Fill a pudding-dish half full of apple puree or sauce, well seasoned with butter, sugar, and nutmeg. Pour over it a batter made of one and a half cupfuls of flour mixed with two heaping teaspoonfuls of baking-powder, one half teaspoonful of salt, and a tablespoonful of chopped suet or of lard. Moisten it with about three quarters of a cupful of milk, or enough to make a thick batter. It should not be as stiff as for biscuits. Cook in a steamer about three quarters of an hour, and serve at once with a hard, foamy, sabayon, or any other sauce. The top will be very light and white. This quantity is enough to serve six people.
In a quart pudding-dish arrange alternate layers of sliced apples and bread-crumbs; season each layer with bits of butter, a little sugar, and a pinch each of ground cinnamon, clows, and allspice. When the dish is full pour over it a half cupful each of molasses and water mixed; cover the top with crumbs. Place the dish in a pan containing hot water, and bake for three quarters of an hour, or until the apples are soft. Serve with cream or with any sauce. Raisins or chopped almonds improve the pudding.
Make a short pie-crust; roll it thin and cut it into squares large enough to cover an apple. Select apples of the same size; pare them; remove the core with a corer, and fill the space with sugar, butter, a little ground cinnamon, and nutmeg. Place an apple in the center of each square of pie-crust; wet the edges with white of egg and fold together, the points meeting on the top; give the edges a pinch and turn, making them fluted. Bake in a moderate oven about forty minutes, or until the apples are tender, but not until they have lost their form. If preferred, the crust may be folded under the apple, leaving it round. It must be well joined, so the juices will not escape. Brush the top with egg, and ten minutes before removing from the oven dust them with a little sugar to give them a glaze. Serve with hard sauce.
BAKED APPLE DUMPLINGS. (SEE PAGE 429).
Cut bread into slices one quarter inch thick; then into strips one and a half inches wide, and as long as the height of the mold to be used; cut one piece to fit the top of mold, then divide it into five or six pieces. Butter the mold; dip the slices of bread into melted butter, and arrange them on the bottom and around the sides of the mold, fitting closely together or overlapping. Fill the center entirely full with apple sauce made of tart apples stewed until tender, then broken into coarse pieces, drained, and seasoned with butter and sugar. A little apricot jam can be put in the center if desired; chopped almonds also may be added. Cover the top with bread, and bake in a hot oven about thirty minutes. The bread should be an amber color like toast. Turn it carefully onto a flat dish. Serve with a hard sauce or any other sauce preferred.
Boil half a cupful of rice with a saltspoonful of salt in milk until tender; sweeten it to taste; drain it if the milk is not all absorbed; press it into a basin; smooth it over the top; when it has cooled enough to hold the form, turn it onto a flat dish. This will be a socle, and should be about one and a half to two inches high. Pare and core as many apples as will stand on the top of the socle; boil them slowly until tender in sugar and water; remove them before they lose shape. Boil the sugar and water down to a thick syrup. Arrange the apples on the top of the rice, and pour over them a little of the thickened syrup; then fill the center of each apple with jam; place a candied cherry on each one, and a pointed piece of angelica between each apple. The syrup should give enough sauce, but Richelieu sauce is recommended instead. Serve hot or cold.
STEWED APPLES ON A RICE SOCLE - GARNISHED WITH CANDIED CHERRIES AND ANGELICA. (SEE PAGE 430).
STEWED APPLES CUT IN HALVES AND ARRANGED AROUND A RICE SOCLE - GARNISHED WITH MERINGUE. (SEE PAGE 431).