Queen’s Pudding.
- 10 fine pippins, pared and cored.
- ½ lb. macaroons, pounded fine.
- 2 tablespoonfuls of sugar.
- ½ teaspoonful cinnamon.
- ½ cup crab-apple or quince jelly.
- 1 tablespoonful of brandy.
- 1 pint of milk.
- 1 tablespoonful corn-starch.
- Whites of 3 eggs.
- A little salt.
Put the apples into a buttered pudding-dish. Fill this half full of cold water; cover closely and bake until a straw will pierce them. Let them stand, covered, until cold. (Do this on Saturday.) Drain off the water the day you mean to use them. Put a spoonful of jelly and a few drops of brandy into each apple. Strew with cinnamon and sugar. Cover and let them stand while you scald the milk, and stir in the macaroons, the salt and the corn-starch wet up in cold milk. Boil for one minute. Take from the fire, beat up well, and let it cool before whipping in the frothed whites. Pour this mixture over the apples and bake half an hour in a brisk oven. Eat warm with a sauce made of the water in which the apples were stewed, well sweetened and spiced, a tablespoonful of butter, rolled in flour and the beaten yolk of an egg. Heat the liquor, sweeten and season; thicken with butter and flour; boil up; pour gradually over the egg, and set in hot water until it is needed.
First Week. Tuesday.