6 large apples
3 eggs
6 table-spoons powdered sugar
1 pint milk
Pare and core the apples. Fill the centre of each with sugar and bake, being careful that they do not break. Or they can be stewed whole.
Make a custard (see [p. 15]) of the yolks, milk and half the sugar.
Pour it over the apples, which should be arranged in a dish. Bake slowly until the custard is firm. Whip the whites till frothy. Add the rest of the sugar gradually, and beat well together. Spread this over the custard, and put in a moderate oven. Remove directly the meringue is browned.
*Bread and Rum Pudding
2 wine glasses rum
4 eggs
6 ozs. powdered sugar
6 ozs. bread crumbs
6 ozs. currants
¹⁄₂ lb. candied peel
4 ozs. butter
3 table-spoons milk
Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir well together. Add the currants, milk, chopped peel and one glass of rum. Beat the whites to a stiff froth, and stir them in. Put in a buttered mould. Steam three hours. When cooked, pour another glass of rum over the pudding, and serve.
*Cherry Pudding
4 eggs
1 pint milk
2 table-spoons of flour
Cherries
Sugar
Stone enough cherries to fill a basin, which must be well buttered. Add sufficient sugar to sweeten well. Make a smooth batter of the well-beaten eggs, flour and milk. Pour it over the cherries, filling the basin. Cover with a cloth, and boil one and a half hours. Serve with a fruit sauce.