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Classic
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page 502
of bream and bake in a rich undercrust. Beat the whites of the eggs to a stiff
froth, beat in a few tablespoonfuls of powdered sugar, spread on the top of the
pie and set the pie into the oven for a few seconds to brown.
14. A Brown Betty. Pare, core and slice thin some fine juicy apples. Cover the
bottom of a large deep dish with the apples. Sweeten them well with plenty of
brown sugar, adding grated lemon or orange peel. Strew over them a thick layer
of bread crumbs and add to the crumbs a very few bits of fresh butter. Then put
in another layer of cut apples and sugar, followed by a second layer of bread
crumbs and butter. Next more apples and sugar, then more bread crumbs and
butter; repeat this until the dish is full, finishing with bread crumbs. Bake
until the apples are entirely done and quite soft. Send to table hot. It will be
improved by adding to each layer of apples a very little sweet unfermented
cider, fresh from the press.
15. Cranberry Puffs. 2 cupfuls of flour, 2 teaspoonfuls of baking powder, 2
tablespoonfuls of butter, 1/2 teaspoonful of salt, 2 eggs, 1 pint of cranberries
and 1 cupful of milk.
Sift flour and baking powder together, rub the butter into the flour, add the
salt to the eggs and beat to a thick cream. Add the cranberries to the flour,
then the eggs and milk. Fill buttered cups about half full of the mixture, set
in a steamer closely covered and steam for 1 hour. They should come out perfect
puff balls. They are spongy and absorb a great deal of sauce. Serve with plain
pudding sauce.
16. Peach Cobbler. 3/4 cupful of milk, 1 egg, 2 tablespoonfuls of butter, 1/2
teaspoonful of salt, 2 cupfuls of flour and 2 teaspoonfuls of baking powder,
also 1 quart of peeled peaches. Sift together the flour, salt and the baking
powder, rub in the butter, then beat the egg and milk together and stir into the
flour to make a nice batter. Turn on a well-floured board and roll to the
thickness of about an inch. Line an earthen ware dish with the paste, invert a
cup in the center of the dish and fill the peaches around it. Sprinkle with
sugar and put on a top crust. Bake 1/2 hour in a hot
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