The Cookery Blue Book

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup sugar. Serve with hard sauce. =Apple Souffle.= 1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the souffle into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce. =Apple Pan-dowdy.= Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last. =Apple Sago Pudding.= Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce. =Sponge Pudding.= Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water. SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish. =Boston Thanksgiving Pudding.=