Apple (1)

Weigh one pound and three-quarters of apples, pare, core, and cut them into thin bits; weigh also ten ounces of brown sugar; make a suet paste, rolled thinner towards the edges than in the middle, and sufficiently large to lay into a two-quart basin, previously buttered; put in the apple and sugar alternately, wet the edges of the paste, and fold it closely over; dredge it with flour, and tie a pudding cloth over the top of a basin; boil it for three hours. A light paste may be made with flour, half its quantity in bulk of grated bread and suet, mixing it with milk or water, and, instead of apples, currants, damsons, or any other fruit, may be enclos-ed in it.

Apple (2)

Peel and core six very large apples, stew them in six table-spoonfuls of water, with the rind of a lemon; when soft, heat them to a pulp, add six ounces of melted fresh butter, the same of good brown sugar, six well-beaten eggs, half a wine-glass of brandy, and a tea-spoonful of lemon-juice; line a dish with a puff paste, and when baked, stick all over the top thin chips of candied citron and lemon-peel.

Apple (3)

Make a batter with two eggs, a pint of milk, and three or four spoonfuls of flour; pour it into a deep dish, and having pared six or eight small apples, place them whole in the batter and bake it.

Boiled Apple

Chop four ounces of beef suet very fine, or two ounces of butter, lard, or dripping; but the suet makes the best and lightest crust; put it on the paste-board, with eight ounces of flour, and a salt-spoonful of salt, mix it well together with your hands, and then put it all of a heap, and make a hole in the middle; break one egg in it, stir it well together with your finger, and by degrees infuse as much water as will make it of a stiff' paste: roll it out two or three times, with the rolling-pin, and then roll it large enough to receive thirteen ounces of apples. It will look neater if boiled in a basin, well buttered, than when boiled in a pudding-cloth, well floured; boil it an hour and three-quarters: but the surest way is to stew the apples first in a stewpan, with a wine-glassful of water, and then one hour will boil it. Some people like it flavored with cloves and lemon-peel, and sweeten it with two ounces of sugar. Gooseberries, currants, raspberries, and cherries, damsons, and various plums and fruits, are made into puddings with the same crust directed for apple puddings.

Boston Apple Pudding

Peel one dozen and a half of good apples; take out the cores, cut them small, put into a stewpan that will just hold them, with a little water, a little cinnamon, two cloves, and the peel of a lemon; stew over a slow fire till quite soft, then sweeten with moist sugar, and pass it through a hair sieve; add to it the yolks of four eggs and one white, a quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of one lemon: beat all well together; line the inside of a pie-dish with good puff paste; put in the pudding, and bake half an hour.