44 PEUITS AND HOW TO USE THEM. 



■with the whites of the eggs beaten to a froth with as many 

 tablespoonfuis of powdered sugar and set back in the oven 

 for three minutes to brown. Chill on the ice before serv- 

 ing. 



Apple Pudding, No 15. — Beat two eggs light, stir in a 

 pint of milk, flour enough for a moderately tliick batter 

 and a heaping teaspoonful of baking-powder, then mix in 

 one pint of tart chopped apples. Boil in a pudding mould 

 or covered tin pail and serve with hard sauce, or with 

 liquid sauce flavored with jelly. 



Apple (Marlborougli) Pudding-, No 16.— Beat light 

 theyolkf* of six eggs, gradually beating in two cups of sugar, 

 stir in one quart of milk and a teaspoonful of vanilla or 

 lemon flavoring. Take a pint of plain, unsweetened apple 

 saace in which, while warm, a tablespoonful of butter has 

 been melted, mix with the custard, pour in a pudding-dish 

 and bake in a quick oven from thirty to forly minutes. 

 Beat the six whites of eggs till they are very stiff, gradually 

 adding six tablespoon fuls of sugar, for a meringue. Pile 

 them on the pudding and set back in the oven with the 

 door left open, to brown. 



Apple Slump.— This old-fashioned New England dish 

 is made by paring, coring and qunrtering a dozen Rhode 

 Island Greenings or any othei; tart and juicy apples. 

 Turn over them half a pint of hot water and stew in a ket- 

 tle on the back of the stove. In five minutes pour over 

 them two teacupfuls of molasses, not syrup. Then make 

 a crust of a heaping pint of sifted flour, one teaspoonful of 

 sugar and two of baking-powder with sufflcient sweet milk 

 to make a soft dough. Roll this out and cover over the 

 apples, which should be tender but not broken. Cover the 

 kettle closely and let it cook for twenty-five minutes with- 

 out lifting the cover. A good sauce is made by creaming 

 a cupful of sugar with half as much butter and stir into it. 

 just before serving, a scant cupf al of either boiling milk or 

 water with seasoning to taste. 



