Reduce half a dozen apples to a pulp; press them through a sieve; add 1⁄2 cup powdered sugar and a teaspoonful lemon extract; take whites of 6 eggs and whip several minutes, and sprinkle 2 tablespoonfuls powdered sugar over them; beat the apple-pulp to a froth and add the beaten eggs. Whip the mixture well until it breaks like stiff snow, then pile it high in rough portions, in a glass dish—garnish with a spoonful of currant jelly.
Strawberry Sauce.
A delicious sauce for baked pudding: Beat 1⁄2 cup butter and 1 of sugar, to a cream; add, stiff beaten, white of 1 egg and a large cupful of ripe strawberries, thoroughly crushed.
Ambrosia.
Have ready a grated cocoanut and some oranges, peeled and sliced; put a large layer of oranges in your dish, and strew sugar over them; then a layer of cocoanut, then orange, and sprinkle sugar; and so on until the dish is full, having cocoanut for the last layer. Pine-apple may be substituted for the orange.
Farina Pudding.
Two tablespoonfuls farina, soaked in a little milk for two hours; 1 quart of milk. Set in a kettle of boiling water; when the milk boils, add the farina, stirring four minutes. Then stir in the yolks of 5 eggs, well beaten, 1 cup sugar, and a little salt. After boiling three or four minutes, pour into a dish to cool. Flavor, and stir in the whites of the eggs beaten to a foam. To be eaten cold.
Baked Corn-Meal Pudding.
Take 1 large teacupful of corn-meal; scald 1 pint of milk, and stir the meal in slowly and thoroughly. Add a small cup of suet, chopped fine; 2⁄3 of a cup of molasses, salt to taste, and when cool add 1 pint milk, with 2 eggs, well beaten, 1 teaspoonful of cinnamon and 1 cup of raisins. Bake 3 hours.