Beat the yolks and whites separately—the whites to a stiff froth—then
whisk them together, and stir in gradually the sugar, and ground
almonds. Beat well for 20 minutes, then pour the mixture into
well-greased shallow dishes, and bake in a moderate oven. If a knife
when inserted come out clean, the puddings are done.
Baked Apples. Time—½ hour.
1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 tablespoonful cold
water, rind and juice of a lemon.
Wash the apples (if an apple corer be handy core them), notch them
across the top, place them in a Yorkshire pudding tin, with the sugar,
lemon-rind, lemon-juice, water, and cinnamon. Bake till tender; serve
hot or cold. For _Apple Snow_, pass through a sieve and beat in lightly
whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish,
and decorate to taste.
Baked Apple Dumplings. Time—1 hour.
½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, 4 apples,
cloves or lemon-rind, 2 oz. brown sugar.
Peel and core the apples, and fill the centre of each with moist sugar
and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour,
add the baking-powder and enough cold water to form a stiff paste,
divide it into four, and roll each piece out. Place an apple in the
centre of each piece of paste, and work it well round the apple. Grease
a tin, place the dumplings on it, and bake about ¼ hour.
Apple Fritters. Time—2¾ hours.
3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf
sugar. _Batter_—4 tablespoonfuls flour, 1 tablespoonful salad oil, a
pinch of salt, tepid water, white of 1 egg.
Peel and core 3 large apples, cut them into slices half an inch thick,
put them in a dish with the sugar and brandy, cover with another dish,
and leave them 2 hours.
_Batter._—In a separate basin mix the flour with the oil, salt, and
sufficient tepid water to make a batter the thickness of cream, avoiding
lumps. Cover the basin, and let the batter stand 2 hours. Then add the
well-beaten white of egg to the batter, dry the slices of apple on a
cloth, dip each piece in the batter, so that it is quite covered, and
fry in hot fat or oil. Serve with powdered sugar.
Apples in Custard. Time—¾ hour.
1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground
almonds.
Beat the eggs well, add the water, sugar and almonds. Peel the apples,
core them, place them in a pie-dish which has been thoroughly greased
and sugared, pour the custard over them, and bake about ½ hour.
Apple Jelly. Time—3 hours.
1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1
lemon.
Peel and core the apples, put them into a stew-pan with the sugar,
water, juice of the lemon, and the peel chopped fine. Boil over a slow
fire, stirring occasionally, until quite stiff and of a deep brown
colour. Dip a small mould into cold water, put the jelly in, and let it
set. Turn out when cold.
Bread Pudding. Time—1¾ hour.
½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants,
raisins, or sultanas, ¼ lb. brown sugar, 1 egg.
Soak the scraps of bread in cold water, then squeeze very dry, put into
a basin and beat out the lumps; chop the suet fine, clean the fruit,
shred the peel, and beat the egg. Mix all the dry ingredients, then add
the egg and a little water, if required. Grease and sugar a pie-dish or
tin, fill with the mixture, and bake about 1 hour.
If preferred, the fruit and peel can be replaced by chocolate, or ground
ginger and golden syrup. Bread-crumbs can be used instead of soaked
bread if liked.
Cocoanut Pudding. Time—1¼ hour.
1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, 2 oz. ground
almonds, 4 tablespoonfuls brown sugar, 3 eggs.
When the bread has been thoroughly soaked, squeeze it very dry, and beat
out all the lumps. Mix the dry ingredients well together, then add the
eggs well beaten. Grease and sugar a pie-dish, fill with the mixture,
and bake about three-quarters of an hour. Turn out on to a hot dish.
Ebony Jelly. Time—2 hours.
1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable
isinglass, rind of ½ lemon.
Soak the plums over-night. Next morning stew them gently with the water
and sugar for 1 hour or longer till quite tender; pour the juice off on
to the isinglass to dissolve it. Stone the plums and pulp them through a
wire sieve. Crack the stones, blanch and pound the kernels, add them
with the strips of lemon peel and the isinglass to the plums, mix and
pour into a wetted mould.
Eve Pudding. Time—2½ hours.
1 lb. suet, ¼ lb. currants, ¼ lb. brown sugar, ¼ lb. chopped apples, ¼
lb. bread-crumbs, 2 eggs.
Chop the suet fine, wash and dry the currants, mix with the sugar,
chopped apples, bread-crumbs, and eggs well beaten. Grease a mould, pour
in the mixture, and boil or steam two hours. The eggs may be left out.
Fig Pudding. Time—4½ hours.
½ lb. dried figs, ¼ lb. brown sugar, ¼ lb. suet or dripping, 5 oz.
flour, 5 oz. bread-crumbs, a pinch of salt and mixed spice, 2 eggs, 1
tablespoonful golden syrup.
Cut the figs up small, chop the suet and mix all the dry ingredients
together, add the golden syrup and beaten eggs, turn into a greased
basin; dredge a pudding cloth with flour, tie it over the basin and boil
for 3 to 4 hours.
For _Date Pudding_ proceed in the same manner, but omit the golden
syrup.
Fruit Pie. Time—1 hour.
6 oz. flour, 2 oz. clarified fat or dripping, 1 lb. fruit, ½ teaspoonful
baking-powder, 2 oz. brown sugar.
Prepare the fruit, and half fill the pie-dish with it; add the sugar,
then the remainder of the fruit, and a little water. Rub the fat into
the flour, add the baking-powder, salt, and sufficient water to make a
stiff paste. Roll this out to the shape of the dish, but larger; cut off
a strip, wet the edge of the dish, put the strip round it, wet the
strip, and press the rest of the pastry on to it. Trim neatly, ornament,
and bake about ½ hour. When half done brush over with cold water.
Fruit Pudding. Time—2 hours.
½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt.
Chop the suet fine, add the salt; rub these well into the flour; mix
with cold water to a stiff paste. Cut off one-third of the paste for the
top; roll out the remainder into a round, twice the size of the top of
the basin. Grease the basin very thoroughly, line it with the paste, cut
up the fruit, and half fill the basin with it, add the sugar and a
little water, then the remainder of the fruit. Roll out the top piece,
wet the edges of the paste, put on the top, press the edges together.
Dredge a pudding cloth and tie it over the basin. Boil in plenty of
water about 1½ hour.
_Baked Fruit Pudding_ must be made the same way, but the basin must be
sugared as well as greased. Bake about ¾ hour.
Gooseberry Jelly. Time—1½ hour.
1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz.
vegetable isinglass.
Stew the gooseberries in the water with ¼ lb. sugar, allow them to get
cold, then heat them again, this process gives the juice a pink colour.
Dissolve the isinglass in a little water, add to it ¼ lb. sugar and
place it in the _juice_ of the fruit, which should have been carefully
strained and cleared; mix all gently together, pour into a wetted mould,
and serve when cold.
Homœopathic Pudding. Time—½ hour.