A second Dudley book of cookery and other recipes

quarter of a pound of castor sugar, half a vanilla stick, fresh butter the size of a nutmeg. Boil for five minutes. Serve the apples in a silver or glass dish ; fill each apple with the apricot sauce, and pour the rest round the dish. Serve very hot. The quantity of sauce quoted is sufficient for two apples. KE some good-sized apples, pare and core ^hem ; rub them over with lemon juice, and stew them in syrup flavoured with Maraschino liqueur. Fill the cavities of the apples with redcurrant jelly, and place a glace cherry on the top of each. Serve with the syrup. f 1 1WO pounds of thick slices of apple (cooked in syrup) with one stick of vanilla. After cooking, strain through a hair sieve and let it set. Then APPLES PORTUGAISE BOUILLIE NORMANDE put into a piedish and add the following mixture : — Proportion : One quart of milk, five ounces of sugar, three ounces of flour. Boil two-thirds of milk (one-third cold). Mix all together. Boil five minutes. Pour the mixture over the apple. Then bake in a hot oven from fifteen to twenty minutes. The above is sufficient for six or eight persons. n POUDING MARQUISE TTALF a pound of stewed quarters of apple, one cupful of rice, half a gill of cream, two tablespoonfuls of puree of apricot, thick, a quarter of a pound of ground almonds, one whole egg, and a quarter of a pound of sugar. Cook the rice in a stewpan with half a pint of new milk, keeping the grains whole. Set aside to cool. Whip the cream slightly, and, when the rice is cool, add sufficient to make the rice creamy. Place in a deep silver bowl or pudding dish first a tablespoonful of apricot puree, then layers of the cooked quarters of apple, then a thick layer of the rice cream. Repeat this until the bowl is full, then place a band of paper round the bowl, pound the almonds and sugar in a mortar with one egg to mix. Place this on the top of the pudding, rough- ing it over slightly. Sprinkle some thin strips of almond over this and sugar over with pounded sugar, and bake for three-quarters of an hour. Serve with a puree of apricots in a boat, to which a dessertspoonful of brandy has been added. INE a round pastry flan with rich short paste, and arrange in it some cherries sprinkled with powdered sugar and powdered cinnamon (the cherries should be either bottled cherries stoned and steeped in brandy or stoned brandy cherries). Cover the tarte with an almond cream ; then place in the oven, and allow it to cook for twentyfive minutes. When it is done, cover the top smoothly with a layer of red-currant jelly, and ice over with icing flavoured with rum. Allow it to get cold, and serve. This cake is excellent either for lunch or tea. TWO ounces of flour, three of butter, three of castor sugar, the yolk of one egg. Mix with enough water to make a stiff paste, roll out rather TARTE A L’ALLEMANDE AUX CERISES OPEN TART OF FRUIT thin, and line a pastry ring ; fill in with rice, and bake a good colour. When cooked, turn out the rice, and return the pastry to oven to glaze. Fill in with ripe strawberries or raspberries, and pour over the fruit a thick puree made of the fruit flavoured with Kirsch, sweetened to taste, and passed through a fine sieve. Serve with cream.