Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two; line the dish with pie paste, put the pudding in, and bake in a quick oven.
MARLBOROUGH APPLE TARTS. VERY FINE
Quarter, and stew a dozen tart apples. To each teacup of this pulp, rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg. Beat all together and bake in pans lined with pastry, with a rim of puff paste around the edge. This is an old and always good recipe.
BAKED APPLE DUMPLINGS
Make a nice pie crust, raised with yeast, or not, as you desire; divide it into six parts, and roll each part thin; have ready six good-sized tart apples, pared and cored; fill up the cores with sugar and butter. Close the dough neatly around the apples, and turn that side down in a deep dish. If they are made with raised dough they should stand one hour; if with unleavened paste, sprinkle some sugar over them, also a little grounded cinnamon or other spice, and set them in the oven to bake. Spread a little batter over each of the dumplings as they go to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little water in the dish, and bake three-quarters of an hour. Wine, or sugar and butter sauce is a great improvement, but it is very good without it.
PLAIN TAPIOCA CREAM
Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream over it and serve.
TAPIOCA CREAM
Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a quart of milk, and to it add the tapioca, the yolks of three eggs, well beaten with a cup and a half of sugar; give it one boil, and set it away to cool; do not boil it long, or the eggs will curdle. Beat the whites of the eggs, and put them on top, or boil them in a little of the milk and put it on the cream. Set it on ice until wanted. This is a delicate and nourishing cream for convalescents, or invalids who require nourishing food.
A NICE SUPPER DISH