Another way is to place some pastry cream in
an individual pudding dish, cover with Apple
Braise No. 32, and decorate with meringue.
Serve hot or cold, with or without sauce.
459.— APPLE TURNOVER.
Prepare like No, 388 or 389. Fill with Apple
Marmalade No. i, or Apple Braise No. 32. It is
preferable to bake the turnovers without any fill-
ing, because they puff much better. Split and
fill when baked. Serve with cream sauce.
460.— STEAMED APPLE ROLL.
ROLY POLY.
Take dumpling pastes Nos. 85 to 87. Roll out
and prepare same as for the baked roll No. 456.
Steam; or roll in a wet cloth dusted with flour;
tie up, leaving a little room to swell; boil for forty-
five minutes. Steaming requires less time. Serve
with cream sauce or hard and brandy sauce.
All the other steamed or boiled rolls are made
in the same manner.
For very juicy fruit a layer of bread crumbs
may be put on the paste before putting on the
fruit, to retain the juice.
Another way is to sweeten the fruit after the
roll is done, cutting it the full length and adding
the sugar Serve with any suitable sauce.
461.— STEAMED APPLE DUMPLING.
Use the satne paste as for the steamed roll No.
460. Prepare like the baked dumplings No. 457.
Steam right on the shelf in the steamer. They may
also be steamed in cups, or tied in squares of cloth
and boiled. Steam or boil till the apples are soft.
Serve with cream or hard sauce.
462. APPLE COTTAGE PUDDING.
Take 6 ounces of sugar, 6 ounces of butter, 6 to
8 eggs, I pint of milk, i^ pounds of flour, i ounce
of baking powder.
Mix like for cakes, and flavor with the grated
rind of one lemon and a pinch of mace. Cut
some tart apples in dice or in thin slices✪ Apple Cottage Pudding; mix with
the batter. Bake in buttered pans, and serve with
a nice sauce.
This pudding may also be steamed, and can be
used for other fruits, like No. 453.
463.— CHARLOTTE OF APPLES.
Prepare the Apple Marmalade No. i. To each
quart of it add 2 ounces of currants, 2 ounces of
sultanas, and i ounce of sliced almonds; flavor
cinnamon✪ Charlotte of Apples.
Take individual molds, butter thickly with cold
butter; sprinkle thickly with bread crumbs, and
press the crumbs well into the butter. Fill the
53
centre with the firm marmalade and finish the
top with crumbs. Set the molds in a pan with
hot water and bake for twenty minutes. Serve
with fruit or cream sauce.
Another way is to line the molds with thin
slices of buttered bread, cut to fit the molds, and
fill with Apple Braise No. 32. The molds may
also be lined with the crust No. 97 or 98, and
filled with jam or stewed apples.
464.— CHARLOTTE OF APPLES A LA
WINDSOR.
Bake in the Charlotte molds about half as
many cakes as you require puddings, from any
plain cakes mixture. The cakes are better to cut
if baked the day before using. Cut each cake in
six or eight thin slices; butter and sugar the molds.
H ave ready a good apple sauce. Place one slice
of cake in the bottom, on it one layer of apple
sauce; then another layer of cake; apple sauce
again, and another layer of cake, to make two or
three layers of apples, and three or four of cake.
The apple sauce should be of the right consistency
to moisten the cake. Set the molds in a pan of
water, cover a with buttered paper and bake for
twenty-five minutes. Turn from the molds on a
pan, so the bottom becomes the top; dust thickly
with powdered sugar. Heat a stout wire to a
white heat and burn a pattern on top of the
Charlotte, lattice fashion. Serve with an English
cream sauce, or Chaudeau with sliced almonds.
The Charlotte may also be decorated with
meringue with bag and star tube, or with a piping
of bright fruit jelly, and in many other ways as
your fancy suggests.
Page 62 · 2 recipe records on this page
Presented as published in 1907. 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
Another way is to place some pastry cream in an individual pudding dish, cover with Apple Braise No. 32, and decorate with meringue. Serve hot or cold, with or without sauce.
459.— APPLE TURNOVER. Prepare like No, 388 or 389. Fill with Apple Marmalade No. i, or Apple Braise No. 32. It is preferable to bake the turnovers without any filling, because they puff much better. Split and fill when baked. Serve with cream sauce.
460.— STEAMED APPLE ROLL. ROLY POLY.
Take dumpling pastes Nos. 85 to 87. Roll out and prepare same as for the baked roll No. 456. Steam; or roll in a wet cloth dusted with flour; tie up, leaving a little room to swell; boil for fortyfive minutes. Steaming requires less time. Serve with cream sauce or hard and brandy sauce.
All the other steamed or boiled rolls are made in the same manner.
For very juicy fruit a layer of bread crumbs may be put on the paste before putting on the fruit, to retain the juice.
Another way is to sweeten the fruit after the roll is done, cutting it the full length and adding the sugar Serve with any suitable sauce.
461.— STEAMED APPLE DUMPLING. Use the same paste as for the steamed roll No. 460. Prepare like the baked dumplings No. 457. Steam right on the shelf in the steamer. They may also be steamed in cups, or tied in squares of cloth and boiled. Steam or boil till the apples are soft. Serve with cream or hard sauce.
462. APPLE COTTAGE PUDDING.
Take 6 ounces of sugar, 6 ounces of butter, 6 to 8 eggs, I pint of milk, i^ pounds of flour, i ounce of baking powder.
Mix like for cakes, and flavor with the grated rind of one lemon and a pinch of mace. Cut some tart apples in dice or in thin slices; mix with the batter. Bake in buttered pans, and serve with a nice sauce.
This pudding may also be steamed, and can be used for other fruits, like No. 453.
463.— CHARLOTTE OF APPLES.
Prepare the Apple Marmalade No. i. To each quart of it add 2 ounces of currants, 2 ounces of sultanas, and i ounce of sliced almonds; flavor cinnamon.
Take individual molds, butter thickly with cold butter; sprinkle thickly with bread crumbs, and press the crumbs well into the butter. Fill the
centre with the firm marmalade and finish the top with crumbs. Set the molds in a pan with hot water and bake for twenty minutes. Serve with fruit or cream sauce.
Another way is to line the molds with thin slices of buttered bread, cut to fit the molds, and fill with Apple Braise No. 32. The molds may also be lined with the crust No. 97 or 98, and filled with jam or stewed apples.
464.— CHARLOTTE OF APPLES A LA WINDSOR.
Bake in the Charlotte molds about half as many cakes as you require puddings, from any plain cakes mixture. The cakes are better to cut if baked the day before using. Cut each cake in six or eight thin slices; butter and sugar the molds. H ave ready a good apple sauce. Place one slice of cake in the bottom, on it one layer of apple sauce; then another layer of cake; apple sauce again, and another layer of cake, to make two or three layers of apples, and three or four of cake. The apple sauce should be of the right consistency to moisten the cake. Set the molds in a pan of water, cover with buttered paper and bake for twenty-five minutes. Turn from the molds on a pan, so the bottom becomes the top; dust thickly with powdered sugar. Heat a stout wire to a white heat and burn a pattern on top of the Charlotte, lattice fashion. Serve with an English cream sauce, or Chaudeau with sliced almonds.
The Charlotte may also be decorated with meringue with bag and star tube, or with a piping of bright fruit jelly, and in many other ways as your fancy suggests.
Records on this page
Apple Cottage PuddingCharlotte of Apples