Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see [p. 85]).
Fig Pudding
¹⁄₄ lb. butter
¹⁄₄ lb. figs
¹⁄₄ lb. bread crumbs
2 eggs
Chop the figs and stew them in the butter for quarter of an hour. Beat the eggs well. Mix them with the bread crumbs. Add the figs and butter. Steam on a buttered mould three hours.
Friar’s Omelet
Apples
3 eggs
1 cup sugar
Juice of half a lemon
Bread crumbs
Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp, and when cool add to it the three well-beaten yolks, the sugar, lemon juice, and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding dish with them. Pour in the mixture. Cover with bread crumbs. Bake twenty minutes. Serve with brown sugar and cream.
*Gooseberry Pudding
3 cups gooseberries
³⁄₄ lb. butter
³⁄₄ lb. powdered sugar
8 eggs
4 sponge-fingers
Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve.