Miss Cameron's cookery book

Take 12 cooking apples, 1 lemon, 3 oz. sugar, 2 oz. butter 2 eggs, \ lb. puff paste. Peel and core the apples, and put them on to stew with the butter, sugar, and the rind of a lemon; when rind of a lemon; when cooked, pass them through a sieve, and stir in the yolks of the eggs. Line a pie-dish with the paste; pour the mixture into it, and bake in the oven for ten minutes. Beat the whites to a stiff froth. Take the pudding out of the oven and spread the whites on it in layers, sprinkling sugar between each. Return it to the oven for two minutes, or till the white sets. Fancy Pudding. Three eggs, the weight of 2 in flour, the weight of 2 in butter, the weight of 1 in castor sugar, £ a teaspoonful of carbonate of soda, 2 tablespoonfuls of black currant or raspberry jam Cream the butter and sugar. Add the eggs and flour alternately, mix in the soda, then the jam. Pour into a china mould well buttered. Cover with a buttered paper, tie a pudding cloth over, and steam three c hours. Dish and serve with sugar sprinkled over, and any sweet sauce. Manchester Pudding. Quarter lb. puff paste, jam, rusks, custard. Line a pie dish with puff paste. Soak the rusks in milk or wine. Make a good custard. Put a layer of rusks at the bottom, then a thin layer of jam, and so on till the dish is filled. Then pour the custard over and bake in a moderate oven for twentv minutes. Frangipane. Six eggs, 3 tablespoonfuls Vienna flour, 2 oz. pounded macroons, 3 oz. sugar, rind of 1 lemon, 1 pint milk. Beat the eggs well, add to them all the other ingredients. Put into a Bain-marie and stir gently over the fire for twenty minutes ; it must not boil, and when it thickens it is ready for use. This mixture is delicious with any fruit or jam tart, and can be poured over baked apple*, pears, etc. 152 AflHH CAMKUON'R COOKKUY HOOK. Pancakes. Three oz. flour, 2 eggs, 1 pint of milk. Put the flour into a basin, make a well in the centre, and drop in the eggs; add the milk gradually, and mix into a smooth batter with a wooden spoon. Put a small piece of butter in a frying-pan and let it get thoroughly hot; pour in enough batter to cover the bottom of the pan, and fry a pale colour; or toss the pancake when the under side is done, on to paper sprinkled with castor sugar; squeeze on lemon juice, and roll up quickly. Serve with grated lemon and castor sugar. Sweet Savarin. One lb. of Hungarian flour, 1 gill of milk, 10 oz. of butter, 7 eggs, 1 oz. German yeast. Warm the flour in the oven; add the butter, mix it with the milk, beat up the eggs, cream the yeast with a teaspoonful of sugar, and mix all together into a light dough. Set to rise for one hour. Knead it lightly, and put into a well-buttered mould with a hole in the centre. Bake in a brisk oven from half-an-hour to three quarters. When done, turn out, and pour over a rich syrup as for a compote, filling the centre with the fruit. Golden Pudding, Quarter lb. flour, 1 lb. bread crumbs, 1 lb. Hungarian suet, 1 lb. sugar, 1 lb. marmalade, 1 egg. Mix all together well. Put in a buttered basin, and boil two and a-half hours. Almond Puffs, Two tablespoonfuls flour, 2 oz. butter, 2 oz. castor sugar, 2 oz. desiccated almonds, 4 bitter almonds pounded, 1 egg. Melt the butter; stir in the flour, then the sugar and almonds. BBeat up the eggs, and mix in. Pour into small pastry moulds, and bake in a moderate oven twenty minutes. Arabian Puddings. Three tablespoonfuls Florador, 12 bitter almonds, 1 pint milk, 3 eggs, 1 oz. sugar. Blanch and pound the almonds, and mix them with the Florador. Boil the milk, and pour it over these and let them steep a quarter of an hour. When newly cold, add the sugar, and the eggs well beaten; mix well. Put in a buttered pie-dish, and bake half an hour. Serve with sugar sprinkled over. Mortimer Padding.