No. 154.
PUDDING A LA MODE.
Take ½ dozen good-sized apples; peel, core, and cut into quarters; boil in very little water till soft; mash them to a pulp, with grated rind and juice of a lemon; beat up the yolks of 4 and the whites of 2 eggs; add 2 sponge-cakes soaked in raisin-wine, 6 ounces of butter just melted over the fire; mix the whole together. Line the pudding-dish with a light butter-paste. Bake 1 hour, and turn out to serve.
No. 155.
APPLE CAKE.
Take 1 pound pulped apples, 1 pound flour, ½ pound sugar, ½ pound melted butter, powdered cinnamon, 6 eggs well beaten and strained, 2 ounces candied citron-chips, and 4 spoonfuls ale-yeast. Knead it well, let rise, put in mould, and bake in quick oven. After cake has risen, add currants if needed.
No. 156.
PUDDING A LA MARINIERE.
Half pound each of flour and beef-suet, ¼ pound currants, and 4 eggs. Mix it into a paste with a little water, and roll it out flat; then empty a small preserving-pot of apple-jam in the middle; fasten up to make a round pudding; tie in cloth; boil 1 hour.
No. 157.
FISH PUDDING.
Line a small dish with a thin, yet rich, paste, and fill with small collops of boned fish, with bruised bay-leaf, chopped parsley, onion, pepper, fish-sauce. Put on top crust, tie in cloth, and boil according to size of pudding.
No. 158.
APPLE STUFFING.
Take a good half pound of the pulp of tart apples, which have either been baked or scalded; add 2 ounces of bread crumbs, some powdered sage, onion, and season it with cayenne pepper. This is a fine stuffing for roast geese, ducks, pork, etc.