Domestic cookery

No. 148. VEGETABLE MARROW. Divide the vegetable marrow into four or eight quarters, . according to size ; peel and trim them ’neatly and remove the seeds ; put them into a pan of boiling water containing a little salt and a small piece of butter ; boil gently until tender, 16 to 40 minutes, according to age ; drain, and dish them on toasted bread; pour over them white sauce (page 116). PUDDINGS. No. 149. APPLE PUDDING. ^ lb. apples 6 oz. butter Whites of 5 eggs ^ lb. castor sugar 2 lemon rinds, grated Peel, core, and weigh the apples, put them into an enamelled saucepan with one tablespoonful of water, and stew gently until soft; pass through a wire sieve, allow the apples to cool, beat the butter and sugar to a cream, add the pulp of the apples, the lemon rind, and the whites, whipped ; pour into a small pie dish lined and decorated with rough puff pastry (page 84), made from 6 oz. flour; bake 30 to 40 minutes ; cover with castor sugar and serve hot or cold. No. 150. APPLE PUDDING (Baked). 1^ lb. apples 6 oz. bread crumbs 1 lb. sugar 2 oz. suet, minced 1 lemon rind, grated 2 tablespoonfuls brown bread crumbs Pare, core, and cut the apples in half-quarters, and stew till soft; add 3 oz. of the sugar and part of the lemon rind ; rub through a wire sieve ; mix together the minced suet, the remainder of the sugar and grated lemon rind ; butter thoroughly a plain or fancy mould, and throw in the brown bread crumbs ; shake all round the mould, lay at the bottom a layer of the white crumbs, &c., then a layer of the apples, continuing alternate layers until the mould is full ; bake halfan-hour ; turn out, and serve with cream or milk. No. 161. APPLE ROLY-POLY. 1 lb. apples A little grated lemon rind or 2 oz. sugar nutmeg Make a suet paste of ^ lb. flour (page 86), roll out ^ inch thick ; peel, core, and cut in half-quarters the apples ; lay them on the top of the paste, sprinkle over the sugar and a few currants or raisins if liked ; roll up, and seal the ends and edges thoroughly, roll up in a pudding cloth, wetted and floured, and tie up ; put into a pan of boiling water and boil 1^ hours. No. 162. ' APPLE DUMPLINGS (Baked). 6 apples, as near one size as possible Some brown sugar or a little jam Make a short paste, household (page 85), of f lb. flour ; roll out J inch thick; peel and core the apples without dividing them. and fill the centres with the brown sugar or a little jam ; cut the pastry in squares, and stand an apple on each ; wet and draw round the edges, sealing well together ; bake in a moderate oven half-an-hour, or until the apples are soft. Cover with castor sugar and serve. No. 163. BAKEWELL PUDDING (No. 1). 4 eggs ^ lb. castor sugar A few drops vanilla 2 oz. butter 2 tablespoonfuls jam 1 oz. flour Line a flattish dish with rough puff pastry (page 84), decorate the edges; put on the bottom the jam ; melt the butter with the sugar, add the yolks of the eggs and the white of one ; mix thoroughly ; dust in the flour, pour over the jam, and bake until set, about 45 minutes ; whip up the white, add one dessertspoonful castor sugar ; lay roughly on the top ; put back in the oven a few minutes to set the white of the egg. Serve hot or cold. No. 164. BAKEWELL PUDDING (No. 2). 1 egg The weight of the egg in butter, castor sugar, and flour A dust of baking powder