in the batter, grate a little nutmeg on the top, and bake in a moderately hot oven for 1 hour. Serve with sugar.
Time.—1½ hours. Average Cost, 8d. or 9d. Sufficient for 5 or 6 persons.
To preserve Apples.—The best mode of preserving apples is to carry them at once to the fruit room, where they should be put upon shelves covered with white paper, after gently wiping each. The room should be dry and well aired, but should not admit the sun. The finer and larger kinds of fruit should not be allowed to touch each other, but should be kept separate. For this purpose, a number of shallow trays should be provided, supported by racks or stands above each other. In very cold frosty weather the room should be warmed.
1763.—APPLE PUDDING, BOILED. (Fr.—Pouding de Pommes.)
Ingredients.—12 ozs. of flour, 6 ozs. of suet, 1 teaspoonful of baking-powder, 2 lbs. of apples, 2 tablespoonfuls of moist sugar, 6 cloves, if liked.
Method.—Peel, core and cut the apples into rather thick slices. Make the paste as directed in Recipe No. 1670, or 1671. Cut off rather more than a ¼ of the paste for the lid, roll out the remainder, and with it line the basin, previously well greased. Put in half the fruit, then the sugar, intersperse the cloves, cover with the remainder of the fruit and add ⅓ gill cold water. Roll out the rest of the pastry to the size of the top of the basin, moisten the edges slightly, and join them carefully to the edges of the pastry lining the basin. If the pudding is to be boiled, cover the top with a well-floured cloth; if steamed, 2 folds of greased paper may be used. Cook from 2½ to 3 hours.
Time.—3 to 3½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 7 or 8 persons.
1764.—APPLE PUDDING, BOILED.
Ingredients.—¼ of a lb. of bread-crumbs, ¼ of a lb. of suet (finely-chopped), ¼ of a lb. of apples, ¼ of a lb. of moist sugar, 2 eggs, ¼ of a pint of milk, a good pinch of salt, a good pinch of nutmeg.
Method.—Pare, core and chop the apples coarsely. Mix all the dry ingredients together, add the eggs, previously beaten, and the milk, and mix well. Let the mixture stand 1 hour for the bread to soak, then if not sufficiently moist for the mixture to drop readily from the spoon, add a little more milk. Pour into a well-greased basin, and steam 2 hours. Serve with a suitable sauce.
Time.—Altogether, 2¼ hours. Average Cost, 8d. or 9d. Sufficient for 5 or 6 persons.
1765.—APPLES AND RICE. (Fr.—Pommes au Riz.)
Ingredients.—4 or 5 apples, 1¼ pints of milk, 2 tablespoonsful of rice, 1 heaped tablespoonful of sugar, 1 oz. of butter, lemon-rind and other flavouring, a good pinch of salt, raspberry jam, or sugar and butter.
