Scientific cooking with scientific methods

3 tablespoons wine. English Plum Pudding. % cup sugar. i/. pound stale bread crumbs. 4 eggs. V2 pound raisins, cut into 14 pound currants. pieces. 1^4 pound figs. Small piece citron, cut fine. 1^ pound suet. % cup wine and brandy ^/4 teaspoon cloves. mixed. ^2 teaspoon mace. 1 teaspoon cinnamon. 1 cup scalded milk, 1% teaspoons salt. Pour milk over the bread crumbs, and let stand until cool. Add sugar, yolks of eggs beaten until light, then the raisins, citron, figs and currants. Chop suet and rub it to a cream with the fingers. Combine the mixture. Add the wine and brandy and the spices mixed well together. Fold in the whites of eggs beaten stiff. Turn into buttered mould, and cover very closely and steam for six hours. APPLE DESSERTS. Apple Snow Pudding. 2 cups strained apples. 3 teaspoons baking-powder. 1^2 cups flour. . Milk to make a thick drop 1/^ teaspoon salt. batter. 2 tablespoons butter. Put the strained apples in a pudding-dish. Mix dry ingredients well together. Chop or rub in the butter. Add milk enough to make a thick drop batter. Pour over the apples in pudding-dish, and place in steamer and cook for about forty-five minutes, and serve at once with sweetened cream. Apple Dumpling. Prepare crust same as for prune or rhubarb dumpling, or use plain pie crust. Select apples of uniform size, pare and core carefully. Fill the cavity with sugar and one-fourth spoonful of butter; mix cinnamon with the sugar, if liked. Roll pie crust thin, and cut into squares large enough to cover apple well; place apple in center of each piece. Moisten the edges of the crust, and draw the points together on top and press the edges together. Turn over and place in pan, smooth side up. Add one and one-half cups of sweetened water to pan in which you bake them. Dumplings must have some steam to cook the fruit and to keep crust from burning. Bake in slow oven forty-five minutes. Baked Apples. Select apples of uniform size, pare and core. Fill each cavity with sugar and small piece of butter. Place in pan and bake in slow oven for a long time, until they are well cooked and the flesh of the apple takes on a pinkish look. You want to put cup of water in pan when you set them in the oven, and baste the apple occasionally with it while it is cooking. Serve hot with the dinner or cold with whipped cream piled on and around it for a dessert. Apples with Red Raspberry Jam. Pare, core and stew as many apples as needed. Add one and one-half cups of boiling water and cook ten minutes. Strain off the water, add one cup of sugar, and as soon as boiling-point is reached drop in apples a few at a time so as not to crowd them. Cook until you can pierce them, but they must keep their shape, removing them carefully to a serving-dish as they cook, and adding more until all are cooked. Arrange nicely on serving-dish, and fill center of each apple with red raspberry jam. Boil the liquor in saucepan down to a thick syrup, and pour over the apples and sprinkle them with chopped almonds and a teaspoonful of brandy. Serve with a foamy sauce. Cabinet Pudding.