RECIPES 



1791 



Creamy Sauce 



Boil one cup of sugar and lialf a cup 

 of water to the soft ball stage; then pour 

 the syrup in a fine stream over the well- 

 beaten white of one egg; continue beat- 

 ing until cold; fold in one cup of double 

 cream beaten dry; add one-half of a 

 teaspoon of vanilla. 



Pan Pudding 



Add sufficient milk to a pint of flour 

 to make a stiff dough; knead for fifteen 

 minutes. Cut into four pieces; roll each 

 piece in a thin sheet about one-sixteenth 

 of an inch thick and the size of an ordi- 

 nary roasting pan. Grease the pan with 

 melted suet, place a layer of the paste 

 in the pan and brush over with melted 

 suet. Mix one-fourth pound of almonds 

 blanched and chopped fine, one cup of 

 chopped raisins, one-half pound of 

 chopped apples and one cup of brown 

 sugar. Put a layer of this mixture on 

 the paste and cover with another layer 

 of paste, brush with suet and continue 

 until all the sheets of paste are used. 

 Brush over with suet and sprinkle with 

 sugar; bake in a quick oven for three- 

 quarters of an hour. 



Apple Rice Pudding 



Sprinkle one cup of thoroughly washed 

 rice into two quarts of rapidly boiling 

 salted water; boil for 15 minutes and 

 drain. Spread the rice in the center of 

 a good-sized square of cheesecloth. The 

 rice should be about one-half inch thick 

 and cover a space as large as a dinner 

 plate. Pare, core and quarter four good- 

 sized tart apples, sprinkle with sugar 

 and heap in the center of the rice. Gather 

 up the ends of the cloth so that the rice 

 will cover the apples and tie tightly. Boil 

 in a good-sized kettle of boiling water 

 for one hour. This will come out per- 

 fectly round if handled carefully. Serve 

 hot with cream or any pudding sauce. 



Apple Roly-Poly Pudding 



Pare, core and slice sour apples; roll 

 a rich baking-powder dough one-half inch 

 thick, lay the sliced apples on the dough 

 and roll, tuck in the ends and prick 

 deeply with a fork, steam for one and 



three-fourths hours, or wrap in a well- 

 floured pudding cloth, tie up the ends, 

 plunge into boiling water and boil for 

 three-quarters of an hour. Serve with 

 hard sauce. 



Royal Apple Pudding 



Select enough large apples to fill a pud- 

 ding dish; pare, cut a thick slice from 

 the top and save, core and scrap3 out 

 the centers until only a thin wall is left. 

 To the scrapings add a finely chopped 

 apple, a few chopped almonds and 

 raisins, a little sugar and cinnamon. 

 Press the mixture into the apple shells 

 and replace the lids ; place the apples in a 

 well-buttered baking dish; set in a pan 

 of hot water and bake until the apples 

 are tender. Beat four whole eggs until 

 light colored, gradually add a scant cup 

 of sugar and pour over the apples. Bake 

 in a moderate oven until the meringue 

 is done and serve with cream or lemon 

 sauce. 



Steamed Apple Pudding 



Line a mould with slices of buttered 

 bread, put in a layer of stewed apples, 

 a layer of buttered bread, continue until 

 the mould is filled. Add one pint of milk 

 to two beaten eggs; pour over the apples 

 and bread and steam for one hour. Serve 

 with cream or pudding sauce, or liquid 

 sauce. 



Liquid Sauce 



Mix one tablespoon of flour with one- 

 half cup of sugar, pour over it one-half 

 pint of boiling water; boil for one minute 

 and pour slowly over one well-beaten 

 egg; add the juice of one-half lemon. 



Sago Apple Pudding 



Soak one cupful of sago in a quart of 

 water for one hour; core and pare eight 

 apples and place in an agate baking pan. 

 Boil the sago until clear and add one 

 teaspoon of salt; thin with hot water 

 until about as thick as heavy cream and 

 pour over the apples; bake for one hour 

 and serve with cream and sugar. 



Shalier Apple Pie 



Pare, core and cut into eighths sour 

 apples and put into a lower crust; add 

 half a pint of seeded raisins. Put on 



