Take the same measure of butter and sugar as given in either of the above receipts, and stir them to a cream. Omit the flour; but add the white of egg.
Sour Cream Sauce.
Put together a cup of sugar and a cup and a half of thick sour cream. Stir the mixture five or six minutes, then put it into a sauce tureen and grate nutmeg over it.
This sauce is specially appropriate for Indian puddings, baked or boiled, and for the boiled suet puddings.
Apple Pudding.
To a quart of stewed sour apple, put while it is hot, a piece of butter the size of an egg, and sugar enough to make it quite sweet. Beat it several minutes in order to mix it thoroughly. Beat four eggs and stir into it, add lemon or any essence you choose. Butter a cold dish thick, with cold[8] butter, and strew the bottom and sides with cracker crumbs, or very fine bread crumbs; then pour in the mixture, sift plenty of the cracker crumbs on the top, grate a little nutmeg upon it, and sprinkle it with sifted sugar. Bake forty or fifty minutes in one dish, or half an hour in two. It is as good cold, the second day, as when first baked. It is an improvement to eat it with cream.
Another (Marlborough).
Make a nice paste and lay into your dishes. Take one quart of strained apple, one quart of sugar, eight eggs, three nutmegs, a pint of cream, a quarter of a pound of butter, a fresh lemon, pulp and juice, and the rind grated. If you have no cream, milk will do, but it should be boiled, and half a pound of butter, instead of one quarter, melted into it. The apples should be very sour. This will fill six deep dishes or soup plates. Bake three quarters of an hour.
Another (Pemberton).
To six large, sour apples, put a pint of cream, an ounce of butter, six eggs, one lemon, sugar to the taste.