8ANDWICHE8^ EGO AND CHEE8E DI8HE8 288
the whole is seasoned liberally with butter, salt, pepper, a little
onion or garlic, and parsley.
A goose is sometimes stuffed with fine mashed and well-
seasoned potatoes.
Chestnut Stuffing for Goose under Roast Goose, p. 199.
Stuffing for Goose under Baked Wild Goose, p. 199.
CHAPTER XI
HOT PUDDINGS, CUSTARDS, SOUFFLÉS, ETC.
Alznond Puddixur, a Jewi8h Beoeipt
BlfiAT up the yolkfl of ten eggs and the whites of seven. Add
half a pound of sweet almonds pounded finely, half a pound of
white sugar, half an ounce of bitter ahnonds, and a tablespoon-
fui of orange-flower water. When thoroughly mixed, put in a
well-buttered pudding diah and bake in a brisk oven. Before
Berving, strew powdered sugar over the top, or pour over clan-
fied sugar with orange-flower water.
Baked Apples
Wash the apples and core them with an appiè corer. Set
them in a deep pan, sif t over them sugar enough to make quite
sweet, and fili the pan half full of water. Turn them over after
baking a short time and bake slowly in a steady oven an hour
to an hour and a half. Set a pan of water in the upper oven
when you put the apples in the stove.
Buttered Apples
Pare six or eight apples of a firm flesh but of a good cooking
sort and an agreeable tart. Cut out the core without piercing
the outet flesh and fili in the centre with fresh butter. Set the
apples in a porcelain-lined stewpan just largo enough to hold
them in a single layer, add a little water and stew them gently,
turning them if necessary. When they are tender and quite
done through, strew upon them as much sugar as will sweeten
the dish highly, adding a teaspoonful of powdered cinnamon.
2S4
HOT PUDDIN08, CUSTARDS, 80UFFLÉ8, ETC. 286
Stew gently a few minutes longer, lift the apples to a hot dish,
lay upon each appiè a spoonf ul of apricot jam or a few blanched
almonds, pour the syrup from the pan round the apples and
serve.
Utioa Baked Apple Sauoe
Pare, core, and quarter nice tart apples. Put them in an
earthen baking dish, sweeten and spice to taste, cover with
wat^r. Lay a cover on the baking dish and bake the apples till
tender.
Old-fashioned Boston Apple Puddinff
Peel a dozen and a half of good tart apples and take out the
cores, cut them small and put them in a porcelain stewpan that
will just hold them with a little water, a little cinnamon, two
cloves, and the peel of a lemon. Stew over a slow fire till quite
soft, then sweeten with sugar and pass through a sieve. Add
the yolks of four eggs and the white of one, a quarter of a
pound of good butter, half a nutmeg, the peel of a lemon grated,
and the juice of a lemon✪ Old-fashioned Boston Apple Pudding. Beat ali well together, line the inside
of a deep pie dish with puff paste, put in the pudding, and bake
half an hour.
Apple Meringue, Plain
Peel, core, and slice ten or twelve good-sized apples. Gook
them until they are of a good consistency with three ounces of
granulated sugar, two ounces of butter, and the chopped rind of
a lemon. When thoroughly cooked, shape in a dome form and
cover with meringue. Fili a pastry bag with meringue and
decorate the surface. Sprinkle with sugar and bake in a mod-
erate oven until a delicate brown. Decorate with currant jelly.
Bread Pudding
Take a loaf of French bread and cut it in thin slices. But-
ter and mix the slices with four ounces of raisins and two
✪ Bread Pudding
Page 157 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
8ANDWICHE8^ EGO AND CHEE8E DI8HE8 288
the whole is seasoned liberally with butter, salt, pepper, a little
onion or garlic, and parsley.
A goose is sometimes stuffed with fine mashed and well-
seasoned potatoes.
Chestnut Stuffing for Goose under Roast Goose, p. 199.
Stuffing for Goose under Baked Wild Goose, p. 199.
CHAPTER XI
HOT PUDDINGS, CUSTARDS, SOUFFLÉS, ETC.
Alznond Puddixur, a Jewi8h Beoeipt
BlfiAT up the yolkfl of ten eggs and the whites of seven. Add
half a pound of sweet almonds pounded finely, half a pound of
white sugar, half an ounce of bitter ahnonds, and a tablespoon-
fui of orange-flower water. When thoroughly mixed, put in a
well-buttered pudding diah and bake in a brisk oven. Before
Berving, strew powdered sugar over the top, or pour over clan-
fied sugar with orange-flower water.
Baked Apples
Wash the apples and core them with an appiè corer. Set
them in a deep pan, sif t over them sugar enough to make quite
sweet, and fili the pan half full of water. Turn them over after
baking a short time and bake slowly in a steady oven an hour
to an hour and a half. Set a pan of water in the upper oven
when you put the apples in the stove.
Buttered Apples
Pare six or eight apples of a firm flesh but of a good cooking
sort and an agreeable tart. Cut out the core without piercing
the outet flesh and fili in the centre with fresh butter. Set the
apples in a porcelain-lined stewpan just largo enough to hold
them in a single layer, add a little water and stew them gently,
turning them if necessary. When they are tender and quite
done through, strew upon them as much sugar as will sweeten
the dish highly, adding a teaspoonful of powdered cinnamon.
2S4
HOT PUDDIN08, CUSTARDS, 80UFFLÉ8, ETC. 286
Stew gently a few minutes longer, lift the apples to a hot dish,
lay upon each appiè a spoonf ul of apricot jam or a few blanched
almonds, pour the syrup from the pan round the apples and
serve.
Utioa Baked Apple Sauoe
Pare, core, and quarter nice tart apples. Put them in an
earthen baking dish, sweeten and spice to taste, cover with
wat^r. Lay a cover on the baking dish and bake the apples till
tender.
Old-fashioned Boston Apple Puddinff
Peel a dozen and a half of good tart apples and take out the
cores, cut them small and put them in a porcelain stewpan that
will just hold them with a little water, a little cinnamon, two
cloves, and the peel of a lemon. Stew over a slow fire till quite
soft, then sweeten with sugar and pass through a sieve. Add
the yolks of four eggs and the white of one, a quarter of a
pound of good butter, half a nutmeg, the peel of a lemon grated,
and the juice of a lemon. Beat ali well together, line the inside
of a deep pie dish with puff paste, put in the pudding, and bake
half an hour.
Apple Meringue, Plain
Peel, core, and slice ten or twelve good-sized apples. Gook
them until they are of a good consistency with three ounces of
granulated sugar, two ounces of butter, and the chopped rind of
a lemon. When thoroughly cooked, shape in a dome form and
cover with meringue. Fili a pastry bag with meringue and
decorate the surface. Sprinkle with sugar and bake in a mod-
erate oven until a delicate brown. Decorate with currant jelly.
Bread Pudding
Take a loaf of French bread and cut it in thin slices. But-
ter and mix the slices with four ounces of raisins and two