Handbook of practical cookery

Place in a shallow sauce-pan the water, add to it three ounces of the sugar, place the sauce-pan over the fire, and stir the water and sugar till boiling. Pare nine apples of equal size, remove the cores, but do not cut them up, place the apples in the sauce-pan, and allow them to cook very slowly until soft, but take care not to let them break. Lift them carefully from the sauce-pan, place them on a flat dish, and fill the centres with the marmalade. Pare, core, and slice the remainder of the apples, place them in the saucepan, and let them cook till a pulp. Pile this pulp as high as possible over the apples and marmalade, and smooth all with a knife. Place now on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth ; place an equal layer of this froth over the apples, spreading it smoothly with the knife. Put the almonds in a basin, cover them with boiling water, remove the skins, cut them in long strips, and stick very closely over the whites of egg. Place the dish now in a hot oven until the almonds are browned slightly, when the pudding is ready for use. To be eaten cold. Chantilly. — One stale mould of sponge-cake, one half pound cherries, one glass of brandy, one half pint double cream, one ounce of sugar, six drops of essence of vanilla. Cut the top from the sponge-cake, and with a spoon scoop out the centre, leaving a wall half an inch in thickness. Place this on a glass dish, and place in the centre the cherries, pouring over them the brandy; then replace the top. Put now the cream in a large basin, add to it the sugar, and with an egg-whisk whip the cream to a stiff froth ; add the vanilla, and pour all over the cake, when it is ready for use. SAVOURY SAUCES. Oyster Sauce. — One pint of oysters, one half pint of milk, two ounces of butter, one ounce of flour, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a sauce-pan, stir into it the flour, and add to this by degrees the liquor from the oysters. "When this mixture boils, throw into it the oysters, and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt, and nutmeg, and having boiled the milk in a separate sauce-pan, stir it in also ; then the sauce-pan must at once be removed from the fire, otherwise the milk will curdle and the sauce be ruined. Egg Sauce. — One and one-half ounce of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one salt-spoonful of white pepper, two hard-boiled eggs. Melt the butter in a small sauce-pan, stir into it the flour, and by degrees add to these the milk. When this mixture Doils, throw into it the pepper and salt, and let all cook together for two minutes. Remove the shells from the eggs, chop them into small, irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one half pint of milk, one half pint of cold water, one half MINT SAUCE — TARTARS SAUCE. 175 tea-spoonful of white pepper, one half tea-spoonful of salt, two table-spoonfuls of capers.