Pick and wash some cranberries in several waters, put them in a dish with the juice of half a lemon, quarter of a pound of loaf sugar crushed to 1 quart of cranberries; cover it with puff paste and bake it three-quarters of an hour. If tart paste is used take it from the oven five minutes before it is done and ice it; return it to the oven, and send to the table cold.
No. 252.
APPLE TART.
Pare, core, and quarter some apples; make an apple pie; then when pie is done cut out the whole of the center, leaving the edges; when cold pour on the apple some rich boiled custard, and placed round it some small leaves of puff paste of a light color.
No. 253.
GRAHAM MUFFINS.
One quart of Graham flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg, and 1 pint of milk; sift the flour, sugar, salt, and powder together; add the beaten egg and milk, mix into a batter, fill cold well-greased muffin pans two-thirds full; bake 15 minutes in hot oven.
No. 254.
YORKSHIRE PUDDING.
[Under Roast Beef.]
This pudding is to accompany a sirloin of beef, loin of veal, or any fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful of salt, 1 pint of milk so as to make a tolerably stiff batter, a little stiffer than for pancakes; beat it up well—it must not be lumpy; put a dish under the meat and let the drippings drop into it till it is quite hot and well greased, then pour in the batter; when the upper surface is brown and set, then turn it over that both sides may brown alike. If you wish it to cut firm and the pudding an inch thick, it will take two hours at a good fire.