Method.—Pare, core and slice the apples, stew them with the sugar, butter, grated rind and juice of the lemon until tender, then stir in the well-beaten egg. Put half the breadcrumbs at the bottom of a buttered piedish, pour in the apple mixture, and cover with the rest of the breadcrumbs. Add a few bits of butter, and bake for 15 minutes in a moderate oven.
Time.—About 45 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons.
1850.—GENEVA PUDDING. (Fr.—Pouding à la Genévoise.)
Ingredients.—2 lbs. of sour cooking apples, 3 ozs. of rice, 1 oz. of butter, sugar, about 1½ pints of milk, ¼ of a teaspoonful of ground cinnamon, salt.
Method.—Wash and drain the rice, place it in a stewpan with 1 pint of milk and a good pinch of salt, cook until tender, adding more milk as required, and sweeten to taste. While the rice is cooking, pare, core and slice the apples, place them with the butter, cinnamon, and a good tablespoonful of sugar in a jar, stand the jar in a saucepan half full of boiling water, cook until tender, then rub through a fine sieve. Butter a fireproof china soufflé dish, arrange the rice and apple purée in alternate layers, letting rice form the bottom and top layers, and bake in a moderate oven from 35 to 40 minutes.
Time.—About 1½ hours. Average Cost, 11d. Sufficient for 6 or 7 persons.
1851.—GERMAN RICE PUDDING.
Ingredients.—2 ozs. of ground rice, 2 ozs. of butter, 1½ ozs. of sugar, or to taste, ½ a pint of milk, 3 eggs, the grated rind of 1 lemon, paste, salt.
Method.—Line and decorate the piedish with the paste, as directed in the recipe for Apple Amber, No. 1676. Bring the milk to boiling point, add the sugar, butter, lemon-rind, and a good pinch of salt, sprinkle in the rice, stir until it boils, and cook gently for about 20 minutes, stirring frequently. Let it cool a little, then add the yolks of eggs and 1 white stiffly-whisked. Pour the mixture into the prepared piedish, bake in a moderate oven for about 30 minutes, or until set. Meanwhile whisk the remaining two whites of eggs stiffly, and now pile them on the pudding, and dredge liberally with castor sugar. Replace in the oven until the méringue hardens and acquires a little colour, then serve hot.
Time.—About 1¼ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons.
