Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Fruit (Apples golden and Dutch) (II)

Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts.

Marrow Pudding, Baked or Boiled. INGREDIENTS. pint of breadcrumbs, 1½ pint of milk, 6 oz. of marrow, 4 eggs, lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste. in- Make the milk boiling, pour it hot on to the bread-crumbs and let these remain covered for about 1/2 hour; shred the marrow, beat up the eggs and mix these with the bread-crumbs; add the remaining gredients, beat the mixture well and either put it into a buttered mould and boil it for 2 hours, or put it into a pie-dish edged with puff-paste and bake it for rather more than hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.

TIME.-2 hours to boil, hour to bake.

SEASONABLE at any time.

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