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

_Ingredients._—½ lb. of apple pulp, ¼ lb. of sifted sugar, ¼ lb. of butter, 4 eggs, the rind and juice of 1 lemon. _Mode._—Pare, core, and boil sufficient apples to make ½ lb. when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste; put in the mixture, and bake about 20 minutes.—_Time._—About 20 minutes. _Average cost_, for the above quantity, with the paste, 1_s._ 6_d._ _Sufficient_ for about 18 or 20 cheesecakes. _Seasonable_ from August to March. APPLE CUSTARD, Baked. _Ingredients._—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. _Mode._—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and, as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish. _Time._—25 to 35 minutes. _Average cost_, 1_s._ 6_d._, if fruit has to be bought. _Sufficient_ for 6 or 7 persons. _Seasonable_ from August to March. APPLE DUMPLINGS, Baked (Plain family Dish). _Ingredients._—6 apples, suet-crust, sugar to taste. _Mode._—Pare and take out the cores of the apples with a scoop, and make a suet-crust with ¾ lb. of flour to 6 oz. of suet; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about ½ hour, or longer, should the apples be very large; arrange them pyramidically on a dish, and sift over