|
Classic
Cook Books
< last page | next page >
page 171
Peel, cut and core the apples; put them in a sauce-pan with the water; as they
heat, add the brown sugar and lemon-peel. When mashed and well cooked, take it
off; put the fruit in the bottom of a deep dish, and pour a custard of the milk,
sugar and eggs, over it, and bake in a moderate oven. Grate over it before
baking, a little nutmeg.
ALL THE YEAR ROUND PUDDING
Line a pie dish with paste, spread on this three ounces of any kind of
jam--strawberry or raspberry is best. Then beat well in a basin three ounces of
bread crumbs, three ounces butter, and the same of sugar, and the rind and juice
of a large lemon; add this to the pastry and jam, and bake half an hour. If the
lemon is not very juicy, add a tablespoonful of water to it.
TO GLAZE PASTRY
Break an egg, separate the yolk from the white, and beat it well; when the
pastry is nearly baked take it out of the oven and brush it over with this
beaten yolk of egg, then put it back in the oven to set the glaze.
TRANSPARENT PUDDING
Beat eight eggs very light; add them to half a pound of butter, and the same of
sugar, which have been beaten to a cream together; grate in half a nutmeg, set
it on the fire in a stew-pan, and stir it constantly until it is hot. Do not
leave it more than five minutes on the fire, as you only wish to slightly cook
the whites of the eggs to prevent their running when put on the paste. Line two
pie pans with delicate paste, and pour in the mixture. Bake in a moderate oven,
and do not
< last page | next page >
Classic
Cook Books
|
