Pour into a buttered fireproof dish and bake in a moderate oven for half an hour.
Serve with hot milk.
BROWN BETTY
- 6 large apples, peeled, cored, and sliced
- ¼ lb. (1 heaping cup) bread crumbs
- 2 ozs. (½ cup) chopped suet
- 1 tablespoonful butter
- 3 ozs. (3 heaping tablespoonfuls) brown sugar
- ½ teaspoonful grated nutmeg
Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar.
Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter.
Bake for half an hour in a moderate oven.
CHESTNUT MOLD
- ¾ lb. chestnuts
- 3 egg yolks
- 1 tablespoonful powdered gelatine
- 1 gill (½ cup) boiling water
- 2 tablespoonfuls sherry wine
- ¼ lb. (½ cup) sugar
- 1 pint (2 cups) milk
- Some whipped cream
Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly.