Cookery for every household

Time to bake, 20 minutes. Sufficient for 4 or 5 small custards. Probable cost, 6 d. 1813. Apples a la Florentine (Pommes a la Florentine) 4 or 5 apples. A little butter. Sugar. 2 table-sps. marmalade. | pt. white sauce. 2 yolks and 1 white of egg. Vanilla. 2 macaroon biscuits. Choose good sound apples of medium size. Peel them, cut them in four or six pieces, and remove the core. Place the pieces in a well-buttered pie dish, sprinkle with sugar and place a few small pieces of butter on the top. Cover the dish and cook the apples in the oven 10 to 12 minutes. Then take a fireproof dish that can be sent to table, grease it, put the marmalade at the bottom, and arrange the pieces of apple on the top. Have ready about \ pint good white sauce, sweeten it to taste, and flavour with vanilla or any other flavouring preferred. Then remove the saucepan from the fire, and stir in quickly the two yolks and the one white of egg. Pour this sauce over the apples, wipe round the edges of the dish, and bake about fifteen minutes in a moderate oven. Then sprinkle with the macaroon biscuits made into crumbs, and a little more sugar. Brown quickly under the grill of the gas stove or in a very hot oven. Serve hot in the same dish. Sufficient for 4 or 5 persons. Probable cost. Is. 2d. 1814. Apples a la Madame (Pommes a la Madame) 4 or 5 apples. 2 eggs. 1 gill of milk. 2 oz. sugar. 2 oz. macaroon-crumbs. 2 oz. butter. Peel the apples, cut them in thin slices, and stamp out the cores with a small cutter. Butter a pie dish or fireproof dish, and lay the apples in it in layers, with the macaroon-crumbs and sugar. Pour, over all, the remainder of the butter melted, and bake in a hot oven until the apples are tender. Beat up the eggs, add the milk and a little sugar, and pour this custard over the apples. Return to the oven until a golden colour, and serve hot, sprinkled with sugar. Time to bake, \ hour. Sufficient for 4 or 5 persons, Probable cost, 9 d. 1815. little \ lb. apples. 1 oz. butter. Rind of | lemon. £ cupful bread-crumbs. Apple Puddings 1 table-sp. sugar. 1 table-sp. milk. 2 small eggs. Brown bread-crumbs. Peel and slice the apples thinly, then weigh them. Put them into a saucepan with the butter and grated lemon rind and stew them slowly until reduced to a smooth pulp, adding a little water if necessary. When ready, remove the saucepan from the fire, add the bread-crumbs, sugar, milk, and yolks of eggs, mix well and, at the last, stir in the whites of eggs beaten to a stiff froth. Half fill small moulds that have been greased and lined with browned bread-crumbs, and bake in a moderate oven until well risen and firm to the touch. Turn out and serve with lemon sauce. Time to bake, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, Id. 1816. Apple Sago Pudding 1 cup sago. 4 cups water. 1 cup sugar. 1 lb. apples. Wash the sago, put it into a basin with the water and soak all night. Next day add to it the sugar and the apples, peeled, cored, and finely chopped. Mix well and pour all into a greased pie dish. Bake in a moderate oven and serve either hot or cold. Cream or custard sauce should be served separately. Note. — Tapioca may be used instead of apples. Time to bake, 1 to 1| hours. Sufficient for 4 or 5 persons. Probable cost, 6d.