8 eggs, 8 oz. castor sugar, 8 oz. ground almonds.
Beat the yolks and whites separately—the whites to a stiff froth—then whisk them together, and stir in gradually the sugar, and ground almonds. Beat well for 20 minutes, then pour the mixture into well-greased shallow dishes, and bake in a moderate oven. If a knife when inserted come out clean, the puddings are done.
Baked Apples. Time—½ hour.
1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 tablespoonful cold water, rind and juice of a lemon.
Wash the apples (if an apple corer be handy core them), notch them across the top, place them in a Yorkshire pudding tin, with the sugar, lemon-rind, lemon-juice, water, and cinnamon. Bake till tender; serve hot or cold. For Apple Snow, pass through a sieve and beat in lightly whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, and decorate to taste.
Baked Apple Dumplings. Time—1 hour.
½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, 4 apples, cloves or lemon-rind, 2 oz. brown sugar.
Peel and core the apples, and fill the centre of each with moist sugar and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. Place an apple in the centre of each piece of paste, and work it well round the apple. Grease a tin, place the dumplings on it, and bake about ¼ hour.
Apple Fritters. Time—2¾ hours.
3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf sugar. Batter—4 tablespoonfuls flour, 1 tablespoonful salad oil, a pinch of salt, tepid water, white of 1 egg.