127. Celery And Apple Salad

Have two stalks fresh, crisp, white celery. Trim off the outer leaves, wash thoroughly, drain well, then cut it into small Julienne-shaped strips, place on a napkin and dry it thoroughly.

Peel three, medium-sized, sound apples; cut them in quarters, cut away core and seeds, then cut them in Julienne strips, the same as the celery. Place both in a salad bowl. Season with four tablespoons dressing, as per No. 863. Mix well and serve.

128. Pineapple Pudding

Four ounces fresh or preserved pineapples cut into small dice pieces, one gill hot milk, a teaspoon vanilla essence, one and a half ounces butter, two eggs, two ounces sugar and two ounces sifted flour. Melt the butter in a small saucepan, gradually stir in the flour, then heat for one minute, continually stirring; pour in the hot milk and thoroughly heat on the fire for three minutes. Take from the stove, add the pineapples and sugar, stir for one minute. Add, one by one, the yolks of the two eggs, briskly stir for half a minute with the wooden spoon. Beat the white of the two eggs to a froth, add to the preparation, mixing gently.

Lightly butter a quart pudding mould, pour the preparation into the mould, cover with a lightly buttered paper, place it in a saucepan, pour hot water up to quarter the height of the mould. Set in the oven to steam for thirty-five minutes. Remove, take up the paper. Unmould the pudding on a hot dish. Decorate with six thin slices of pineapple around the dish and serve with the following sauce preparation:

Put two ounces sugar in a very small saucepan with two gills cold water, small piece of cinnamon, piece of a quarter of nutmeg and the rind of quarter of a lemon. Let gently boil for ten minutes. Remove from the fire, pour in a tablespoon rum, lightly mix, then strain through a cheesecloth into a saucebowl and serve.

129. Genoise Aux Confitures

Four eggs, quarter pound granulated sugar, quarter pound sifted flour, two ounces melted butter and a teaspoon vanilla essence. Break the eggs into a small copper basin, add the sugar; place the bottom of the basin into another basin containing lukewarm water two inches high. Briskly whip the eggs and sugar for twelve minutes, or until of a good consistency. Remove the basin from the water, add the flour, lightly mix with a skimmer, add the butter and vanilla, gently mix again. Butter the inside of a pastry pan, then cover the bottom of the pan with a sheet of lightly buttered paper; pour all the preparation over the paper. Place in a slow oven to bake for twenty minutes. Remove from the oven, lay the pan in a cool place for fifteen minutes. Turn it on a table, remove the paper. Split the cake in two, crosswise. Spread two tablespoons currant jelly on top of one half, place the other half over it. Dredge a little powdered sugar over. Cut it into six even pieces, dress on a folded napkin and serve.

N. B. Remnants of any kind of cakes should be placed in a tin, covered up, and kept in a dry place, and will always come handy for pudding purposes, etc.