541 KITCHKN AND COOKKRY APPLE AiVVBER Required : Six large apples. The rind of a lemon. Three eggs. Three ounces of moist sugar. Pastry. Peel, core, and slice the apples, put them into a saucepan with the sugar, thinly pared lemon-rind, and just enough water to prevent them sticking. Let them stew until they are tender, then rub them through a sieve. Roll out the pastry ; any pieces you happen to have by you will do. Line a pie-dish with it, or, if preferred, line the edge and an inch or two down the side only with it. Separate the yolks and whites of the eggs, beat up the yolks and stir them into the apple. Put the mixture into the dish, and bake it in a moderate oven for a quarter of an hour. Whisk the whites of the eggs to a very stiff froth, heap it up roughly over the apple in the dish, sprinkling it with castor sugar, and decorate with a few glace cherries and strips of angelica. Put the dish back in the oven for a few minutes until the white of egg is set and of a pretty biscuit-colour, then serve at once. If possible, decorate the edge of the dish with stars or other fancy shapes of pastry. These should slightly overlap each other, and should be brushed with a little white of egg or water before putting them in place. Apple amber CHOCOLATE PUDDING Required : Quarter of a pound of plain chocolate. I Quarter of a pound of castor sugar. Six ounces of fresh crumbs. Two eggs. Vanilla. Quarter of a pint of milk. Well grease a pudding basin or mould, rate the chocolate and mix it with the milk ; boil them together, stir- ring all the time until the choco- late has dis- solved. Beat the butter and sugar together until they are like cream, stir in the yolks of the eggs and the breadcrumbs. Then add the milk and choco- late, and lastly a lew drops of Chocolate pudding vanilla. Beat the whites of the eggs to a very stiff froth, and stir them very lightly into the other ingredients. Pour the mixture into the mould, twist a piece of greased paper over the top, and steam it for one hour. Turn it carefully on to a hot dish, sprinkle it with castor sugar, and hand custard or other sweet sauce with it. CABINET PUDDINQ Required : One pint of milk. One whole egg and two extra yolks. Three tablespoon- fuls of castor sugar. Vanilla or any other flavouring. Glace cherries. Stale sponge-cake or any variety without fruit. Well butter a mould, decorate the bottom prettily with glace cherries. Break up the sponge-cakes and cut the cherries in quar- ters. Pack the ca'-e and fruit loosely into the mould. Bring the milk nearly to boiling-point, beat up the egg and yolks. When the milk has slightly cooled pour it gradually on to the egg, stirring all the time. Then add the sugar and flavouring to taste. Pour the custard over the cake in the mould and let it soak for half an hour. Cover the top of the mould with a piece of buttered paper, put it in a steamer, or into a saucepan, with boiling water to come half-way up the mould, put the lid on the pan, and steam gently for an hour. See that the water in the pan does not boil away ; if more has to be added, be sure that it is boiling. Turn the pudding carefully on to a hot dish, and hand with it a tureen of good sweet sauce. J. UUyett BAKED CUSTARD PUDDINQ Required : One pint of milk. Three eggs. Nutmeg or vanilla or other flavouring. One tablespoonful of castor sugar. Butter a pie- dish. Heat the milk, must quite Beat CUyett but it not be boiling, up the eggs, but do not froth them too much, or the custard will probably be full of holes when baked. Next pour the hot milk on to the eggs, stirring all the time : add
