Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1896-11-18
Highest of all Leavening Power-Lae U. S Govt Report
R)>!a!l! RsklI2s
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eggs and two tablespoonfuls Of sugar.
Spread II roughly over the apples and
scatter blanched and chopped almonds
over the top Place the dish upon n board
I'm moderate oven and lightly brown the
meringue.
simple and wholesome dessert Is
apples cooked with sage or tapioca. Soak
half a pint OF tapiOca or sago overnight
in one and one-half pints OF water. In
the morning COOK IL thirty minutes. Peel
and remove cores from apples enough to
I'LL a pudding dish Butter the dish and
arrange the apples in Il. filling the space
in the centre Of the apples with orange
marmalade. To the tapioca add a salt
spoon or salt and one cup OF sugar, and
IL over the apples. Place the dish in the
oven and bake about one hour. This pud-
ding should be eaten cold with sweetened
cream or custard.
Florence apple roll makes a delicious
baked pudding. Make a crust by placing
in a large bowl two cups OF flour mea-
sured before Il is sifted. Add to the -four
two teaspoonsfuls Of baking powder and a
pinch Of salt. Mix piece Of butter the
size Of an egg with the dry ingredients,
rubbing them together with the fingers
until the butter IL thoroughly mixed with
the -four MOisten with one cup of milk
II on the moulding board ana roll IL out
10 the thickness OF one-quarter Of an inch.
Spread two tablespoonfuls OF butter on
the dough and sprinkle with a small cup
ful OF sugar. Meanwhile have tart apple
chopped fine and spread them thickly over
the sugar IL will require about half a
dozen cupfus. Flavor with a litue CHINA
mon OF mace. Roll the dough up as you
would jelly roll. and with sharp knite
cut # into small pieces IL inches thick.
I. Place them upright I'm a buttered baking
pan. leaving space between them so that
all sides will brown. Bake in a moderate
oven for half an hour and serve with the
following sauce: Gradually stir one gill OF
water into tablespoonful OF corn starch.
Put into a dish over the fire one and one
half cups OF water. When Il IS boiling
add the starch mixture and let II COOK
three minutes; then stir in one cup OF
sugar and the juice and rind OF one lemon.
When the sauce is again boiling slowly
turn It over two well-beaten eggs, stir
ring all the while Return it to the tire
long enough 70 heat, and serve
For a New England Apple-Custard
Pie.-Stew quartered apples in very
little water until they are tender; then
rub them through a cOlander. For one
pie allow one pint Of cooked apples.
While they are still hot stir into them a
spoonful OF butter one cup OF sugar
two well-beaten eggs, and half cup OF
cream. Line a deep pie-plate with rich
crust rolled thin. and ill the plate with
the prepared mixture. Bake IL In a
quick oven. A meringue may be put
over the top, II desired, after the pie is
baked.
A surprlse-pudding is made thus: Cook
a cupful OF rice in milk until the grains
are tender Butter a mould or BASIN
and make q waffle an inch thick OF ths
rice around the sides and bottom, press
ing it closely around. FIJI the space IN
the centre with quarters Of stewed ap-
pies, and put over them thick layer OF
rice Cover the mould and bake IN par
OF water about half an hour. Set il away
until the pudding IS perfectly cold Turn
the form carefully out or pretty dish
dot the rice over with bits OF currant
jelly, and serve with whipped cream.