Mrs. Lincoln's Boston cook book

Arrange eight or ten apples (baked as in the preceding rule, or cored, pared, and cooked carefully in syrup, see Compote of Apples) in a mound on a dish for serving. Put quince jelly among the apples. Cover with a meringue made of the whites of four eggs and half a cup of powdered sugar. Stick blanched almonds into the meringue. Put the dish on a board in the oven, and brown slightly, or hold a hot iron over it. Serve with boiled custard sauce. Friar's Omelet. Steam tart apples, mash, and drain quite dry. Take one pint of the pulp, and mix with it the yolks of three well-beaten eggs, one cup of sugar, and the juice of half a lemon ; then add the beaten whites. Brown one cup of soft, fine bread crumbs in one tablespoonful of butter in an omelet pan. Butter a plain mould thickl}' with cold butter, and sprinkle over the bottom and sides as man}^ of the browned crumbs as will adhere. Fill with the prepared apple ; cover with buttered crumbs, and bake twenty minutes. When cold, turn out on a platter, and serve with cream. It may be baked in a pudding-dish, and eaten hot. The Boston Cook Book, Apricots a la Neige. Boil one cup of rice fifteen minutes, or steam till tender (see page 307). Wring small pudding-cloths (one third of a yard square) out of hot water, and la}^ them over a small half-pint bowl. Spread the rice one third of an inch thick over the cloth. Put an apricot in the centre, filling the cavity in each half-apricot with rice. Draw the cloth around till the apricot is covered smoothly with the rice. [illustration: Apple Snowballs] Tie tightl}', and steam ten minutes. Remove the cloth carefully, and turn the balls out on a platter, and serve with apricot sauce. This amount of rice will make four or five balls. Apples, cored and pared, may be substituted for apricots. They should be steamed half an hour. These are more wholesome than apple or fruit dumplings, made with a flour crust. They are called Apple Snowballs, Plain Rice Pudding. Half a cup of well-washed nee, half a cup of sugar, a little salt, and one quart of milk. Soak half an hour. Bake about two hours, slowly at first till the rice has softened and thickened the milk; then let it brown slightly. This is creamy and delicious, though it is often called Poor Man's Pudding. Serve hot or cold. No. 2. — Three tablespoonfuls of rice, a little salt, three tablespoonfuls of sugar, one quart of milk, and three sour apples, pared and quartered, or one cup of small, whole raisins. Put all into a deep pudding-dish, well buttered. Cover, and bake slowly four or five hours, till the milk is all absorbed and the rice is red or colored. Serve hot with butter. The Boston Cook Book. Kice and Fruit Pudding. Steam one scant cup of rice in two cups of boiling water, in the double boiler, thirty minutes. Add, while hot, one tablespoonful of butter, one scant teaspoonful of salt, one beaten egg, and half a cup of sugar. Cook five minutes. Butter a plain pudding-mould, sprinkle it with bread crumbs, or line with macaroons. Put in a la3'er of rice half an inch thick, then a la^'er of apricots or peaches or pineapple, then rice, fruit, etc., till the mould is full, having crumbs on the top. Bake twenty minutes in a moderate oven. Turn out on a platter, and serve with boiled custard flavored with vanilla, or with an apricot sauce.