Quantity for 6 Persons.
- Noodles made front 2 eggs
- Salt water
- 6–8 medium-sized, sweet-sour apples
- ¾ cup of sugar
- ½ cup of currants
- 1 cup of water
Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. The apples are peeled, cored and sliced. Butter a pudding dish and fill with alternating layers of noodles and apples with sugar and currants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 hour.
No. 50—BAKED QUINCE PUDDING.
Quantity for 6 Persons.
- 6–8 quinces
- ¼ lb. of sugar
- Juice and peel of 1 lemon
- 6 eggs
Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about ¾ lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten whites of eggs. Put into a buttered dish and bake in oven ½ hour.
No. 51—BAKED MACAROON PUDDING.
Quantity for 6 Persons.
- 2 tbsps. of butter
- ½ pt. of milk
- Scant ⅛ lb. of flour
- 2 tbsps. of cream
- 3 cups of sweet macaroons
- ¼ cup of bitter macaroons
- 5 eggs
- ⅛ lb. of sugar
- ⅛ lb. blanched, ground almonds
- 1 tbsp. of vanilla