Harper's cook book encyclopædia

Amherst Pudding (without eggs). — Three cupfuls of sifted flour, twothirds of a cupful of molasses, one cupful of milk, one cupful of suet chopped fine, Yz lb. of raisins, half a nutmeg, half a teaspoonful of ground cinnamon, teaspoonful of soda, quarter teaspoonful of salt. Into the flour put the suet, raisins (stoned and chopped), salt, and spices. Add the molasses, then the milk, to which the soda, previously dissolved in a little of the milk (taken from the cupful) has been added. Steam for three hours in a tin pudding-boiler. If suet cannot be had, substitute half a cupful of melted butter. Apple Charlotte. — Dry in the oven stale bread enough to form, when rubbed, a pint of crumbs; when brittle, roll it very fine. Pare, quarter, and core six large, tart apples ; then cut each quarter into four pieces, once lengthwise and once across. Beat well together, as for cake, butter, the size of a small egg, one cupful of white sugar, the yolks of four eggs, three pints of milk, and a little cinnamon and nutmeg ; add the breadcrumbs, then the apples, and, pouring into a yellow baking-dish, cook slowly from half to three-quarters of an hour. When cold, beat the whites with half a cupful of pulverized sugar, and frost the charlotte. “Set” the frosting by putting it into a hot oven or with a salamander.Eat cold with cream. Another way : — Line a baking-dish with slices of buttered bread, put in a layer of sliced apples, with sugar and a little butter, then a layer of buttered bread, and so on until the dish is full, covering with bread. To be eaten warm with sweet sauce. Almost all other fruits can be used in this way. Apple Pudding. — Select juicy apples that are a little acid. Pare, core, and cut them into small pieces ; when you have about three pints, put them on to cook. Let them stew until entirely done ; take them off the stove, mash them well, and add a lump of butter about the size of a small egg, sugar to taste, and a very little cinnamon ; when cold, beat in three eggs. Butter a deep baking - dish ; strew in bread-crumbs until the bottom is covered to the thickness of about an inch, then about half the depth of the stewed apples, a thin layer of crumbs, the rest of the apples, and another thick layer of crumbs ; set it in the oven to bake, which, if quick, will take about half an hour. Just before taking it out, sift white sugar Apple Slump PUDDINGS, ETC. Blackberry Pudding over the top ; put it in the hottest part of the oven to brown a minute or two. Either eat cold with cream or hot with sauce. Another way : — Take ten eggs ; leave out half of the whites; a pint of apples stewed and passed through a sieve, Yz lb. of butter, the rind of two lemons, and the juice of one. Sweeten it as you please and bake in pastry. for a few hours ; pour off the water ; put the barley in a buttered stewpan ; pour over it two pints of milk, and let it simmer gently for two or three hours, adding sugar to taste, and a few drops of any flavoring essence ; pour it into a buttered pie-dish ; strew a little ground nutmeg over, and bake for half an hour. Eggs and butter may be added to enrich.