Sweet Apple Pudding. ✠
- 1 quart milk.
- 4 eggs.
- 3 cups chopped apple.
- 1 lemon—all the juice and half the rind.
- Nutmeg and cinnamon.
- ¼ teaspoonful of soda dissolved in a little vinegar.
- Flour for a stiff batter.
Beat the yolks very light, add the milk, seasoning, and flour. Stir hard five minutes, and beat in the apple, then the whites, lastly the soda, well mixed in.
Bake in two square shallow pans one hour, and eat hot, with sweet sauce. Much of the success of this pudding depends upon the mixing—almost as much upon the baking. Cover with paper when half done, to prevent hardening.
Pippin Pudding. ✠
- 8 fine pippins, pared, cored, and sliced, breaking them as little as possible.
- ½ cup very fine bread-crumbs.
- 2 teaspoonfuls butter—melted.
- 5 eggs—whites and yolks separate.
- ¾ cup sugar.
- 1 oz. citron, shred finely.
- 1 teaspoonful nutmeg, and a dozen whole cloves.
- 1 cup milk or cream.
Soak the bread-crumbs in the milk, cream the butter and sugar, and beat into this the yolks. Next, adding the milk and soaked bread, stir until very smooth and light. Put in the nutmeg and citron, and whip in the whites lightly. Butter a deep dish, and put in your sliced apple, sprinkling each piece well with sugar, and scattering the cloves among them. Pour the custard you have prepared over them, and bake three-quarters of an hour.
Sift powdered sugar over the top, and eat cold.