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918
HOUSEHOLD MANAGEMENT

rest of the ingredients, pour into a buttered piedish, and bake for about 20 minutes in a moderate oven.

Time.—From 35 to 40 minutes. Average Cost, about 9d. Sufficient for 3 persons.

1751.—ALMOND PUDDINGS, SMALL.

Ingredients.—¼ of a lb. of ground almonds, 2 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of cream, 2 ozs. of butter.

Method.—Cream the butter and sugar together, stir in the yolks of eggs, the almonds, and the cream. Whip the whites to a stiff froth, add them lightly to the rest of the ingredients, pour into buttered dariol moulds or small cups, and steam or bake from 25 to 30 minutes. Serve with a suitable sauce.

Time.—About 1 hour. Average Cost, 9d. to 10d., for this quantity. Sufficient for 5 or 6 persons.

1752.—ANGEL PUDDING.

The above name is sometimes given to French pancakes, the recipe for which is given on p. 949.

1753.—APPLE AMBER PUDDING.

Ingredients.—6 large apples, 3 ozs. of brown sugar, 2 ozs. of butter, 3 eggs, 1 lemon, cherries, strips of angelica, short paste, or puff paste trimmings, castor sugar.

Method.—Line the edge of a piedish with thin strips of paste about 3 inches wide, and decorate the edge with overlapping leaves or small rounds of pastry, which must be securely fixed by means of white of egg. Peel and slice the apples, stew them gently with the butter, sugar, and lemon-rind until tender, then pass through a fine sieve, and add the yolks of eggs. Pour the mixture into the piedish, bake gently for 20 minutes, then pile the stiffly-whisked whites of eggs on the top. Dredge liberally with castor sugar, decorate with cherries and angelica, and replace in the oven until the whites of eggs harden and acquire a little colour. Serve either hot or cold.

Time.—½ an hour, to bake the pudding. Average Cost, about 1s. 3d., in addition to cost of paste. Sufficient for 6 or 7 persons.

1754.—APPLES, BAKED.

Ingredients.—6 apples, 1 white of egg, castor sugar, jam or jelly.

Method.—Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the centre of each apple. Brush over with white of egg, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a piedish, cover with a greased