Miss Parloa's young housekeeper : designed especially to aid beginners. . MELON MOULD. STEAMER. hang over the sides of the mould. Now fill the mould withthe apples and sprinkle the sugar over them. Bring theedges of the paste together and put the cover on the for two hours and a half. At serving time turn outon a flat dish, and serve with wine or nutmeg sauce. PUDDINGS. 261 This makes rather a large pudding for three people, ifthe first part of the dinner has been substantial. If oneprefer, half the quantity may be made. Quick Steamed Apple Pudding. 3 pints of pared and quartered a
Miss Parloa's young housekeeper : designed especially to aid beginners. . MELON MOULD. STEAMER. hang over the sides of the mould. Now fill the mould withthe apples and sprinkle the sugar over them. Bring theedges of the paste together and put the cover on the for two hours and a half. At serving time turn outon a flat dish, and serve with wine or nutmeg sauce. PUDDINGS. 261 This makes rather a large pudding for three people, ifthe first part of the dinner has been substantial. If oneprefer, half the quantity may be made. Quick Steamed Apple Pudding. 3 pints of pared and quartered tablespoonful of pint of gill of sugar. yi, pint of water. I gill of milk. % teaspoonful of salt. I teaspoonful of baking powder. ^ of a nutmeg, grated. Put the apples, water, sugar, and nutmeg into a broadporcelain or granite-ware saucepan, and set on the the apples begin to boil, set back where they willcook gently. Now mix the flour, salt, and baking powdertogether and rub through a sieve. Rub the butter into thisdry mixture and
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
