303. Cold Lemon Pudding
Grate the rinds of three lemons, and place
them in a saucepan with a pint and a half of
water and six ounces of loaf sugar. Mix the
juice of the lemons into a smooth paste with
three tablespoonsful of cornflour, and place in
the saucepan with the rinds, etc. When quite
thick, stir in a piece of butter about the size of
a walnut. Let it get a little cool, when stir in
the yolks of three eggs✪ Cold Lemon Pudding, and then place in a
pie-dish, and bake in a moderate oven for about
half an hour. Beat the whites of the eggs to a
148
PLAIN COOKING
stiff froth, adding to it between two and three
tablespoonsful of castor sugar. Place this on
the top of the pudding, put back in the oven,
and bake a pale brown.
304. Baked Apple Pudding
Make a light suet crust as you would for
boiling. Place in the bottom of the basin some
sugar and a large piece of butter✪ Baked Apple Pudding. Let it cook
in the oven until thoroughly done, then turn
out on to a hot dish.
305. Apple Charlotte
Pare the fruit, cut in slices and remove the
core and pips ; then place in a saucepan with
a little lemon-peel, a clove or two, or a little
ginger, according to taste, sugar, and a little
water, and let it boil to a pulp ; then stir in a
piece of butter. Have ready some bread-
crumbs and a well-buttered pie-dish, into which
put some bread-crumb✪ Apple Charlottes ; then add the fruit ;
cover with another layer of bread - crumbs,
place small knobs of butter over, and bake
to a nice brown.
306. Apple Fritters
Select good-sized apples for fritters, as they
make such a much prettier dish. Pare them,
PLAIN COOKING
149
and then core them with an apple corer, and
cut into rings. Dip them into batter, which
should not be too thin, and requires a little
sugar in the mixing ; then fry the fritters and
well drain them. Then dish up on a dish-
paper, and sprinkle castor sugar over✪ Apple Fritters.
307. Stewed Apples and Rice
Pare the apples, and place them either in the
oven or over the fire, putting with them a slice
of lemon-peel and sugar to taste, and enough
water to cover them. Have ready the boiled
rice, make a wall of it round the dish, and place
the apples in the centre. A little nutmeg may
be grated over if liked✪ Stewed Apples and Rice.
308. Stewed Normandy Pippins
When there is a scarcity of fresh fruit, one is
glad to turn to tin or dried for a sweet. Nor-
mandy pippins make either a sweet or a
dessert dish. They need soaking over night,
and putting into a stewpan with enough water
to cover them, sugar, and a slice of lemon-peel.
Let them stew gently until quite tender, then
take them out of the stewpan and place in a
glass dish. Add to the syrup in which they
were stewed a wineglassful of sherry, and boil
PLAIN COOKING
150
up, which, when cool enough, pour over the
pippins. Some blanched sweet almonds cut in
strips✪ Stewed Normandy Pippins and stuck in the pippins make a great
embellishment to the dish. A few drops of
cochineal put in with the pippins when first
put on to stew, lends a nice colouring to the
dish.
309. Stewed Apples
Pare and core some good-sized apples, and
place them in the oven in a stewing jar with
enough water to cover them, and about their
weight in loaf sugar. When the apples are
cooked, boil up the syrup with a little sherry.
310. Apple Jelly ✪ Apple Jelly
Page 46 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
303. Cold Lemon Pudding Grate the rinds of three lemons, and place them in a saucepan with a pint and a half of water and six ounces of loaf sugar. Mix the juice of the lemons into a smooth paste with three tablespoonsful of cornflour, and place in the saucepan with the rinds, etc. When quite thick, stir in a piece of butter about the size of a walnut. Let it get a little cool, when stir in the yolks of three eggs, and then place in a pie-dish, and bake in a moderate oven for about half an hour. Beat the whites of the eggs to a
stiff froth, adding to it between two and three tablespoonsful of castor sugar. Place this on the top of the pudding, put back in the oven, and bake a pale brown.
304. Baked Apple Pudding
Make a light suet crust as you would for boiling. Place in the bottom of the basin some sugar and a large piece of butter. Let it cook in the oven until thoroughly done, then turn out on to a hot dish.
305. Apple Charlotte
Pare the fruit, cut in slices and remove the core and pips ; then place in a saucepan with a little lemon-peel, a clove or two, or a little ginger, according to taste, sugar, and a little water, and let it boil to a pulp ; then stir in a piece of butter. Have ready some breadcrumbs and a well-buttered pie-dish, into which put some bread-crumbs ; then add the fruit ; cover with another layer of bread - crumbs, place small knobs of butter over, and bake to a nice brown.
306. Apple Fritters
Select good-sized apples for fritters, as they make such a much prettier dish. Pare them,
and then core them with an apple corer, and cut into rings. Dip them into batter, which should not be too thin, and requires a little sugar in the mixing ; then fry the fritters and well drain them. Then dish up on a dishpaper, and sprinkle castor sugar over.
307. Stewed Apples and Rice
Pare the apples, and place them either in the oven or over the fire, putting with them a slice of lemon-peel and sugar to taste, and enough water to cover them. Have ready the boiled rice, make a wall of it round the dish, and place the apples in the centre. A little nutmeg may be grated over if liked.
308. Stewed Normandy Pippins
When there is a scarcity of fresh fruit, one is glad to turn to tin or dried for a sweet. Normandy pippins make either a sweet or a dessert dish. They need soaking over night, and putting into a stewpan with enough water to cover them, sugar, and a slice of lemon-peel. Let them stew gently until quite tender, then take them out of the stewpan and place in a glass dish. Add to the syrup in which they were stewed a wineglassful of sherry, and boil
up, which, when cool enough, pour over the pippins. Some blanched sweet almonds cut in strips and stuck in the pippins make a great embellishment to the dish. A few drops of cochineal put in with the pippins when first put on to stew, lends a nice colouring to the dish.
309. Stewed Apples
Pare and core some good-sized apples, and place them in the oven in a stewing jar with enough water to cover them, and about their weight in loaf sugar. When the apples are cooked, boil up the syrup with a little sherry.
310. Apple Jelly
Records on this page
Cold Lemon PuddingBaked Apple PuddingApple CharlotteApple FrittersStewed Apples and RiceStewed ApplesStewed Normandy PippinsApple Jelly