The Apsley cookery book

Grate the bread and pass it through a sieve, mix the butter and Albene with the bread-crumbs ; mix the lemon juice with the sugar, grate the rind on to the breadcrumbs, and also the nutmeg. Well beat the whites of two eggs and mix all together; add a little milk if necessary. The mixture should be rather soft. Put into a well-buttered basin, and steam three and a half hours. 266. Lemon Sponge. Ingredients. Quarter of an ounce of Agar Agar. Eight ounces of lump Sugar. Two tablespoonfuls of Brandy. One pint of Water. Two Lemons. Whites of two Eggs. Put the agar agar into the water to soak for a quarter of an hour, then let it simmer for another quarter ; let it get cold, then add the sugar and the rind of one lemon grated, and the juice of two. Beat the whites of the eggs to a stiff froth ; add the brandy to the eggs. Whisk all together till very firm, then put into a mould to set till next day. 267. Macaroni and Apple Pudding. Ingi'edients. One pound of Apples. Four ounces of pipe Macaroni. Two ounces of Sugar. One ounce of Butter, or Albene. Rind of half a Two ounces of white Breadcrumbs. One tablespoonful of Cream. One white of Egg. Lemon (grated). Cook the macaroni in boiling water for three-quarters of an hour, or until it is tender, but not broken ; drain it well. Butter a pie-dish or pudding basin, and line with the macaroni. Now sprinkle it with bread-crumbs. Pare and cut up the apples very fine, mix with the lemon peel (grated), cream, and the whipped-up white of egg and sugar ; fill the basin with this mixture, and sprinkle a few bread-crumbs on the top. Cut up the butter and put small pieces on the bread-crumbs. Now put a layer of macaroni ; trim it round, cover with a plate and bake for one hour. Turn out, and serve with a white sauce. 268. Macaroni Pudding* Ingredients . Six ounces of Macaroni. I One pint of Milk. One ounce of Butter. J A little grated Nutmeg. Break the macaroni into small pieces and throw into boiling water, and keep it boiling for half an hour, drain it well and return to the saucepan, add the milk, butter, and nutmeg, and let it simmer gently for fifteen minutes. Turn into a buttered pie-dish and bake until firm — about half an hour. 269. Marmalade. Ingredients. Twelve Seville Oranges. | Ten pounds of Sugar. Six sweet Oranges. | Rind and juice of two Lemons. Slice the oranges very thin, removing all pips. Put the pips into a small basin and pour over them a pint of boiling water, and allow them to stand till next day. Put the sliced oranges into a stone pan with six quarts of cold water, and let them stand for twentyfour hours. Put on to boil with the strained liquid from the pips, and boil for two hours, then add the sugar and boil another hour or until set. This makes about fifteen pounds of marmalade. 270. Marmalade Pudding (No. i). Ingredients. Half a pound of Marmalade. I Two ounces of Butter. Three ounces of Bread-raspings. J The whites of two Eggs. A quarter of a pint of Milk. Make the milk hot, and melt the butter in it. Pour the mixture over the bread-raspings, and mix in the marmalade. Beat up the whites of eggs to a stiff froth, and mix well into the other ingredients. Butter a mould and put in the mixture, and steam for three hours. Serve with sweet white sauce, or a wine sauce.