Tried favourites cookery book

Any ordinary pancake batter will do for this dish. Make your pancakes very thin in small frying-pan. As you fry, place them on one another, and cover to keep hot. Have ready, previously made, about a breakfastcupful of apple pulp, made with well-flavoured apples and sugar. No spice or water required in making the pulp ; merely pare, quarter, and core your apples. Put them into a small saucepan over a gentle heat until soft; then with a silver fork beat into a pulp. Now take a pancake. Put a spoonful of pulp in the centre; fold over to make a square. The pulp cannot fall out if folded properly. When all are ready, lay them on a dish, cover over, and put in the oven till quite hot. When ready to serve, sprinkle over with castor sugar and a little powdered cinnamon. Serve quickly. Apple Pudding: (1). Apples, Bread, Sugar, Sultanas, Lemon Juice. Butter deep pudding dish. Cover bottom and sides with thin slices of bread (white or brown), then a layer of pared sliced apples and sugar and a few sultanas, another layer of bread, and then fruit and sugar until full, a layer of bread being last. Fill in Avith any fruit juice or water, cover with a plate, and bake 4 hours in a slow oven. Apple Pudding: (2). 6 large Apples, 2 oz. Butter, \ lb. Bread Crumbs, 2 Eggs, 2 oz. Sugar, grated rind of Lemon. 1 gill Milk, Nutmeg to flavour. Peel and slice apples, and stew slowly with sugar and a little water till tender. Add buttei', bread crumbs, milk, eggs well beaten, nutmeg, and lemon rind. Mix all well, and pour into greased piedish. Sprinkle top of mixture with brown bread crumbs, put small pieces of butter on top, and bake 1 hour. Apple and Rice Pudding:. Apples, Rice, Sugar, Lemon (grated), 2 Eggs. Stew as many apples witli sugar as will nearly fill the dish. Have ready boiled ½ teacupful of rice and a little grated lemon peel, and add to the apples. Bake Ibis for 20 minutes. Put on the top the white of the eggs whipped to a rocky snow, iTud brown slightly. Apple and Sagfo Pudding:. 4 large Apples, 1 teacupful of Sago, Sugar, and Lemon Flavouring. Stew the apples (pared and sliced) to a pulp, in ½ pint of water. Boil the sago in 1 pint of water till clear (10 minutes). Add the pulp, sugar, and flavouring, and bake ½ hour. Apple Turnover. 6 large Apples for 8 Turnovers, Sugar. For pastry— ½ lb. Flour, G oz. Butter, a little Salt, ½ teaspoonful Baking Powder, Water to moisten all. Cut pastry in eight parts, and roll each into rounds of ⅜ inch thickness. Peel and slice apples very thin. Place sufficient in centre of crust, with teaspoonful sugar and a little clove or cinnamon. Wet edges, turn crust over, and pinch together. Crease a tin, brush the turnovers with yolk of egg, and bake about ½ hour. Apricot Custard. Scraps of Pastry, 1 pint of Milk, 3 Eggs, Vanilla, ½ oz. of Castor Sugar, Apricots (tinned or preserved), 1 oz. of Ratafia.