Apple Soufflé Pudding. Maltese Cross
6 or 7 fine juicy apples.
1 cup fine bread-crumbs.
4 eggs.
1 cup of sugar.
2 table-spoonfuls butter.
Nutmeg and a little grated lemon-peel.
Pare, core and slice the apples, and stew in a covered farina-kettle, without a drop of water, until they are tender. Mash to a smooth pulp, and, while hot, stir in butter and sugar. Let it get quite cold, and whip in, first the yolks of the eggs, then the whites—beaten very stiff—alternately with the bread-crumbs. Flavor, beat hard three minutes, until all the ingredients are reduced to a creamy batter, and bake in a buttered dish, in a moderate oven. It will take about an hour to cook it properly. Keep it covered until ten minutes before you take it out. This will retain the juices and prevent the formation of a crust on the top.
Eat warm with “bee-hive sauce.”