Handbook of practical cookery

Pare and core the apples, cut them in small pieces. Place then in a sauce-pan the water, and when it boils add the sugar and lemon-rind, and stir till again boiling. Put now in the sauce-pan the pieces of apple and allow them to cook slowly till soft. Grease well with the butter the bottom and sides of a pie-dish, sprinkle over a layer of bread crumb, place in the cooked apples, sprinkle over what remains of the bread crumbs. Place now over the top the remainder of the butter in small pieces. Place the pie-dish in a quick oven, and bake for twenty minutes. Bakewell Pudding,— One quarter of a pound of puff paste, two ounces of candied peel, one table-spoonful strawberry jam, one table-spoonful plum jam, one table-spoonful apricot jam, one half pound butter, one half-pound powdered sugar, the yolks of nine eggs, the whites of two eggs, two ounces of almonds. Line two pie-dishes with puff paste. (See page 195.) Place in the bottom of each dish half of the preserve and half of the peel cut in small pieces. Place then in a basin the butter and sugar, and with the back of a wooden spoon beat them [illustration: DERBY PUDDING BERLIN PUDDINGS. 169] for ten minutes; add then one by one the yolks of egg, stirring constantly all the time. When all of the yolks are added, whip the whites of egg to a stiff froth and add them also. Pour half of this mixture into each of the pie-dishes, and place them in a moderate oven for forty minutes. While the puddings are baking pour over the almonds enough water to cover them. Remove the skins, and cut the almonds in long, thin strips. When the puddings are ready sprinkle over each a little white sugar, and stick over them thickly the almonds. Derby Pudding.— One and a half pint new milk, three ounces of sugar, one and a half ounce of flour, three eggs, one wine-glassful of sherry, three small sponge-cakes. Place in a small pie-dish the sponge-cakes, pour over them slowly the sherry, and let them soak for one hour. Beat in a basin the eggs until very light, add to them the sugar and flour, beat well together again, and pour over the milk. When the sponge-cakes have soaked for an hour, pour over them the eggs, milk, and sugar; place the piedish in a very, very cool oven for an hour and a half. Berlin Puddings. — Three eggs, the weight of three eggs in sugar, the weight of two eggs in flour, two large tablespoonfuls of apricot jam, one table-spoonful red currant jelly, one gill cream, one half ounce pistachio nuts, one wine-glassful of sherry. Separate very carefully the yolks from the whites of the eggs, place the yolks in a basin, and add the sugar; beat with a wooden spoon the yolks and sugar well for ten minutes. Place on a dry plate the whites of egg, add a very small pinch of salt, and with a dry knife whip them to a stiff froth. Grease now with butter six cups or cup-tins; add very lightly the whipped whites of eggs, and then sprinkle in quickly the flour ; stir all lightly together, and half fill each of the cup-tins with the mixture, and place the tins in a moderate oven for fifteen minutes. When baked, turn the cakes out of the tins on to a wire