Miss Parloa's new cook book and marketing guide

Two quarts of pared and quartered apples, a lemon, two cupfuls of granulated sugar and six table-spoonfuls of powdered, six eggs, one quart of milk, three teaspoonfuls of cornstarch. Pare the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a saucepan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes ; then put in the apples and juice of the lemon. Cover, and simmer half an hour. The apples should be tender, but not much broken. Take them up, and boil the syrup until thick. When it is reduced enough, pour it over the apples, and put these away to cool. Make the sauce and finish the pudding the same as for peach meringue, flavoring the sauce, however, with extract of lemon. Frozen Cabinet Pudding. Two dozen stale lady-fingers, one cupful of English currants, one pint of cream, one pint of milk, one small tea-cupful of sugar, three eggs, three table-spoonfuls of wine. Put the milk in the double boiler. Beat the eggs and sugar together, and gradually pour the hot milk on them. Return to the boiler and cook two minutes, stirring all the while. Pour the hot custard on the lady-fingers, add the currants, and set away to cool. When cold, add the wine and the cream, whipped to a froth. Freeze the same as ice cream. When frozen, wet a melon mould in cold water, sprinkle a few currants on the sides and bottom, and pack with the frozen mixture. Pack the mould in salt and ice for one hour. At serving time, wipe it, and dip in warm water for a moment. Turn out the pudding on a dish, pour apricot sauce around it, and serve. Frozen Cabinet Pudding, No. 2. One dozen macaroons, one dozen and a half sponge fingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard. Wet a melon mould in cold water. Sprinkle the sides and bottom with currants. Arrange layers of the mixed cakes, which sprinkle with currants. Continue this until all the cake and currants are used. Put a pint and a half of milk in the double boiler. Beat together four eggs and two table-spoonfuls of sugar. When the milk is hot, stir in one -third of a package of gelatine, which has been soaking one hour in half a cupful of milk. Add the beaten egg and sugar, and cook four minutes, stirring all the while. Take off, and add one-fourth of a teaspoonful of salt and one teaspoonful of vanilla, or two table-spoonfuls of wine. Pour this, a few spoonfuls at a time, on the cake. Set away to cool. When cold, cover with thick white paper, and put on the tin cover. Pack the mould in salt and ice for four or six hours. At serving time, wipe the mould free of salt and ice and dip for a moment in warm water. Take of! the cover and paper, and turn out. Serve with quince sauce. Peach Pudding. Pare and cut fine one dozen ripe peaches. Sprinkle with three table -spoonfuls of sugar, and let them stand one hour. Make a custard the same as for frozen cabinet pudding, No. 2. Have the peaches in a deep glass dish, and, as soon as the custard is partly cooled, turn it on them. Set away in a cold place for six or eight hours. When convenient, it is well to make this pudding the day before using.