BAKED APPLES 107 



i egg, a little nutmeg. Mix all these together without 

 adding any water, and press into a well-greased mould. 

 Steam for 3^ hours. Let it stand for 5 minutes before 

 turning out, and serve with cinnamon sauce. 



To make this sauce, take i oz. cornflour, i teaspoon 

 rum, i teaspoon sugar, i oz. butter, f pint water, i stick 

 cinnamon. 



Mix the cornflour with a little of the water. Put the 

 rest on to boil with the other ingredients. When boiling, 

 pour it gradually on to the cornflour and put it back into 

 the saucepan to thicken and keep hot. Stir occasionally, 

 and remove the cinnamon before serving. 



A desirable pudding for the nursery is made by lining a 

 basin with bread-and-butter, filling it up with well -flavoured 

 Apple sauce and bread-and-butter placed in layers alternately, 

 and pouring over it a custard made with two eggs and a 

 pint of milk. Bake in a moderately warm oven for three- 

 quarters of an hour. 



Baked Apples are apt to be uninteresting unless served 

 very hot, and care should be taken to serve all Apple dishes 

 as hot as possible, for they lose much of their attractiveness 

 when served tepid. Half-an-hour in a fairly hot oven is 

 enough to bake a good-sized Apple. To prevent bursting, 

 it is well to prick the fruits three times with a skewer near 

 the stalk, before putting them into the oven. Apples cored 

 and peeled, and baked with a little strawberry jam in the 

 centre, or simply basted with butter and sprinkled with 

 sugar, are very good. 



The following sweets are best cooked in a fireproof 

 dish, being sent to the table in the dish in which they are 

 baked. Any plain baked Apples left can have the pulp 



