The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

up with six ounces of butter, four eggs, grated lemon peel, a little sugar and brandy. Line the dish with good paste, strew over it bits of candied peel, put in the pudding, and bake it half an hour. A little lemon juice may be added, a spoonful of bread crumbs, or two or three Naples biscuits. Another way is, to pare and quarter four large apples, boil them tender, with the rind of a lemon, in so little water that it may be exhausted in the boiling. Beat the apples fine in a mortar, add the crumb of a small roll, four ounces of melted butter, the yolks of five and the whites of three eggs, the juice of half a lemon, and sugar to taste. Beat all together, and lay it in a dish with paste to turn out, after baking. APPLE PUFFS. Pare the fruit, and either stew them in a stone jar on a hot hearth, or bake them. When cold, mix the pulp of the apple with sugar and lemon peel shred fine, taking as little as possible of the apple juice. Bake them in thin paste, in a quick oven: if small, a quarter of an hour will be sufficient. Orange or quince marmalade is a great improvement; cinnamon pounded, or orange flower-water, will make an agreeable change. APPLE SAUCE. Pare, core, and slice some apples; put them in a stone jar, into a saucepan of water, or on a hot hearth. If the latter, put in a spoonful or two of water, to prevent burning. When done, mash them up, put in a piece of butter the size of a nutmeg, and a little brown sugar. Serve it in a sauce tureen, for goose and roast pork. APPLE TRIFLE. Scald some apples, pass them through a sieve, and make a layer of the pulp at the bottom of a dish; mix the rind of half a lemon grated, and sweeten with sugar. Or mix half a pint of milk, half a pint of cream, and the yolk of an egg. Scald it over