The Apsley cookery book

Six ounces Bread-crumbs. Six ounces castor Sugar. Six small sour cooking Apples. One Lemon. One saltspoonful ground Cloves. One teaspoonful of ground Cinnamon. Whites of six Eggs. Peel, slice, and core the apples or chop them up, not too finely ; put them with all the other dry ingredients in a basin, and stir well ; add the whisked whites of eggs slowly. When thoroughly mixed add the lemonjuice and the finely-grated rind of half of it (also a little brandy or rum if liked), and pour the mixture into a well-greased mould, tie over a greased cloth or papers and steam for about three hours. Serve with white- wine sauce. [Note. — The use of rum or brandy is optional. The pudding is much more tasty if one or the other is added.] 285. Normandy Pippins (Stewed). Ingredients. Half a pound of Nor- I Six ounces of Sugar, mandy Pippins. | One quart of Water. Wash the pippins well and soak them over night in one quart of water. Remove the apples from the water with a spoon, so as to let all impurities sink to the bottom of the bowl. Now pour off the water that the pippins have been soaked in, and strain it over them, leaving the sediment. Add the sugar, and let them boil up quickly, when they must be well skimmed. Now put them where they will simmer very slowly until they are quite tender, but unbroken, and they have turned a rich brown. This will take between three and four hours. If Normandy pippins are cooked quickly they are quite spoiled. 286. Omnibus Pudding. Ingredients. Six ounces of Flour (or Ruskcrumbs). Four ounces of Albene. Six ounces of Sultanas. Four ounces of Golden Syrup. Half a pint of Milk. Mix the butter and flour together and add the sultanas. Warm the syrup and milk together, and add to the rest. Steam in a well-buttered basin for four hours. Serve with any white sauce. 287. Orange Compot. Ingredients. Six Oranges. | One pint of Water. Eight ounces of Sugar. Peel and cut the oranges into rounds. Save all the juice and put it, and some shreds of peel (without any white), into the water with the sugar. Boil this for one hour to make a syrup, and pour over the rounds of orange and allow to cool. 288. Orange Fritters. Ingredients. One piut of Milk. Four ounces of Flour. Whites of two Eggs. White and yolk of one Egg (not more than six hours old). Two tablespoonfuls of castor Sugar. Two sweet Oranges. Few drops of Vanilla essence. Mix the flour with a little of the cold milk, put the remainder of the milk into a double saucepan, when nearly boiling add the flour and milk, also the wellbeaten eggs ; when thickened, strain well, and put back into the saucepan to obtain the right consistency ; add the sugar and essence of vanilla. Peel the oranges, divide into sections, remove the white skin and pips, and cook in half a pint of water, and four ounces of sugar, for about ten minutes, then take up and drain on a sieve. Drop the orange sections into the above batter, mixing the whole carefully. Fry the fritters in hot butter or oil, taking each orange section up in a spoon, with ample batter to well cover it, and so dropping it into the fat. Do not fry