Seven tart, juicy apples, pared and cored, and cut fine. Put them over
the fire in a double boiler without any water, steam until tender, then
stir into them two tablespoonfuls of butter and one cup of sugar, remove
from the fire, and turn it into a bowl to cool. When it is cold beat in
the yolks of four eggs, whipped very light, a little grated lemon peel,
and then add alternately the whites of the eggs, beaten to a stiff
froth, and a cup of stale bread crumbs. Beat hard for a few moments and
turn into a buttered pudding dish and bake in a moderate oven about one
hour. Cover it while baking until ten or fifteen minutes before it is
done, so that it will not form a hard crust and become dry. Serve warm
in the dish in which it is baked.
APPLE CUSTARD.--No. 1.
Grate some good, tart cooking apples--enough to measure one quart. Beat
a generous tablespoonful of butter and seven tablespoonfuls of sugar to
a cream, add to this four egg yolks beaten light, then the apples and
the grated rind of a lemon, and lastly the whites of four eggs beaten to
a stiff froth. It can be baked in puff paste or without. Serve cold.
APPLE CUSTARD.--No. 2.
Pare, core and quarter half a dozen fine, large cooking apples, put them
in a double boiler with the grated rind of half a large lemon, cook
until tender, and press through a sieve; there must be three-quarters of
a pint of the puree. Add an ounce and a half of granulated sugar and set
it away to get cold. Then beat three eggs very light and stir gradually
into a pint of rich milk alternately with the apple puree, add a little
cinnamon, pour it into a pudding dish and bake about twenty minutes.
Serve cold with a little cinnamon and sugar sifted over it.