Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of bread-crumbs, then the apple, and then another layer of bread-crumbs; flake over these a few tiny pieces of butter, and bake for about ½ hour. A very good economical pudding may be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread-crumbs should be placed above and below the apples, and the pudding baked for ½ hour. _Time._—About ½ hour. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March. APPLE PUDDING, Baked (Very Good). _Ingredients._—5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. _Mode._—Mix the flour to a smooth batter with the milk, add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which also grate a little nutmeg; bake in a moderate oven for an hour, and cover, when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed with the batter. _Time._—1 hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons. APPLE PUDDING, Boiled. _Ingredients._—Suet crust, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice. _Mode._—Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from ¾ to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some 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 2½ to 3 hours; then turn it