APPLE MELON PUDDING
- 1 lb. of Allison breadcrumbs
- 3 apples
- 1-1/2 lbs. of melon
- 12 cloves
- 1/2
pint of milk
- 1 oz. of butter
- 3 eggs
- Sugar
Peel and cut up the apples
and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in
muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves
from the fruit, place a layer of fruit over the breadcrumbs, and so on until the
dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them
with the milk, and pour the mixture over the pudding; spread the butter in
bits over the top, and bake the pudding 1 hour.
APPLE SAGO
- 1-1/2 lbs. of apples
- 5 oz. of sago
- Juice of a lemon
- A teaspoonful of ground cinnamon
- Sugar
Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is
added; meanwhile have the apples ready, pared, cored, and cut up; cook
them in very little water, just enough to keep the apples from burning; when
they are quite soft rub them through a sieve and mix them with the cooking
sago, adding sugar and lemon juice; let all cook gently for a few minutes or
until the sago is quite soft; put the mixture into a wetted mould, and turn out
when cold.
CIDER APPLE SAUCE
Boil four quarts of new cider until it is reduced to two quarts; then put into it
enough pared and quartered apples to fill the kettle; let the whole stew over
a moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.
OLD FASHIONED APPLE SAUCE
Pare and chop a dozen medium-sized apples, put them in a deep pudding dish;
sprinkle over them a heaping coffee cupful of sugar and one of water.
Place them in the oven and bake slowly two hours or more, or until they are a
deep red brown; quite as nice as preserves.
APPLE CREAM
- 6 large apples (coslings or any other apples that will be soft)
- 4 eggs
- 3/4-pound double-refined sugar
- 1-2 spoonful of rose water
- lemon-peel
Take your apples and coddle them; when they are cold take out the pulp;
then take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful or
two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it
up.
