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Updated: June 27, 2025
Butter a pudding-dish; heat the juice with the seasoning and butter, adding a teacup of milk or cream if it can be had, though water will answer. Put alternate layers of crumbs and oysters, filling the dish in this way. Pour the juice over, and bake in a quick oven twenty minutes. If not well browned, heat a shovel red-hot, and brown the top with that; longer baking toughening the oysters.
Some apples require more water than others, the cook having to use her own judgment regarding the amount required. APPLE SCHALET, No. 2 Line an iron pudding-dish with schalet dough, greasing it well before you do so. Bake slowly and long until a nice dark brown.
Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take the yolks and mix with half a cupful of granulated sugar and a pint of milk. Put the peaches into the mixture, place in a pudding-dish and bake until almost firm; then put in the whites, mixing all thoroughly again, and bake a light brown. Eat ice cold.
By using fresh bread-crumbs and four eggs, this becomes what is known as "Queen of Puddings." As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound of raisins may be added. Fill a pudding-dish two-thirds full with very thin slices of bread and butter.
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