The Single Handed Cook; More Recipes

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1904 Excerpt: ... CHAPTER VI Puddings and Sweets Apple Beggarman (Hot or Cold) 222 PARE, slice, and stew in a little water 1 lb. of good cooking apples. When quite soft mash them up, and mix with half the quantity of breadcrumbs, some sugar, the grated rind and half the juice of a lemon, some chopped sultanas or currants, a little finely chopped candied peel, and the yolks of two eggs. Well butter a pie dish, line it with breadcrumbs, and put the mixture in. Bake till firm, then cover with a meringue of the whites of the eggs, and brown slightly. Apple and Lemon Pudding (Hot) 223 Line a pudding dish with pastry. Peel and core five large cooking apples and stew until soft. Put through a sieve. Grate the rind of one lemon and squeeze the juice, add 2 oz. of castor sugar, 2 oz. of butter (melted), and two eggs. Beat together and then beat in with the apples. Fill the pastry-lined dish and bake for twenty minutes. This pudding may be made with one egg, or even without an egg, using a little milk instead. Apple and Vermicelli Pudding (Hot or Cold) 224 Boil a quart of milk with a strip of lemon peel, add 4 oz. of vermicelli, and simmer for half an hour. When cool sweeten with 4 or 5 oz. of sugar, and beat in two eggs. Pare and core some apples, and put a bit of grated lemon-peel in the centre of each to flavour it. Put some of the vermicelli in a pie dish, lay in the apples, cover with the rest of the vermicelli, and bake in a very moderate oven till the apples are quite soft. Apple Charlotte (Hot) 225 Pare, core and slice 3 lb. of cooking apples, and stew them gently to a pulp with twelve lumps of sugar, and the thin peel of one lemon. Butter a mould and line it with thin fingers of stale bread which have been dipped in melted butter, and let the pieces of bread overlap each ot...