Virginia Cookery-book

Prepare two dozen large cooking apples by peeling and cutting them into small, thin pieces. Have ready also one pound of sugar, a quarter of a pound of sliced preserved citron, half a pound of hot melted butter, and a quart loaf of stale bread, also sliced thin. Take a baking-dish that will hold one gallon ; line it with slices of the bread dipped in the melted butter, placing the buttered side against the sides of the dish ; now make a thick layer of apples ; strew plentifully with sugar, and dot with bits of citron; now another layer of buttered bread; now another thick one of apples, sugar, citron, etc., until the dish is packed as full as it will hold ; steam for a while to extract the juice from the fruit ; then place the dish in a stove-pan to bake, applying the heat, however, very gradually, so as to run no risk of breaking the dish ; allow the charlotte to cook slowly for several hours, or until, by inserting a spoon, you find that the apples have become perfectly tender and transparent; when drawn from the oven turn out into a flat dessert-dish and sift over a frosting of granulated white sugar ; serve with a sauce of simple cream. To be eaten with dessert-spoons from small flat plates. Friar's Omelet. Prepare one dozen apples as if for sauce; stir in a quarter of a pound of butter, the same of sugar ; when cold, add four eggs well beaten ; season with a little nutmeg or cinnamon, or both; put the mixture into a baking-dish, thickly strewed with bread-crumbs, so as to stick at the bottom and sides ; then the mixture, topping off with a layer of bread-crumbs. When baked, turn it out of the dish, and sprinkle powdered sugar over it. Blackberry Pudding (Very Good). Make a batter of one quart of milk, one quart of sifted flour, and five eggs; then stir in three pints of fresh blackberries, having first strewed them with a teacupful of brown sugar; bake in a two-quart baking-dish, and eat with French sauce. This pudding is eaten hot. Milk. Flour. Iqt. 1 " Eggs 5 Blackberries 8 pts. Dressing for Sponge-cake Roll. Take the pulp and juice of three lemons (extracting all the seeds), and the rind of one, either grated or chopped up very fine, two table-spoonfuls of butter, six eggs beaten separately, sugar to the taste, three-quarters of a teacupful of cold water. Put all these ingredients together on the fire, and stir constantly until thick. Do not let it boil. Let it get cold, and use in place of jelly. Orange Custard Pie (Very Nice). Juice and grated rind of one orange, three-fourths of a cup of sugar, one cup of water, one heaping table-spoonful of flour mixed in a little of the water, four well-beaten eggs, reserving the whites of two for frosting ; fill into crust and bake. For the frosting beat the whites of the reserved eggs to a stiff froth, with two table-spoonfuls of powdered sugar ; spread evenly over top of pie, and return to the oven till slightly browned. Sponge-cake Roll. Four eggs beaten separately, one teacupful of white sugar, one teacupful of flour, one teaspoonful of cream of tartar mixed with the flour when it is sifted, half a teaspoonful of soda dissolved in a little water ; bake quickly in a biscuit-pan ; turn out on to a damp cloth ; put a layer of dressing over the whole surface, and roll up warm. Delmonico Pudding.