a smooth
paste and loosens itself from the bottom of saucepan; transfer it to
a dish; stir 1 tablespoonful butter to a cream and add alternately
the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste,
a spoonful at a time; when this is well blended together add the
grated rind of 1 lemon, 1/2 cup finely chopped almonds and lastly the
beaten whites of 5 eggs; pour this mixture over the apples and bake
in a medium hot oven for 3/4 hour; it may be served with wine, fruit
or hard sauce or may be dusted with sugar and served without a
sauce. NOTE.--When peaches, cherries, plums or berries are used they
need not be cooked before baking.

365. +English Apple Pudding.+-- Butter a deep pudding dish and
sprinkle with bread crumbs; line the sides of dish with a rich pie
crust and put a narrow strip around the bottom so as to leave the
center of bottom uncovered; next fill the dish with finely cut
apples with some sugar sprinkled between them; add a very little
nutmeg, a pinch of cinnamon and a little butter in small pieces;
cover with the same crust and bake 1 hour; when done turn the
pudding out onto a dish and serve with hard sauce. (See Sauce.)

366. +Apple Pudding (boiled).+-- 1 cup finely chopped suet, 3 cups
flour, 1 cup milk, 3 eggs, 1/2 cup sugar, 3 cups finely cut apples, 1/2
teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls
baking powder; sift flour, salt and powder into a bowl and add
grated lemon peel and suet; next add the yolks of the eggs and mix
the whole with the milk to a stiff batter; then add the beaten
whites of the eggs; dust the apples with flour and stir them into
batter; butter a pudding form, sprinkle with bread crumbs, fill in
the mixture, cover tightly and boil 2 hours; serve with hard sauce.
NOTE.--The apples and dough may be put in layers in the form,
putting first a layer of dough, then a layer of apples, then dough,
and so on. This pudding may also be made of apricots, peaches, figs,
plums or currants, citron or raisins.

367. +Apple Bread Pudding (German art).+-- Pare and cut into slices 8
large tart apples; soak a 5 cent loaf of bread in cold water; when
soft press it out and put in a saucepan over the fire with 2
tablespoonfuls butter; stir for 5 minutes and transfer it to a dish
to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs to a
cream and add the bread, the sliced apples and lastly the whites of
the eggs beaten to a stiff froth; butter a pudding form, sprinkl