- Apple pulp, 2 cups.
- Nuttolene, ½ pound.
- Eggs, 4.
- Sugar, ¾ cup.
- Bread crumbs, 1¾ pounds.
- Cinnamon or nutmeg, 1 teaspoonful.
Grate sufficient tart apples to make two cups; then add the sugar, cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through a vegetable grinder, and the beaten yolks of the eggs. Beat well and add the stiffly-beaten whites, put into an oiled pudding-pan set in a pan of boiling water, and bake. Serve with sweetened cream or flavored sauce.
PRUNE TAPIOCA PUDDING
- Tapioca, ½ cup.
- Cold water, 2½ cups.
- Lemon juice, 1 tablespoonful.
- Prunes, 1 cup.
- Salt, ½ teaspoonful.
- Sugar, ½ cup.
Put the prunes into enough water to cover them, and let simmer gently till they absorb all the water. Turn onto a plate to cool and remove stones. When tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of prunes, and so on, having the top layer tapioca. Bake in moderate oven one hour; then allow to partially cool, and serve with cream.
PRUNE PUDDING
- Prune pulp, 1 cup.
- Prune meats, chopped fine, ¼ cup.
- Egg whites, well beaten, 4.
- Sugar, ½ cup.
Stir the beaten whites of the eggs with the prune pulp, and add the chopped prune meats and sugar. Bake till lightly browned, and serve with cream.