Queen’s Pudding. Maltese Cross
8 or 10 fine, juicy apples, pared and cored.
½ pound macaroons, pounded fine.
2 table-spoonfuls sugar.
½ teaspoonful cinnamon.
½ cup crab-apple, or other sweet firm jelly, like quince.
1 table-spoonful brandy.
1 pint of milk.
1 table-spoonful best flour or corn-starch.
Whites of 3 eggs.
A little salt.
Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them. Let them stand until cold, covered. Then drain off the water. Put into each apple a spoonful of jelly, and a few drops of brandy; sprinkle with cinnamon and sugar. Cover again and leave alone for ten minutes. Scald the milk, and stir in the macaroons, the salt, the flour, wet in a little cold milk. Boil all together one minute. Take from the fire; beat for a few minutes, and let it cool before whipping in the beaten whites. Pour over the apples, and bake half an hour in a moderate oven.
Eat hot with cream sauce.