Albert Pudding

Take three ounces of sugar, and rub five or six lumps on the outside of a lemon. Take two eggs and break them, separating the yolks from the white. (See No. 15.) Next beat two ounces of butter to a cream (see No. 27) and mix it with the two yolks. Add gradually the three ounces of sugar, two ounces of flour, and two ounces of fine bread crumbs (see No. 20), and a quarter of a pound of sultana raisins. If not sufficiently moist, add a little milk. Next beat the two whites to a froth with a whisk, and mix it as lightly as possible with the other mixture, and pour it into a buttered mould or basin and steam it (see No. 8) for three hours. Turn it out of the mould or basin into a dish, and serve it with some sweet sauce. (See Sweet Sauce.) Probable cost, Is.

How To Blanch Almonds

Almonds are usually covered with a brown skin, which can be removed by pouring boiling water over them, when the skins are easily rubbed off with the fingers. Directly you rub off the skin, throw the now snow-white almond into cold water, or it will change colour. Almonds should always be blanched for dessert, when served with raisins. They can also be blanched and cut into strips to ornament tipsy cake or sweet puddings. G

Angelica Candied

Angelica candied can be bought at all large grocers. It will keep good for years, and is exceedingly useful as a garnish for sweets. As a little goes a very long way. it is an economical garnish.

Apple Fritters

Take some apples and peel them; then cut them in rather thin slices, across the core, and cut the core out of each slice, so that it forms a ring. Take a little sugar, and rub a few lumps on the outside of a lemon; then crush and pound the sugar. Press each ring of apple on to this sugar each side; dip it into some stiff batter (see Batter), and fry in some lard. (See No. 6.) When fried a nice brown colour, let them drain. Shake some white powdered sugar over them, and pile the rings up on a dish.

N.B. - Put the finger through the hole in the ring when throwing it into the fat, in order to keep the ring shape, as, sometimes, if the batter is very stiff, there will be no hole in the middle. Break off the rough edges before shaking the sugar over them.

Apple Pie

(See Pie, Fruit.) Peel the apples, cut them into quarters, remove the core very carefully, place them in a pie-dish with a little brown sugar, two or three strips of lemon-peel not thicker than the finger-nail, and proceed as in making an ordinary fruit pie. A few cloves may be added, and many people consider a quince a great improvement. (See Quince).

Apple Pudding

(See Pudding, Fruit.) Treat the apples exactly as in making an apple pie; flavour the same way, and proceed as in making an ordinary fruit pudding.

Apple Sauce

Peel and quarter some apples, and carefully remove all the core. Place them in a saucepan with sufficient water just to moisten them and prevent them sticking, and, when sufficiently tender, beat them into a pulp with a fork. A small quantity of sugar may be added, as well as a few strips of lemon-peel and a few cloves. This is purely a matter of taste. German cooks would add a little vinegar to make the apples more acid;

English, a little sugar to make them less acid. Recollect, apple sauce is generally eaten with roast goose, roast duck, or roast pork - all rich things; therefore do not add any butter, as is often recommended. The sauce is best as plain and as simple as possible. I should recommend no sugar if the apples are fairly sweet, or flavouring of any kind whatever.