Make a sauce of melted butter, sugar and wine.
* * * * *
APPLE PIE.
Put a crust in the bottom of a dish, put on it a layer of ripe apples,
pared and sliced thin--then a layer of powdered sugar; do this
alternately till the dish is full; put in a few tea-spoonsful of rose
water and some cloves--put on a crust and bake it.
* * * * *
BAKED APPLE PUDDING.
Take well flavoured apples, bake, but do not burn them, rub them through
a sieve, take one pound of the apples so prepared, mix with it, while
hot, half a pound of butter, and half a pound of powdered sugar; the
rinds of two lemons grated--and when cold, add six eggs well beaten; put
a paste in the bottom of a dish, and pour in the apples--half an hour
will bake it; sift a little sugar on the apples when baked.
* * * * *
A NICE BOILED PUDDING.
Make up a pint of flour at sun rise, exactly as you do for bread; see
that it rises well--have a large pot of water boiling; and half an hour
before the puddings are to go to table, make the dough in balls, the
size of a goose egg; throw them in the water, and boil them quickly,
keeping the pot covered: they must be torn asunder, as cutting will make
them heavy; eat them with powdered sugar, butter, and grated nutmeg.
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