No. 159.
APPLE JAM.
Pare and core 2 dozen full-grown apples; put in a saucepan with water enough to cover them; boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; boil again 1 hour; skim, if necessary. When cold put in preserving jars.
No. 160.
BAKED APPLE DUMPLINGS.
Make a rich paste with butter and flour, peel some apples, stick 3 or 4 cloves in each, and cover the fruit entirely with paste. If the oven is too hot they will burn outside. When done sift fine white sugar over and serve hot.
No. 161.
POTATO PUDDING.
Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, and a little cream; butter a dish, lay all into it, and bake 30 minutes in a moderately hot oven; the yolks of 4 raw eggs may be added, and brandy or Madeira used instead of lemon juice—or 1 pound of currants can be added. This pudding can be boiled or baked; if boiled serve with wine sauce, if baked use thin puff paste to line and cover dish.
No. 162.
PUDDING A LA FECULE DES POMMES DE TERRE.
Bruise a couple of bay leaves and boil them in 1 pint of water or milk; mix two dessertspoonfuls of potato flour and powdered loaf sugar; when smooth pour over them the hot liquid, stirring all the time. Put in a buttered dish, bake quarter of an hour in a hot oven; when done pour over a half pint of cream. If to be eaten cold pour on fresh cream before sending up; strew crushed loaf sugar on top.
No. 163.
POTATOES IN MEAT PUDDINGS AND PIES.
It has been found that there is a general improvement in meat puddings and pies when potatoes are used with them. They seem to take away much of the overrichness and renders them much more palatable.