oven for twenty minutes. Remove from the oven and fill them up over the top with some nice currant - jelly ; put back in the oven for five minutes. Serve hot. Apple Charlotte (with apricots). — Peel, core, and cut in thick slices one quart of nice pippin apples, and put with three table-spoonfuls of fresh butter in a small saucepan over a brisk fire for five minutes, stirring constantly. Remove from the fire and add one liquor-glass of brandy, three table-spoonfuls of water, half a teaspoonful of grated orangerind, or of vanilla, three tablespoonfuls of powdered sugar. Put the saucepan back over the fire, cook ten more minutes with cover on, stirring from time to time. This puree must be thick. Remove from the fire, cool the puree, and mix with it the white of an egg, beaten stiff. Butter well all over a mould of one quart, cut a round piece of an American loaf — it must be the size of the top of the mould and an eighth of an inch thick — lay it inside the mould, and garnish all around with slices of bread cut one inch wide and the length of the mould. Dip one side in melted butter, to make the slices adhere to the mould and stick together ; they must be overlapping each other. Fill up the mould to a third part with the cooked apples, and put in the centre six table-spoonfuls of apricot marmalade previously heated up. Fill the mould with the remaining apples ; cover with another round piece of bread ; put the mould over a round pie-pan, and bake in a hot oven for thirty minutes. Remove from the oven. Put a small, fancy napkin over a hot, round platter ; put the platter over the mould and turn it over with care. Remove the mould, decorate around with some fresh macaroons, and serve hot. Rice cooked in milk with a little sugar, and flavored in the same way as the apples, could be substituted for the apricots, and would make a very substantial as well as tasty entrement.