Butter a dinner plate, cover it with short crust or puff paste, make a fancy border, and bake till done. In the middle pour the apple batter, and heat up. Take the whites of the eggs, beat stiff with half a teacup of fine sugar and a few drops of essence of lemon, pile on the top of apples to cover them, place in oven to set but not to brown. Sprinkle pink sugar over the top and serve hot or cold.
Apple Pudding (American).—One quart of milk, four eggs, three cupfuls of chopped apples, the juice of a lemon and half the grated rind, nutmeg to taste and a pinch of cinnamon, one quarter of a teaspoonful of carbonate of soda dissolved in a little vinegar, flour enough to make a stiff batter. Beat the yolks of the eggs very light, add the milk and seasoning, then the flour; stir hard for five minutes, then beat in the apples, then the whites of the eggs beaten to a stiff froth, and lastly mix the soda well in. Bake in two square shallow tins, buttered, for one hour. Cover with a buttered paper when half done to prevent it hardening. Eaten hot with a sweet sauce.
Apple Meringue Pudding.—One pint of stewed apples, three eggs (yolks and whites beaten separately), a half cupful of fine sugar and one dessertspoonful of butter, one teaspoonful of nutmeg and cinnamon mixed, one teaspoonful of lemon juice. Add sugar, spices, butter and yolks to the apples while hot, pour into a buttered dish and bake for ten minutes. Cover while still in the oven with a meringue made of the stiffly-beaten whites, two tablespoonfuls of castor sugar and a little almond essence. Spread it smoothly and quickly, close the oven again and brown slightly. Eat cold with cream and sugar.
Apple Omelette.—Six apples, one tablespoonful of butter, nutmeg to taste, and a teaspoonful of rose-water.
Stew the apples as for sauce, beat them smooth while hot, adding the butter, sugar and nutmeg. When perfectly cold put in the yolks beaten well, then the rose-water, and lastly the whites whipped stiff; pour into a warmed and buttered pie-dish. Bake in a moderate oven till delicately browned.
Brown Betty.—One cupful of bread-crumbs, two cups of sour chopped apples, half a cupful of sugar, a teaspoonful of cinnamon, and two tablespoonfuls of butter chopped into small bits.
Butter a deep pie-dish, put a layer of apples at the bottom, sprinkle with sugar, cinnamon and pieces of butter, then crumbs, then another layer of apples, sugar, and so on till the dish is full, having crumbs on the top. Cover closely and bake in a moderate oven for three-quarters of an hour, then uncover, sprinkle with a little sugar and brown quickly.
Apple Batter Pudding.—One pint of rich milk, two cups of flour, four eggs, a teaspoonful of salt, a quarter of a teaspoonful of soda dissolved in hot water.
Peel and core eight apples, and arrange them closely together in a pie-dish. Beat the above batter till light and pour it over the apples and bake for one hour in a good oven. Unless the apples are very sweet, the cores should be filled up with sugar.
Apples and Tapioca.—One teacupful of tapioca, six juicy sweet apples, a quart of water and some salt.