_Ingredients._—½ lb. of apple pulp, ¼ lb. of sifted sugar, ¼ lb. of
butter, 4 eggs, the rind and juice of 1 lemon. _Mode._—Pare, core, and
boil sufficient apples to make ½ lb. when cooked; add to these the
sugar, the butter, which should be melted, the eggs, leaving out 2 of
the whites, and the grated rind and juice of 1 lemon; stir the mixture
well; line some patty-pans with puff-paste; put in the mixture, and
bake about 20 minutes.—_Time._—About 20 minutes. _Average cost_, for
the above quantity, with the paste, 1_s._ 6_d._ _Sufficient_ for about
18 or 20 cheesecakes. _Seasonable_ from August to March.
APPLE CUSTARD, Baked.
_Ingredients._—1 dozen large apples, moist sugar to taste, 1 small
teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk,
4 eggs, 2 oz. of loaf sugar. _Mode._—Peel, cut, and core the apples;
put them into a lined saucepan with the cold water, and, as they heat,
bruise them to a pulp; sweeten with moist sugar, and add the grated
lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and
pour over it a custard, made with the above proportion of milk, eggs,
and sugar; grate a little nutmeg over the top, place the dish in a
moderate oven, and bake from 25 to 35 minutes. The above proportions
will make rather a large dish. _Time._—25 to 35 minutes. _Average
cost_, 1_s._ 6_d._, if fruit has to be bought. _Sufficient_ for 6 or 7
persons. _Seasonable_ from August to March.
APPLE DUMPLINGS, Baked (Plain family Dish).
_Ingredients._—6 apples, suet-crust, sugar to taste. _Mode._—Pare and
take out the cores of the apples with a scoop, and make a suet-crust
with ¾ lb. of flour to 6 oz. of suet; roll the apples in the crust,
previously sweetening them with moist sugar, and taking care to join
the paste nicely. When they are formed into round balls, put them on a
tin, and bake them for about ½ hour, or longer, should the apples be
very large; arrange them pyramidically on a dish, and sift over them
some pounded white sugar. These may be made richer by using puff-paste
instead of suet-crust. _Time._—From ½ to ¾ hour, or longer. _Average
cost_, 1½_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from
August to March, but flavourless after the end of January.
APPLE DUMPLINGS, Boiled.
_Ingredients._—6 apples, suet-crust, sugar to taste. _Mode._—Pare and
take out the cores of the apples with a scoop; sweeten, and roll each
apple in a piece of crust, made with ¾ lb. of flour to 6 oz. of suet,
and be particular that the paste is nicely joined. Put the dumplings
into floured cloths, tie them securely, and place them in boiling
water. Keep them boiling from ¾ to 1 hour; remove the cloths, and send
them hot and quickly to table. Dumplings boiled in knitted cloths have
a very pretty appearance when they come to table. The cloths should
be made square, just large enough to hold one dumpling, and should be
knitted in plain knitting, with _very coarse_ cotton. _Time._—¾ to 1
hour, or longer should the dumplings be very large. _Average cost_,
1½_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from August to
March, but flavourless after the end of January.