Gooseberry Pudding Recipe

GOOSEBERRY PUDDING.

A pint of stewed gooseberries, with all their juice. A quarter of a pound of powdered sugar. Two ounces of fresh butter. Two ounces of grated bread. Three eggs.

Stew the gooseberries till quite soft. When they are cold, mash them ?ne with the back of a spoon, and stir into them two ounces of sugar. Take two ounces more of sugar, and stir it to a cream with two ounces of butter.

Grate very ?ne as much stale bread as will weigh two ounces.

Beat three eggs, and stir them into the butter and sugar, in turn with the gooseberries and bread.

Lay puff-paste in a soup plate. Put in the mixture, and bake it half an hour.

Do not grate sugar over it.

BAKED APPLE PUDDING.

A pint of stewed apples. Half a pint of cream, or two ounces of butter. A quarter of a pound of powdered sugar. A nutmeg grated. A table-spoonful of rose-water. A tea-spoonful of grated lemon-peel.

Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a colander to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their ?avour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.

Bake, it in puff-paste, in a soup-dish, about half an hour in a moderate oven.

Do not sugar the top.