Cassell's dictionary of cookery

Apple Pie. — Make a good light crust; wet the edge of the pie-dish, and lay a thiu strip all round. Pare, core, and slice the apples, and lay them in the dish with a little sugar and any flavouring that may be preferred — such as powdered ginger, two or three cloves, grated lemon-iind, with the juice of the lemon, a little cinnamon, &c. Lay a crust over the top, and ornament with pastry cut into leaves. If the apples are dry', the parings and cores may be boiled with a little sugar and flavoui-ing, and the strained juice added to the fi-uit. Bake the pie in a quick oven. It may be served hot or cold. A little custard or cream is an improvement. Time, thi-ee-quarters of an houi' to bake. Probable cost, lOd. for a pie, sufficient for five persons. Apple Plum Pudding.— Slued finely half a pound of beef suet ; add to it a pinch of salt, half a pound of finely-grated bread-crumbs, half a pound of sugar, half a pound of raisins, half a pound of currants, half a pound of apples weighed after being pared, cored, and chopped, two ounces of chopped candied peel, and half a tea-spoonful of mixed spice. Mix the dry ingredients thoroughly, then beat four eggs in a wine-glassful of brandy, stir well together, pour into a well-oiled mould, or tie up in a well-floured pudding-cloth, and boil four hours. Serve with brandy sauce. Time to boil, four hours. Sufficient for six persons. Probable cost, -Is. 8d., without the brandy. Apple Pudding, Baked. — Pare, quarter, and core three pounds of good baking apples : put them in a saucepan with six ounces of sugar and half a cupful of water, and the rind and juice of a lemon. Boil them gently until they are quite soft. Turn them out of the saucepan, and put them aside to cool. Butter the inside of a shallow pie-dish, and line it throughout with good ordinary piecrust. Add to the apple pulp two or three weU-beaten eggs, and put the mixture into the ■dish. Make the top smooth, and grate a little nutmeg over it. Bake in a quick oven. This pudding may be served either hot or cold. Time to bake, three-quarters of an hour. Probable cost, Is. 6d. Sufficient for six persons. Apple Pudding, Baked. — Line a baking-dish with puif paste, and cover the bottom with sliced pippins, which should be peeled and cored. Mix together the crumbs of a French roll and a pint of thick cream ; add eight eggs well beaten, three or four ounces of sugar, nutmeg, and the same weight of candied peel (orange) cut into small pieces. Spread this mixture over the pippins and bake. Serve ■with sifted sugar over the top. Bake in a moderate oven. Time,three-quarters of an hour to bake. Probable cost, 3s. 6d. Sufficient for seven or eight persons. Apple Pudding, Baked (another way). — Pare, core, and chop small a dozen good cooking apples. Oil a pudding-dish, and cover the bottom and sides half an inch thick with grated bread, small pieces of butter, a squeeze of lemon-juice and a little lemon-rind; then put a layer of apples, sweetened, and repeat in alternate layers until the dish is full. The top layer must be of bread. Pour over the whole a cupful of cold water. Bake in a good oven. It may be used the day after it is made, when it must be heated thoroughly. Time to bake, half an hour. Probable cost, Sd. Sufficient for six persons.