Pare, core and steam the apples until tender, then press them through a sieve and put aside to cool; when cold add the sugar and lemon juice. Beat the whites of the eggs to a very stiff froth, add the apples to them by spoonfuls, beating all the while. Heap in a glass dish and serve immediately. (This is a very delicate and wholesome pudding for an invalid.)
Scalloped Apples.
Made the same as Brown Betty, omitting the molasses, adding water and a little lemon juice instead.
Suet Pudding.
- 1 cup suet.
- 1 cup molasses.
- 3 cups flour.
- 1/2 tsp. salt.
- 1 cup raisins.
- 1 cup milk.
- 1 tsp. cinnamon.
- 2 tsps. baking powder.
Chop the suet very fine. Stone the raisins. Add the molasses to the suet, then the milk: mix well and add the salt, flour and cinnamon. Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the flour, to which has been added the baking powder; mix thoroughly, turn into a buttered mould, steam for 3 hours.
Tapioca Pudding.
- 1 cup tapioca.
- 4 eggs.
- 1/2 cup sugar.
- 1 quart milk.
- 1/4 tsp. salt.
- 1 tsp. vanilla.
Wash the tapioca carefully, then add it to the milk and soak 2 hours. Beat the eggs and sugar together, add the salt, stir into the tapioca and milk, and bake in a moderate oven at least 3/4 of an hour. Serve hot or cold.
Chocolate Pudding.