Pare, core, and slice one pound of cooking apples, cook in a clean saucepan with a little water until soft, mash them, and add four ounces of fine sugar and three ounces of butter. Stir all one way until the butter is melted. Pour the mixture into a basin, add the grated rind and juice of one lemon, and three eggs (well beaten). Mix well with a wooden spoon. Line some patty-pans with thin pastry, put some of the mixture into each, and bake in a hot oven.
Scald a pint of milk, and when lukewarm add one compressed yeast cake dissolved, half a teaspoonful of salt, and two cupfuls and a half of flour. Beat thoroughly, and stand aside until very light – about two hours. Then add the yolks of two eggs well beaten, and fold in the well beaten whites. Stand aside for thirty minutes, and bake in greased muffin-rings.
Take one pound of flour, half a pound of lard. Rub the lard in the flour, and mix to a fairly stiff paste with cold water. Divide the paste into two equal parts, roll each one about eight inches long and four inches wide, and bake in a hot oven. When baked, and gone quite cool, sandwich together with the following mixture, one ounce of corn flour, three ounce of castor sugar. Place in a brass pan, and beat well together with one egg, then add a cupful of milk, and boil till it becomes the consistency of thick cream, and a drop or two of essence of vanilla. When you have sandwiched them together, run a little water icing over the top, and cut in little slices about an inch thick.
Put half a pint of breadcrumbs into a pie-dish with one pint of milk, two ounces of sugar, the grated rind of one lemon, one ounce of butter cut up small, and the yolks of two eggs. Bake until set and nicely browned. Now put a layer of any firm preserve on the top, beat the whites off the two eggs to a stiff froth with the juice of half a lemon and two ounces of castor sugar, and put it over the preserve. Put the pudding back in the oven, and brown lightly with a salamander.
A quart of new milk, four eggs, a nutmeg, one small pot of strawberry jam, half a pound of bread – crumbs.
Butter a pie dish, and put a small pot of strawberry jam at the bottom, then a good layer of bread – crumbs. Well beat four eggs, stir into them two ounces of powdered sugar, and a little grated nutmeg, add a quart of new milk, and stir it over the fire until it is sufficiently thick, pour it over the preserve very gradually, and bake the pudding in a very moderate oven.
Line a large glass dish with thin slices of sponge-cake, and upon this place a layer of ripe strawberries freed from their stems. Sprinkle over with castor sugar, then spread over a layer of whipped cream, then another layer of fruit and sugar, and finally heap a layer of whipped cream roughly on top. Decorate with a few large, ripe strawberries.
Mash enough strawberries to make one pint of juice, add one pound of sugar, allow to stand until the sugar is dissolved. Then add the juice of one lemon and water to taste. Add juice after straining through fine muslin, and add more sugar if necessary.
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