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APPLE
PUDINGS
 BAKED
APPLE PUDDING |
| BOILED
APPLE PUDDING |
| BIRDS'
NEST PUDDING |
| APPLE
TAPIOCA PUDDING |
| APPLE-PUFF
PUDDING |
| APPLE
CUSTARD PUDDING |
| APPLE
CORN MEAL PUDDING |
| ROLEY
POLEY APPLE PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
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BAKED
APPLE PUDDING
Stir two tablespoons of butter
and half a cup of sugar to a cream; stir into this the yolks of four eggs,
well beaten, the juice and grated rind of one lemon and half a dozen sound,
green tart grated. Now stir in the four beaten whites of the eggs, season
with cinnamon or nutmeg; bake. Serve cold with cream.
BOILED
APPLE PUDDING
Take three eggs, three apples,
a quarter of a pound of bread crumbs, one lemon, three ounces of sugar,
three ounces of currants, half a wine-glass of wine, nutmeg, butter and
sugar for sauce. Pare, core and mince the apples and mix with the bread
crumbs, nutmeg, grated sugar, currants; the juice of the lemon and half
the rind grated. Beat the eggs well, moisten the mixture with these and
beat all together, adding the wine last; put the pudding in a buttered
mold, tie it down with a cloth; boil one hour and a half and serve with
sweet sauce.
BIRDS'
NEST PUDDING
Core and peel eight apples,
put in a dish, fill the places from which the cores have been taken with
sugar and a little grated nutmeg; cover and bake. Beat the yolks of four
eggs light, add two teacups of flour, with three even teaspoons of baking
powder sifted with it, one pint of milk with a teaspoon of salt; then add
the whites of the eggs well beaten, pour over the apples and bake one hour
in a moderate oven. Serve with sauce.
APPLE
TAPIOCA PUDDING
Put one teacup of tapioca and
one teaspoon of salt into one pint and a half of water, and let it stand
several hours where it will be quite warm, but not cook; peel six tart
apples, take out the cores, fill them with sugar, in which is grated a
little nutmeg and lemon peel, and put them in a pudding-dish; over these
pour the tapioca, first mixing with it one teaspoon of melted butter and
a cup of cold milk, and half a cup of sugar; bake one hour; eat with sauce.
When fresh fruits are in
season, this pudding is exceedingly nice, with plums, red currants or gooseberries;
when made with these, the pudding must be thickly sprinkled over with sifted
sugar.
Canned or fresh peaches
may be used in place of apples in the same manner, moistening the tapioca
with the juice of the canned peaches in place of the cold milk. Very nice
when quite cool to serve with sugar and cream.
APPLE-PUFF
PUDDING
Put half a pound of flour into
a basin, sprinkle in a little salt, stir in gradually a pint of milk; when
quite smooth add three eggs; butter a pie-dish, pour in the batter; take
three-quarters of a pound of apples, seed and cut in slices, and put in
the batter; place bits of butter over the top; bake three-quarters of an
hour; when done, sprinkle sugar over the top and serve hot.
APPLE
CUSTARD PUDDING
Put a quart of pared and quartered
apples into a stewpan, with half a cupful of water and cook them until
they are soft. Remove from the fire and add half a cup of sugar, two tablespoons
of butter and the grated rind and the juice of a lemon. Have ready mixed
two cups of grated bread crumbs and two tablespoons of flour; add this
also to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.
APPLE
CORN MEAL PUDDING
Pare and core twelve pippin
apples; slice them very thin; then stir into one quart of new milk one
quart of sifted corn meal; add a little salt, then the apples, four spoons
of chopped suet and a teacup of good molasses, adding a teaspoon of soda
dissolved; mix these well together, pour into a buttered dish and bake
four hours; serve hot with sugar and wine sauce. This is the most simple,
cheap and luxuriant fruit pudding that can be made.
ROLEY
POLEY APPLE PUDDING
Peel, core and slice sour apples;
make a rich biscuit dough, or raised biscuit dough may be used if rolled
thinner; roll not quite half an inch thick, lay the slices on the paste,
roll up, tuck in the ends, prick deeply with a fork, lay it in a steamer
and steam hard for an hour and three-quarters. Or wrap it in a pudding-cloth
well floured, tie the ends, baste up the sides, plunge into boiling water
and boil continually an hour and a half, perhaps more. Stoned cherries,
dried fruits, or any kind of berries, fresh or dried, may be used. |
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