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

out of the basin and send to 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 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 to allow it to stop boiling. _Time._—From 2½ to 3 hours, according to the quality of the apples. _Average_ cost, 10_d._ _Sufficient_, made with 1 lb. of flour, for 7 or 8 persons. _Seasonable_ from August to March; but the apples become flavourless and scarce after February. APPLE SAUCE, for Geese, Pork, &c. _Ingredients._—6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut; water. _Mode._—Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. _Time._—According to the apples, about, ¾ hour. _Average cost_, 4_d._ _Sufficient_, this quantity, for a goose or couple of ducks. APPLE SNOW (a pretty Supper Dish). _Ingredients._—10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, ½ lb. of pounded sugar. _Mode._—Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning,—rather less than ½ pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses. The dish may be garnished with preserved