The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

248                               SWEET PUDDINGS.
Note—The crust should be rolled out thin, the apples cut up rather small and set thickly over the paste, then rolled up and put in a cloth and sewed.
Boiled Apple Pudding.—Apples, butter crust, sugar to taste, i small teaspoonful of finely minced lemon peel, 2 tablespoonfuls of lemon juice; make a butter crust or a suet one, using for a moder­ate sized pudding from 3-4 to 1 pound of flour with other ingredi­ents in proportion. Butter a basin, line it with some of the paste, pare, core and cut the apples into slices and fill the basin with these; add the sugar, the lemon peel and juice and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely and put it into plenty of fast boiling water. Let it boil from 1 1-2 to 2 1-2 hours, according to size; then turn it out of the basin and send it to the table quickly. Apple puddings may also be boiled in a cloth without a basin, but when made in this way must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner hour is rather uncertain, as it does not spoil by being boiled an extra hour. Care, however, must be taken to keep it well cov­ered with water all the time and not allow it to stop boiling. Boil from 1 1-2 to 2 1-2 hours, according to the size of the pudding and quality of the apples. Sufficient with 1 pound of flour for 7 or 8 persons.
Iced Apple Puddings.—(French Recipe after Careme.)—Two dozen apples, a small pot of spiced jam and 1-2 pound of sugar, 1 large juicy orange or 2 small ones; 1-4 pound preserved cherries, 1-4 pound of raisins, 1 ounce of citron, 2 ounces of almonds, 1 gill of curacoa, 1 gill of marasquino, 1 pint of cream. Peel, core and cut the apples into quarters and simmer them over the fire till soft, then mix with them the apricot jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve and put them into a freezing pot. Stone the raisins and simmer them in a little syrup for a few min­utes; add these with the sliced citron, the almonds cut in slices and the cherries drained from their syrup to the ingredients in the freez­ing pot; put in the curacoa and marasquino and freeze again; add as much whipped cream as will be required; freeze again and fill the mould; put the lid on and plunge the mould into the ice pot containing pounded ice and saltpetre, cover it with a wet cloth, where it should remain until wanted for the table. Turn the pud­ding out of the mould on a clean and neatly folded napkin, and serve as sauce a little iced whipped cream in a sauce tureen or glass dish; 1-2 hour to freeze the mixture. Apple Souffle or Steamed Pudding.—Seven or 8 rich,juicy ap-