Page:Mrs Beeton's Book of Household Management.djvu/1137

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Ingredients.—1 tablespoonful of finely-chopped almonds, almond-essence, ½ an oz. of potato flour, 4 ozs. of sugar, 4 yolks of eggs, 3 sheets or ¼ oz. of leaf gelatine, 1½ pints of milk.

Method.—Mix the potato flour smoothly with a little milk, boil up the remainder, and pour it over the potato flour, stirring the mixture meanwhile. Replace in the stewpan, simmer gently for 3 minutes, then add the sugar and yolks of eggs, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a little hot water, add it to the custard, and strain. Stir in the almonds, add almond essence to taste, and use for filling éclairs, cornets, etc.

Time.—About ½ an hour. Average Cost, 10d. to 1s.

Ingredients.—2 lbs. of apples, 6 ozs. of sugar, 4 eggs, 1 pint of milk.

Method.—Peel, core and slice the apples, stew them with 4 ozs. of sugar and 2 or 3 tablespoonfuls of water until tender, then pass through a hair sieve, or beat to a pulp. Bring the milk nearly to boiling point, put in the remainder of the sugar and the beaten yolks of eggs, stir and cook gently until the mixture thickens, but do not allow it to boil. Whisk the whites of eggs to a stiff froth, and sweeten with a little castor sugar. Place the apple pulp at the bottom of a piedish, pour the custard on top, and cover lightly with the white of egg. Sprinkle the surface liberally with castor sugar, and bake in a moderately cool oven until the méringue hardens and acquires a little colour.

Time.—About 1½ hours. Average Cost, 1s. 1d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—1 pint of apple pulp, ¼ of a pint of stiffly-whipped cream, sugar to taste.

Method.—Bake or stew the apples, pass them through a fine sieve, sweeten to taste, and stir in the cream. Serve in a glass dish, or custard glasses.

Time.-—About 1 hour. Average Cost, 1s. Sufficient for 3 or 4 persons.