Apple

Stew eight or ten apples and mash them through a sieve. Put them in a saucepan with about two ounces of butter and eight of sugar, set on the fire for five minutes, take off, let cool, and then mix with it five or six eggs, one after another. Turn the mixture into a buttered mould, which you place in a pan of boiling water, then boil slowly about half an hour, turn over a dish, and serve warm or cold.

Hard

Put half a pound of flour on the paste-board and make a hole in the middle; put into it three ounces of pulverized sugar, three ounces of butter, two eggs, a pinch of cinnamon, a few drops of essence, and knead the whole well, dust the board with flour, roll the paste down to a thickness of about one-fourth of an inch, cut it in pieces with a paste-cutter, of any shape; beat one egg with a teaspoonful of sugar and glaze the pieces with it; with a piece of wood draw leaves or flowers on each, and bake in an oven at about 360 degrees Fahr. They are eaten cold at tea.

Heavy Or Gateau De Plomb

Proceed as above with one pound of flour, a pinch of salt, one ounce of sugar, four yolks of eggs, one pound of butter, half a pint of cream; when rolled down as above, fold in two or four, and roll down again; repeat the process four times. Then place it in a bakepan and put in a hot oven. Serve cold at tea.

Mllanais

Put one pound of flour on the paste-board and make a hole in the middle, in which you put half a pound of butter, same of sugar, two eggs, a pinch of salt, and a quarter of a gill of rum. Mix and knead to a rather stiff dough with cold water. Spread it and roll it down to a thickness of about one-eighth of an inch. Glaze it with egg, dust with sugar and bake in a rather quick oven. When cold, cut it in two, spread some compote of peaches or of apricots on one half, put the other half over it, cut in pieces according to fancy, and serve.

Rum Cakes

These are made with sponge cake cut with a paste-cutter, some sweetmeats or jelly is placed on the middle, then it is dusted with pulverized sugar, watered with rum, and then placed in the oven for about two minutes. These cakes have several names, according to the kind of sweetmeat used.

Savarin

Put one pound of flour on the paste-board and make a hole in the middle; put into it four ounces of sugar, and make a hole again; then put in the middle four eggs, twelve ounces of butter, one and a half gills of milk; mix and knead the whole well; then mix again in the whole four ounces of leaven prepared as directed; butter a mould, dust it with sweet almonds chopped; put the mixture in it; put in a warm place (about 78 degrees Fahr.) to rise, and bake in an oven at 430 degrees Fahr. It will take about two and a half hours to rise. The mould must not be filled, else it will ran over in rising.

Sauce For Savarin

Put four ounces of sugar and half a pint of cold water in a block-tin saucepan, set it on the lire and boil till reduced about one-third; then add from one-half to one gill of rum (according to taste), give one more boil, and turn over the cake. Baste the cake with the sauce till the whole is absorbed by it. Serve warm or cold.