A Handbook of Cookery for a Small House

full. Cover with paste, tie up in cloth and boil in a saucepan of boiling water for three and a half hours. _168. Apple Soufflé_ Pare and cut up say eight nice-sized apples. Put them in a stone casserole with a breakfast-cupful of sugar and a piece of fresh butter the size of a nutmeg. Stir gently now and then and, when cooked, beat with a fork to break up the lumps and make all quite smooth. Take the whites of four fresh eggs and place them on a large dinner plate; beat these with a freshly _cleaned_ knife to a stiff froth which should stand up. Put the whites into the apples in the saucepan (from which the moisture should have been drained as much as possible) and stir well with a large spoon. Turn the soufflé into a rather deep dish, sprinkle about a teaspoonful of powdered sugar over the top, and place in a moderate oven. Care must be taken not to slam the oven door or place anything heavily on the top of the stove for fear the soufflé will go down. It must not remain in the oven for more than ten to fifteen minutes. Serve in the dish in which it was cooked. _169. Apple Charlotte_ Prepare the apples as for the soufflé. Take about four rather thin slices of nice bread and cut them into diamond shapes. Put about one ounce of fresh butter in an enamelled frying pan and lightly fry the bread to a golden brown. Dust with a little powdered sugar and place the bread on the dish to form a pyramid with the apples in the centre. Put into the oven for about half an hour (slow oven) and serve on a flat dish. _170. Apple Tart_ Take about six apples and pare finely. Do not core them but cut them in slices round the core. Put a teacupful of powdered sugar in a stone saucepan. Add a very little cold water. Stew gently for half an hour to three-quarters and turn into a pie-dish. Pastry as recipe No.