APPLE PUDDING, No. 2.
255. One pound of grated apple,
Half a pound of butter,
Half a pound of sugar,
Six eggs,
Half a pint of cream,
The juice and grated rind of one lemon.
Grate your apples; beat the butter and sugar very light, whisk the eggs and add to it, add the apples, cream and lemon. Stir all together, line your pie plates with rich paste, pour in the mixture and bake it.
A few currants may be added.
PLAIN APPLE PUDDING, No. 3.
256. One pound of the mashed apples,
A quarter of a pound of butter,
Sugar to the taste,
Six eggs,
One tea spoonful of cinnamon,
Half a nutmeg,
Brandy or rose-water to the taste.
Peel the apples, cut them in slices, and stew them in a very little water till they are tender. Mash them fine, and while they are hot add the butter. Set them away to cool. Beat the eggs, and when the apples are cold add the eggs and sugar, liquor and spice. Cover your pie plates with plain paste, fill them and bake in a moderate oven.
A quarter of a pound of dried currants may be added if preferred.
PUMPKIN PUDDING, No. 1.
257. A quarter of a pound of butter,
Sugar to the taste,
Eight eggs,
Two table spoonsful of brandy,
One tea spoonful of cinnamon,
One tea spoonful of grated nutmeg,
One pint of mashed pumpkin.