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Classic
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page 197
ROLLED APPLE-DUMPLINGS.
Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one
tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with
the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide,
roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon
butter on each, put in a moderate oven, and baste them often with the juice.
BIRD'S-NEST PUDDING.
Pare and core without quartering enough quick-cooking tart apples to fill a
pudding-pan; make a custard of one quart milk and the yolks of six eggs;
sweeten, spice, pour over apples, and bake; when done, use the whites of eggs
beaten stiff with six table-spoons white sugar; spread the custard on, brown
lightly, and serve either hot or cold.
BROWN BETTY.
Put a layer of sweetened apple sauce in a buttered dish, add a few lumps butter,
then a layer of cracker crumbs sprinkled with a little cinnamon, then layer of
sauce, etc., making the last layer of crumbs; bake in oven, and eat hot with
cold, sweetened cream.--Mrs. T. J. Buxton, Minneapolis.
RICE APPLES.
Boil half a pound rice in custard-kettle till tender in one quart milk,
sweetened with half tea-cup sugar; pare and core with apple-corer seven or eight
good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of
jam or jelly into each cavity, and fill with rich cream; put the rice in around
apples, leaving top uncovered; bake thirty minutes, then cover with the whites
of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with
sweetened cream.--Mrs. S. M. Guy, Mechanicsburg.
BREAD PUDDING.
One quart sweet milk, quart bread-crumbs, four eggs, four table-spoons sugar;
soak bread in half the milk until soft; mash fine, add the rest of milk, the
well-beaten eggs and sugar, and a tea-cup raisins; bake one hour, serve warm
with warm sauce.--Mrs. French Reynolds, Allegheny City, Pa.
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Classic
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