Put a pint of apple sauce, made of tart cooking apples, slightly
sweetened, into a pudding dish. Beat the whites of four eggs to a stiff
froth and stir into it a cup and a quarter of sugar, flavor with a very
little extract of lemon--a few drops only--and spread over the apple
sauce, and bake twenty or twenty-five minutes. Make a custard of the
four egg yolks and a pint of milk, sweeten to taste and flavor with
vanilla. Serve the meringue very cold in the dish in which it is baked,
with the custard as a sauce in a sauceboat or glass pitcher.
APPLE PUDDING.--No. 1.
Take some tart cooking apples, pare, core and slice them and lay in cold
water for a few minutes to prevent them from turning dark. Put the
apples in a porcelain lined or granite saucepan and add water as deep as
the apples, but not to cover them. Cover the saucepan tightly and let
the apples cook until tender, then mash well, add sugar, grated lemon
peel and cinnamon to taste. Put it back on the stove, and when it comes
to a boil add a tablespoonful of potato flour mixed with a little cold
water, stir well and let it cook for a few minutes. Turn it into a mould
and serve the next day with cream.
APPLE PUDDING.--No. 2.
Prepare the apples as for Apple Pudding, No. 1. When tender mash through
a colander, and put the puree back on the stove. When it boils stir in a
very heaping tablespoonful of potato flour mixed with a little cold
water, and let it cook for a few minutes. Remove from the fire, stir in
a wine glass of sherry. Turn into a mould, set it on the ice until the
next day and serve with cream.