COOKING RECIPES. 317 



Deliclons Apple Sance. — Pare and slice thin aa many apples as you 

 wish. Put them into a tin basin or pudding dish, with enough sugar to 

 make them sweet and a little wat«r. Bake slowly until soft. They will 

 *urn a rich red, and have a flavor far exceeding stewed apples. 



Apple Dumpling i. — Make them the usual way, place them in a deep 

 pudding dash; make a liquor of water, sugar, butter, and a Uttle nutmeg; 

 the hqnor should very nearly cover the dumpliugs; bake on one side, turn 

 them on the other; bake about three-fourths of an hour. 



Albany Puff;* — Beat the yelks of six eggs until they are very light; stir 

 in a pint of sweet milk, a large pinch of salt, the whites of the eggs beaten to 

 a froth, and flour enough to make a batter about as thick aa boiled custard. 

 Bake in gem pans in a quick oven. 



Apple Cu<tar«l — Take a half cup of melted butter, two cup6 sugar, 

 three cups stewed apples, four eggs, whites and yelks separately beatea. 

 Bake in pie plates in bottom ei ast. 



Bi-oM-n Betty. — Take one cup bread crumbs, two cups chopped sour 

 apples, one half cup sugar, one teaspoouful cinnamon, two tablcspoonfula 

 butter cut into small bits. Butter a deep dish and put a layer of chopped 

 apple at the bottom, sprinkle with sugar, a few bits of butter and cinnamon, 

 cover with bread crumbs, then more apple. Proceed in this way until the 

 dish is full, ha^-ing a layer of crumbs on top. Clover closely and steam three 

 quartere of an hour in a moderate oven, then uncover and brown quickly. 

 Eat warm with sugar and cream, or sweet sauce. This is a cheap but good 

 pudding, better than many a richer one. 



Bread Pucldin<;. — Soak two or three French rolls cut into slices in a 

 pint of cream or good milk; add the yelks of six eggs, beaten, some sugar, 

 orange-flower water, three pounded macaroons, and a glass of white ^vine; 

 tie It up in a basin, or buttered cloth; put the pudding in boiling water, and 

 let it boil for half an hour. Servo with wine sauce. 



BakiMl liouion Pudding. — Mix the following ingredients together in 

 the order in wliich they are placed: Moist sugar, one-quarter pound; bread 

 iTumbs, six ounces; eggs, well beaten, three; lemon peel grated and juice, 

 two; bake one and a half hours in a moderate oven. 



Btrd'^i Xest Pudding. — Pare and core as many apples as will stand in a 

 dish, and fill the holes with sugar. Make a custard of a quart of milk, 

 eight eggs, and a quarter of a pound of sugar. Pour it over the apples, grate 

 a nutmeg over the iOY>, and bake one hour. 



Fried Bananas — Peel and sUce the bananas, sprinkle with salt, dip in 

 thin batter, and fry in butter. Serve immediately. 



Cup Plum Pudding — Take one cup each of raisins, currants, flour, 

 bread crumbs, suet, and sugar; stone and cut the raisins, wash and dry the 

 currants, chop the suet, and mix all the above in^'redienta well together; 

 then add two ounces of candied peel and citron, a little mixed spice, salt, 

 and ginger, say half a teaspoonful of each; stir in four well-beaten eggs and 

 milk enough to make the mixture so that the spoon will stand upright in it; 

 tie it loosely in a cloth, or put it in a mold; plunge it then into boiling water, 

 and boil for three and a half Uoura. 



