Home dissertations

Bake under crust, or open shells of puff paste, or flaky pie-crust. Keep them in a dry, cool place. When wanted, fill with stewed fruit, preserves or jam of any kind. It is a dainty and delicious pie. PUDDINGS. A mould, a basin, or a pudding-cloth, will be required for boiled or steamed puddings. The mould should have a close cover, and be rubbed over the inside with butter before putting the pudding in it, that it may not stick to the side ; the cloth should be dipped in boiling water, and then well floured on the inside. A pudding-cloth must be kept clean and in a dry place. The water must be boiling hot when the pudding is put in, and continue to boil until it is done. If a pudding is boiled in a cloth it must be moved frequently whilst boiling, otherwise it will stick to the saucepan. There must always be water enough to cover the pudding if it is boiled in a cloth ; but if boiled in a tin mould, do not let the water quite reach the top. To boil a pudding in a basin, dip a cloth in hot water, dredge it with flour, and tie it closely over the basin. When the pudding is done, take it from the water, plunge whatever it is boiling in, whether cloth or basin, suddenly into cold water, then turn it out immediately ; this will prevent its sticking. If there is any delay in serving the pudding, cover it with a napkin, or the cloth in which it was boiled ; but it is better to serve it as soon as removed from the cloth, basin or mould. Gelatine should be soaked in an equal quantity of cold water for an hour. Tapioca washed and soaked in cold water over night, or in lukewarm until thoroughly soaked. APPLE BUTTER ROLL. Make dough as for biscuit, only a little shorter, roll until one-half inch thick, spread with apple butter, roll up, then put a cloth around it, tie at each end with a string, leaving the cloth loose enough to have room to rise, and boil it one hour, or one hour and a quarter if large. It is to be rolled the same way as jelly roll, and eaten warm with sweet cream. Cherries and berries can be used instead of apples. APPLE SOUFFLE PUDDING. Take six or seven fine juicy apples, one cup fine bread-crumbs, four eggs, one cup sugar, two tablespoons butter, nutmeg, and a little grated lemon peel. Pare, core and slice the apples, and stew in a covered double saucepan, without a drop of water, until they are tender. Mash to a smooth pulp, and, while hot, stir in the butter and sugar. Let it get quite cold, and whip in first the yolks of the eggs, then the whites — beaten very stiff — alternately with the bread-crumbs. Flavor, beat quickly three minutes, until all the ingredients are reduced to a creamy batter, and bake in a buttered dish in a moderate oven. It will take about an hour to cook properly. Keep covered until ten minutes before you take it out. This will retain the juices and prevent the formation of a crust on the top. APPLE TAPIOCA PUDDING. One teacup tapioca; six apples, juicy and well-flavored, pared and cored; one quart water, one teaspoon salt. Cover the tapioca with three cups of lukewarm water and set in a warm place to soak thoroughly, stirring now and then. Place the apples in a deep PUDDINGS. 159