Margaret Brown's French Cookery Book

and dust over finely-grated lemon peel; put in frying-pan of boiling lard; shake a few minutes over a lively fire, and take them up; beat some eggs; sweeten to taste; stir in the fruit and fry. When done, double up the omelette, dust it with sifted sugar, and, if possible, glaze it. No. 153. SWISS APPLE PIE. Peel, core, and quarter some apples. Boil the peel and the cores with a few cloves in 1/2 pint of water, and sugar enough to sweeten it. Lay the apples in a pie-dish, mixing with them 1/4 pound grocer's currants which have been washed and dried in a cloth. Add to the liquor a glass of red wine and the grated rinds and juice of two lemons. Put this over the apples; slice in 2 ounces of butter; line the edges and top with light tart paste; bake 1 hour. When done, sift powdered loaf sugar on crust. No. 154. PUDDING A LA MODE. Take 1/2 dozen good-sized apples; peel, core, and cut into quarters; boil in very little water till soft; mash them to a pulp, with grated rind and juice of a lemon; beat up the yolks of 4 and the whites of 2 eggs; add 2 sponge-cakes soaked in raisin-wine, 6 ounces of butter just melted over the fire; mix the whole together. Line the pudding-dish with a light butter-paste. Bake 1 hour, and turn out to serve. No. 155. APPLE CAKE. Take 1 pound pulped apples, 1 pound flour, 1/2 pound sugar, 1/2 pound melted butter, powdered cinnamon, 6 eggs well beaten and strained, 2 ounces candied citron-chips, and 4 spoonfuls ale-yeast. Knead it well, let rise, put in mould, and bake in quick oven. After cake has risen, add currants if needed. No. 156. PUDDING A LA MARINIERE. Half pound each of flour and beef-suet, 1/4 pound currants, and 4 eggs. Mix it into a paste with a little water, and roll it out flat; then empty a small preserving-pot of apple-jam in the middle; fasten up to make a round pudding; tie in cloth; boil 1 hour.