The St. Mungo cookery book

APPLE JONATHAN. 6 oz. flour. 3 oz. butter. I full teaspoon baking powder. 4 apples. I or 2 eggs. A few drops of vanilla essence. Melt butter and pour among dry ingredients, also whisked eggs with essence added. Mix well into a light batter. Have a pie-dish (shallow) greased, with the apples cut up in the bottom and some sugar sprinkled over. Pour in batter and bake in a steady oven. If i egg is u.sed only a teacupful of milk is necessary. Jam may be substituted for the apples. APPLE MERINGUE. 1 lb. of apples. .Sugar to sweeten. 2 eggs. I gill of milk. I’incli of ginger. A little castor sugar. Pare, core, and cook the apples in a little water. Sweeten to taste and pour into a pie-dish. Beat the yolks, add the milk heated, and pour this custard over apple pulp. Next whisk up the whites of the eggs with the castor sugar, and pile roughly on the top. Cream may be used instead of white of egg. APPLE PASTIES. I lb. of apples. I lb. of flour. i lb. i lb. of butler, of lard. Make a nice pastry with flour, lard and butter, putting the lard in first. Roll the pastry out, and divide the butter in three pieces, put this on the top of the pastry, fold, and roll out three times before using. Cut the pastry into rounds the size of bread plates. After lining each plate with a piece of pastry, cover with a layer of apples cut into thin slices, with enough sugar according to taste. Then put another piece of pastry on top, and brush over with milk. Put into a quick oven for J of an hour, and if too hot put butter paper on top of pastry. . . Mrs W. Crawford, Melrose. APPLE PUDDING (Cold). I pint of apple puree. I small sponge cake. Lemon juice. I oz. gelatine. 3 ozs. sugar. Soak gelatine in a little cold water, line a mould with the sponge cake cut in fingers, mix the apple puree with the sugar, lemon juice, and gelatine. Pour into the mould and place a round of sponge cake on top. When cold and set turn out and serve with custard. “ Cynica,” Liverpool. 6 ozs. of flour. 3 ozs. of butter. APPLE SOUFFLE. Pasie — Pinch of .salt 2 teaspoonfuls sifted sugar. I yolk of egg beaten light. Rub butter, flour, and sugar together, add yolk and enough cold water to mix to a paste. Grease a shallow pie-dish, and cover with the paste, cutting the edges even, and bake to a pale brown in a steady oven. 1 4 lbs. of apples. J lb. of sugar. ^ a lemon. Ratifia biscuits. Penny sponge cake. 2 yolks of eggs. A little water. 3 whites of eggs. Fine sugar. Pare and core the apples, add the lb. sugar, lemon rind grated, and juice strained, and stew till soft, then stir in i a dozen Ratifia biscuits and sponge cake crumbled down, and the yolks well whisked in a little water. Stir well over the fire a few minutes to cook the eggs then pour into your paste-dish (which has been gently slipped off the mould) making the apples smooth on the top. Whip up the whites with a tablespoonful of castor sugar, spread evenly over the apples, dust some sugar over the icing, ornament round the edge with Ratifia biscuits and put the souffle in a nearly cold oven just to slightly brown the icing. Miss Hart, Cartbank, Pollokshaws. APRICOT PUFFS. I tin apricots. Batter. Castor sugar. Frying fat.