Apple Méringue Pudding

Ingredients

1 pint of stewed apples, 3 eggs - whites and yolks separate - 1/2 teacup white sugar, 1 teaspoonful of butter, 1 teaspoonful of essence of almond (for the méringue).

Method

Prepare the apples as for a pie, and stew till almost a pulp, sweeten and spice, and while hot stir in the yolks of the eggs gradually. Beat very light, pour into a buttered dish, and bake for ten minutes. Cover, without drawing it from the oven, with a meringue made of the beaten whites, 2 tablespoonfuls of white sugar, and the almond flavouring. Spread it over with a tablespoon, evenly and quickly, close the oven again, and brown very slightly. Serve either hot or cold, as preferred.

Note. - In making all Meringues, see that the eggs are quite fresh, whip them in a cool place, and on a cold dish, otherwise they will not rise properly. Use them as soon as they are whipped to a high snowy heap; if left to stand they will become flat, and it is impossible to well froth them a second time. It must also be remembered that the whites will not froth to stiffness, if a drop of the yolk is mixed with them.

Baked Apple Pudding

Ingredients

6 large apples (grated), 3 table-spoonfuls of butter, 1/4 lb. sugar, 2 eggs (whites and yolks beaten separately), juice of one lemon, and half the grated rind; pastry.

Method

Beat the butter and sugar into a cream, stir in the yolks, the lemon, the grated apple, and lastly the whites of the eggs. Line a dish with pastry, pour in the mixture, and baked till nicely browned. This is best cold.

Note. - Normandy pippins may be used for this pudding if liked.

Apple Charlotte

Ingredients

Slices of bread and butter, with the crust trimmed off, 6 apples, the grated rind of a lemon and the juice, sugar to taste. .

Method

Butter a pie-dish, and place a layer of bread-and-butter at the bottom, then a layer of apples, peeled, cored, and cut into slices; sprinkle these over with sugar, a little of the lemon-peel, and a few drops of the juice. Repeat this until the dish is full, then cover it well over with the peel of the apples to prevent it burning, and bake in a quick oven about three-quarters of an hour. When done, remove the peel, turn it out on a dish, sprinkle with white sugar, and serve at once.

Apple Soufflé Pudding

Ingredients

6 or 7 fine juicy apples, 1 cup fine breadcrumbs, 4 eggs, 1 cup of sugar, 2 tablespoon-fuls butter, nutmeg, and a little grated lemon peel.

Method

Pare, core, and slice the apples, and stew in a covered double saucepan, without a drop of water, until they are tender. Mash to a smooth pulp, and while hot, stir in the butter and sugar. Let it get quite cold, and whip in, first, the yolks of the eggs, then the whites - beaten very stiff - alternately with the bread crumbs. Flavour, beat quickly three minutes, until all the ingredients are reduced to a creamy batter, and bake in a buttered dish, in a moderate oven. It will take about an hour to cook it properly. Keep it covered until ten minutes before you take it out. This will retain the juices and prevent the formation of a crust on the top.

Apple Fritters

Ingredients

Apples. For a batter: 1/2 lb. flour, 1/2 oz. butter, 1/2 teaspoonful of salt, 2 eggs - whites and yolks beaten separately, milk enough to make it tolerably thin.

Method

Prepare some apples, as for a pie, or mince them if preferred; add these to the batter, and drop a large tablespoonfnl at a time into a pan of boiling lard or clarified dripping; fry till of a light brown, turning when required. When done, lay them on a sheet of blotting-paper before the fire to absorb the grease, then dish them, piled high, one above the other, and strewed with sifted sugar. They should be served as hot as possible.

Swiss Apple Pudding

Ingredients

Apples, breadcrumbs, moist sugar, butter.

Method

Prepare the apples as for a pie, and put a layer of them in a buttered dish; cover with breadcrumbs, and a little sugar, and a few small pieces of butter. Repeat this until the dish is full, and bake till well browned. When finished, turn it out of the dish and sprinkle with white sugar.