Chapter 16
607. +Apples (with Custard).+-- Pare, core and cut into quarters 6 large pippin or greening apples; put 1/2 cup sugar with 1 cup water in a wide, low pan over the fire and boil 2 minutes; put in as many apple quarters as will lay in without crowding one another; boil until a straw will pierce through them easily; then take the apples out with a skimmer, lay them in a pudding dish and boil the remaining apples the same way; when the apples are all done and laid in the dish make a custard in the following way:--Beat 5 eggs until very light and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and 1 quart cold milk; pour this over the apples and bake till the custard is firm; when done remove the dish from oven and serve when cold with a napkin folded around the dish.
608. +Apples (with Currant Jelly).+-- Take 6 large greening apples, 1 cup currant jelly and 1 cup sugar; pare, core and cut the apples into quarters and lay them in cold water; put the cores and peels in a saucepan, cover with water and boil till tender; strain them through a jelly bag and return liquid to saucepan; as soon as it boils put in some of the apples (not too many at once, so they do not crowd one another) and boil until a straw will easily pierce through them; then take them out carefully, lay on a dish to cool and boil the remaining apples the same way; when all are boiled again strain the liquid and boil it 20 minutes; then measure it; add to 1 pint liquid 1 pound sugar and stir until sugar is dissolved; then add the currant jelly and stir and boil 2 minutes; then remove from fire; rinse out a mould with cold water, sprinkle with sugar, lay in the apple quarters and pour the liquid when nearly cold over them; set on ice to get firm; in serving turn them onto a dish and lay a circle of whipped cream around the dish or the whites of 3 eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1 pint milk in saucepan and stir over the fire till just about to boil; add 1 teaspoonful vanilla and when cold serve with the apples. This makes a pretty dish for supper or dessert.
609. +Steamed Apples.+-- Pare and core 1/2 dozen large tart apples and stick 6 cloves all around into each apple; put them in a pan, put a little sugar into each apple and pour some boiling water in the pan; cover and steam them on top of the stove until a straw will penetrate through them easily; transfer the apples to a dish and set aside to cool; boil the peels and cores in water till soft; then strain through a jelly bag, add the water the apples were boiled in and boil the two together 20 minutes; then add for 1 pint liquid 1 pound sugar and boil 10 minutes more; put 1 teaspoonful currant jelly into each apple and set aside to cool; arrange the apples neatly in a long dish, pour the apple jelly over them and set in a cool place till wanted.
610. +Baked Apples, No. 1.+-- Pare some large greening or pippin apples and remove the cores without breaking the fruit; set the apples in a shallow tin pan, fill them with sugar and pour a little water in bottom of pan; set them in a hot oven to bake till done; care should be taken not to have them broken; when done remove them from oven, pile up high in a glass dish and dust with fine sugar.
611. +Baked Apples, No. 2.+-- Wash and dry some large tart apples and remove the cores without breaking the fruit; set them in a long pan, add a little water and bake in a hot oven; when done transfer them to a dish, sprinkle over some sugar and serve hot.
612. +Baked Apples and Cocoanut.+-- Pare and core 6 large greening apples without breaking them, set in a pan and fill each apple with sugar; boil the peels and cores in water till soft and strain them through a bag; pour the liquor over the apples, cover with another pan and boil on top of stove till they are half done; transfer the apples to another pan, sprinkle them thickly with freshly grated cocoanut mixed with sugar and set in oven to bake till done and to a light brown; in the meantime strain the liquor the apples were boiled in into a saucepan and measure it; allow for 1 pint liquid 1 pound sugar and boil 5 minutes; when the apples are done remove them to a glass dish, pour over the apple syrup and sprinkle a thick layer of fresh cocoanut and sugar over; serve when cold.
613. +Pound Sweets (baked).+-- Remove the cores from 1/2 dozen pound sweet apples without breaking them; put them in a long, shallow tin pan, add a little water and bake till tender; remove them to a glass dish, put into each apple 1 teaspoonful apple or currant jelly and dust them over with sugar; serve with or without sweet cream.
614. +Pound Sweets (in Syrup).+-- Pare, core and cut into halves 1/2 dozen large sweet apples and lay them in cold water with a little lemon juice or a little vinegar; put the cores and peels over the fire, cover with water and boil till soft; strain through a coarse bag, return the liquor to saucepan and add the juice of 1 lemon, a little of the rind and 1 cup sugar; as soon as it boils put in the apples; let them boil until a straw will pierce through them easily; remove the apples to a dish and strain the liquor over them; serve when cold. A few whole cloves and a piece of cinnamon may be added if the flavor is liked.
615. +Apples Baked with Jelly.+-- Pare and core 6 good sized greening or pippin apples and stick cloves all around the top near the opening into each one; put them in a tin pan in a hot oven, add 1/2 cup water and bake till done; put the peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the juice to saucepan and boil 20 minutes; then add for 1 pint juice 1 pound sugar and boil 10 minutes; remove the apples to a glass dish, pour the apple jelly over them and serve cold.
616. +Apple a la Neige.+-- Pare, core and cut into quarters 6 large tart apples; put them in saucepan with the peel of 1/2 lemon, 1/2 cup water and cover and stew till the apples fall apart; then press them through a coarse sieve or colander (the former is the best), add 1/2 cup sugar and set aside; when cold beat the whites of 6 eggs to a stiff froth, slowly add the apple sauce and continue the beating for 1/2 hour; heap it on a glass dish, set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce:--Stir the yolks with 4 tablespoonfuls sugar and 1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold milk and serve with the above dish. This is a pretty supper dish and a nice dessert. This dish may be made of peaches or cranberries the same way.
617. +Apple Sauce.+-- Pare, core and cut into small pieces 12 good sized tart apples, put them into a saucepan with 1/2 pint water and cover and stew till tender; add 1 cup sugar, press it through a sieve or colander, pour into a glass dish and serve either warm or cold.
618. +Apple Sauce (economical).+-- Wash 1 dozen tart apples and cut them into pieces; put them over the fire in a porcelain-lined or agate saucepan, add 1 cup water, cover tightly and stew till tender; when done press them through a sieve or colander (the former is best), sweeten with sugar and serve. Apple sauce made in this way needs only half the apples, and is equally as nice when made right as if the apples were peeled. Apples should never be stewed in rusty tins or iron pots, as they will spoil the appearance of the sauce. Take either a porcelain-lined saucepan, an agate kettle, a new tin kettle or pan or a stone saucepan. Either of these are good for stewing fruit in.
619. +Apples Stewed with Lemons.+-- Pare, core and quarter 12 good sized tart apples; put a kettle over the fire with 1 quart water, 1 cup sugar, 1 large lemon cut into thin slices and freed from the pits and boil for a few minutes; then put in the apples and boil until a straw will pierce through them easily; then remove from fire, put the apples into a dish and pour the strained syrup over them; serve either warm or cold.
620. +Apples Stewed Whole with Currants.+-- Pare and core 1 dozen medium sized tart apples without breaking them; boil 1 cup sugar with 1 pint water to a syrup, put in the apples and boil till a straw will pierce through them easily; then take out the apples carefully; put 1/2 cup well washed and dried currants into the syrup and boil 5 minutes; pour it over the apples and serve when cold. Finely cut citron or seedless raisins may be used instead of currants, or use all three together.
621. +Stewed Dried Apples.+-- Wash and soak the apples for 1 hour, put them in a saucepan, cover with cold water (or put them on with the water they were soaked in), cover, boil slowly till tender and sweeten them with sugar; serve either hot or cold.
622. +Stewed Evaporated Apples.+-- Wash 1/2 pound evaporated apples in several waters, put them in a saucepan, cover with cold water and boil till tender; add 1/2 cup sugar and boil for a few minutes; transfer them to a dish and serve either hot or cold; or press the apples when done through a sieve and serve in a glass dish.
623. +Peaches Stewed Whole.+-- Pare 1 quart small peaches; boil 1 cup sugar with 1 cup water for a few minutes, put in the peaches and boil till the fruit shows signs of baking; then remove and when nearly cold pour them into a glass dish and serve cold. Apricots are stewed the same way.
624. +Stewed Dried Peaches.+-- Wash and soak 1/2 pound dried peaches for several hours in cold water, put them with the water they were soaked in over the fire and boil slowly till tender; add sufficient sugar to sweeten and let them boil for 2 minutes longer; transfer the fruit to a dish and serve cold.
625. +Stewed Cherries.+-- Remove the pits from 2 pounds cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the cherries and boil 3 minutes; pour them into a dish and serve when cold. If the cherries are tasteless add the juice of 1 lemon or use 1 cup water, 1 cup red wine and a stick of cinnamon. If the cherries are small stew them with the pits.
626. +Stewed Quinces.+-- Pare and cut the quinces into quarters and lay them in cold water; put the peels and cores over the fire, cover with water and boil till tender; strain them through a coarse bag made of double cheesecloth; put the liquor over the fire and when it boils add the quinces and boil till they are soft; then add sufficient sugar to sweeten, boil for a few minutes, pour them into a dish and set aside to cool till wanted.
627. +Stewed Dried Apricots.+-- Wash and soak 1/2 pound dried apricots for 2 hours in cold water, put them with the water they were soaked in over the fire and boil till done; if the water boils away add more; add lastly sufficient sugar to sweeten and serve when cold. Dried cherries are stewed the same way.
628. +Baked Pears.+-- Remove the eyes from 1 dozen nice, ripe pears, put them in a pan with 1 cup water, sprinkle over a little sugar and bake till done; remove them to a glass dish, pour over the syrup from pan, sprinkle with sugar and serve cold.
629. +Stewed Pears.+-- Pare 2 dozen stewing pears (if they are large cut them in halves or quarters, if small leave them whole); put a kettle with 1 cup sugar and 2 cups water over the fire and boil a few minutes; put in the pears and stew till done; pour them into a dish and serve cold. If the syrup should be too thin a teaspoonful cornstarch wet with cold water may be added and boiled with them for a few minutes. A little claret, cinnamon, lemon juice and rind may also be added if liked.
630. +Stewed Dried Pears.+-- Wash and soak 1 pound dried pears for 2 hours; put them over the fire, covered with cold water, add a small stick of cinnamon, a little lemon juice and peel and boil until nearly done; then add 5 tablespoonfuls sugar and boil till done.
631. +Stewed Dried Prunes.+-- Wash 1 pound dried prunes in several waters, put them in a saucepan, cover with cold water, add the juice and rind of 1 lemon and stew till tender; if the water boils away add more; when done add 4 tablespoonfuls sugar, pour them into a glass dish and serve cold. If the liquor of the prunes should be too much or too thin dissolve a little cornstarch in cold water, add it to the prunes and let them boil for a minute; but care must be taken not to get them too thick.
632. +Prunelles.+-- Wash 1/2 pound prunelles in several waters and soak them for 2 hours in cold water; then put them over the fire with the same water they were soaked in to boil slowly till tender; when nearly done add 1 cup sugar and boil till done; pour them into a dish and serve when cold. If not sweet enough add more sugar.
633. +Stewed Cranberries.+-- 1 quart cranberries, 2 cups sugar and 1 cup water; wash and pick over the cranberries carefully, put them in a saucepan with 1 cup water, cover and stew till tender; then strain them through a sieve; return the pulp to saucepan and boil for a few minutes; add the sugar and stir and boil just long enough to melt the sugar; rinse out a mould with cold water and sprinkle with granulated sugar; pour the cranberries when nearly cold into the mould and set it in a cool place to get firm.
634. +Stewed Huckleberries.+-- Pick over 1 quart huckleberries, put them in a colander and rinse with cold water; put a saucepan with 1/2 cup sugar and 1/2 cup water over the fire and add the juice of 1 lemon; when it boils add the huckleberries, cover and stew slowly 10 minutes; add 1 teaspoonful cornstarch wet with cold water and boil for 1 minute; remove the berries from the fire, add 1/2 cup port wine, pour them into a dish and serve when cold. They are excellent when eaten with German pancake, fried bread or French toast. Or put the huckleberries with 1/2 cup water, a little lemon juice (or 1 tablespoonful vinegar) and a small stick of cinnamon in a saucepan over the fire, boil 8 or 10 minutes and sweeten them to taste; break 2 or 3 zwiebacks into small pieces, put them in a dish and pour the huckleberries over them; remove the cinnamon and serve when cold. 1/2 cup claret added to the huckleberries adds greatly to the flavor.
635. +Stewed Rhubarb.+-- Pare and cut 2 bunches rhubarb into small pieces and put over the fire in a porcelain-lined or agate saucepan; add 1/2 cup water and boil till soft; add 1-1/2 cups sugar or sweeten to taste; boil until the sugar is dissolved, pour into a dish and serve cold.
636. +Stewed Rhubarb (with Eggs).+-- Stew the rhubarb the same as in foregoing recipe and take it from the fire; beat 3 eggs to a froth and add 2 tablespoonfuls cold water; then stir in the rhubarb a little at a time; mix well together and serve cold. If stewed rhubarb is too thin add 1 teaspoonful cornstarch wet with cold water and let it boil 1 or 2 minutes.
637. +Compote of Gooseberries.+-- Select 1 quart large gooseberries, remove heads and stems and wash and drain them; put them in a kettle, cover with boiling water and boil 5 minutes; pour in a colander to drain; boil 1 cup sugar with 1/4 pound water to a syrup and add 3/4 cup white wine; put the gooseberries in a porcelain or glass dish and pour the syrup over them; serve when cold.
638. +Compote of Strawberries.+-- Press out the juice from 1 pint large, ripe strawberries and mix it with 6 tablespoonfuls sugar; shortly before serving wash and drain 1-1/2 quarts large, ripe strawberries, put them into a glass dish, sprinkle over 3 tablespoonfuls sugar, pour in half of the cold syrup, shake them up, pour over the other half and serve at once.
639. +Compote of Cherries.+-- Remove the pits from 2 pounds large cherries; boil 1-1/4 cups sugar with 3/4 cup water to a syrup, put in the cherries and boil 2 minutes; pour them into a dish, cover with paper and set in a cool place; when cool drain off the syrup and reduce it to one-half by boiling it down; then set aside to cool; in serving put the cherries into a glass or fine porcelain dish and pour the cold syrup over them.
640. +Compote of Raspberries.+-- Pick over carefully 1-1/2 quarts raspberries, put them in a glass dish and set on ice; shortly before serving sprinkle over 2 tablespoonfuls sugar; press out the juice of 1 pint raspberries, put the liquid with the same quantity of sugar over the fire and boil 10 minutes; let it get cold and pour the syrup just before serving over the raspberries. Currant juice may be used instead of raspberry juice. A compote may also be prepared with half currants and half raspberries.
641. +Compote of Greengages (or large Egg Plums).+-- Select 3 dozen ripe plums, either greengages or the large egg plums, prick them with a needle all around the stem, put them in a kettle with boiling water and let them boil 30 minutes; drain them on a sieve; boil 1-1/2 cups sugar with 1 cup water to a syrup; put the plums in a dish, pour the boiling syrup over, cover with paper and set them in a cool place for 2 hours; then drain off the syrup and reduce to one-half by boiling it down; arrange the plums nicely in a dish and pour the cold syrup over them.
642. +Compote of Plums.+-- Choose 3 dozen large blue plums, cut them open on side, remove the pits and pare off the skins; boil 1 cup sugar with 1 cup water, put in the plums and boil a few minutes; pour them into a dish, cover with paper and let them cool; when cold pour the plums onto a sieve and drain off all the liquid; put the syrup over the fire and boil 10 minutes; when cold put the plums into a glass dish and pour the cold syrup over them.
643. +Compote of Oranges.+-- Pare and cut 10 large oranges into slices, remove the pits and sprinkle 6 tablespoonfuls sugar over them; let them stand 1 hour; drain off the syrup, put it over the fire, add the juice of 1 lemon and boil slowly 8 minutes; then set aside to cool; just before serving pour the syrup over the oranges and send to table in a glass dish.
644. +Compote of Prunes.+-- Wash 1 pound French prunes in several waters, put them in a saucepan, add sufficient red wine to cover, add a small piece of whole cinnamon and the peel of 1 lemon and boil slowly for 2 hours, or until they are soft; when done add 4 tablespoonfuls sugar and as soon as melted remove them from the fire; serve when cold in a glass dish.
645. +Compote of Raisins.+-- Remove the pits from 1 pound large raisins, put them in a saucepan with 1/2 pint water, 1/2 pint Madeira wine and 1 cup sugar and boil them slowly for 1 hour; serve in a glass dish when cold.
646. +Compote of Dates.+-- Cut 1 pound dates open at the side and remove the pits; put the dates with a little Malaga wine, 1/2 cup water and 4 tablespoonfuls sugar over the fire and boil slowly nearly 1 hour; then serve when cold.
647. +Compote de Marrons.+-- Remove the shell from 2 dozen large Italian chestnuts and boil the nuts for a few minutes in water; take them out one at a time and remove the brown skin; boil 1/2 pound sugar with 1/2 cup water, put in the chestnuts, pour them together with the syrup into a stone dish, cover and set them in a cool place; next day pour off the syrup, boil it up, add 1 teaspoonful vanilla extract and pour it over the nuts; repeat this once more and serve when cold.
648. +Compote Chaude de Marrons.+-- Shortly before serving roast 2 or 3 dozen large Italian chestnuts in the oven, remove the shells and lay the nuts into a hot dish; put 1 gill rum in a small saucepan with 2 tablespoonfuls sugar; let it get hot, pour over the chestnuts, light the rum and bring it burning to table.
649. +Compote of Pineapple.+-- Cut a large, ripe pineapple into thin slices, pare them carefully and remove the core in center; boil 1 cup sugar with 1/2 cup water; lay the pineapple slices into a dish and pour the syrup over them boiling hot; cover and let them stand 2 hours; shortly before serving lay the slices in a glass dish and pour the syrup through a fine sieve over them.
650. +Compote of Quinces.+-- Chose 1/2 dozen large apple quinces, pare and cut them into quarters, remove the cores and lay the quinces in cold water; put the peels and cores in a kettle, cover with water and boil till soft; strain them first through a coarse bag, then through a flannel bag; return the liquor to kettle, add 1 cup sugar, boil for a few minutes, put in the quinces and boil till tender; put them into a dish and strain the syrup over them.
651. +Compote of Peaches.+-- Cut into halves 20 large, sound peaches, pare them carefully and remove the pits; crack the pits open, take out the kernels, scald them in boiling water and remove the brown skins; place a porcelain-lined or agate kettle with 1 cup sugar and 1 cup water over the fire and boil a few minutes; put in the peaches and kernels and boil from 6-8 minutes; pour them into a deep porcelain dish, cover with paper and set aside; when cold put them in a sieve or colander over the kettle the peaches were boiled in; drain off all the liquid and boil it down to one-half; shortly before serving pile the peaches up high in a glass dish and pour the syrup over them cold.
652. +Compote of Apricots+ is made the same as Compote of Peaches.
653. +Compote of Pears.+-- Pare and cut 2 dozen medium sized ripe pears into halves, remove the cores and put the pears in cold water with the juice of 1 lemon or 2 tablespoonfuls white vinegar; place a kettle over the fire with 1 pint water, 10 tablespoonfuls sugar, the juice of 1 lemon, half the rind and boil 3 minutes; remove the scum, put in the pears and boil till a straw will pierce through them easily; then pour them in a deep stone bowl, cover with paper and set aside; when cold drain off the liquor and boil it down to one-half; then set aside to cool; shortly before serving pile the pears up high in a glass dish and pour the syrup over them cold. If large pears are taken use a smaller quantity; if small pears are chosen use a larger quantity, leave them whole, cut the stems off half way and pare them.
654. +Compote de Melons.+-- Select 1 large muskmelon (not too ripe), cut it in half, remove the seeds with a tablespoon, cut the melon into large pieces, pare off the skin and cut each long piece in two; put the melon pieces in a saucepan, cover with boiling water and boil 5 minutes; take them out with a skimmer and lay the melon pieces on a dish to cool; put a kettle over the fire with 1 pound sugar and 1 pint water and boil a few minutes; put in the melon and boil 20 minutes; pour it into a dish, cover with paper and set in a cool place; when cold drain off the syrup, return it to kettle and boil slowly 10 minutes; then set aside to cool; pile the melon up high in a glass dish and pour the cold syrup over it. A piece of green ginger root or the juice of 1 lemon may be boiled with the melon.
655. +Compote of Watermelon.+-- Select a nice, ripe watermelon, cut it in half, then into slices, remove the black pits and cut the red part into small pieces; take for 1 quart of such pieces 2 cups sugar, 1 pint water, a piece of green ginger and the juice of 1 lemon; put sugar, ginger and lemon juice over the fire and boil 5 minutes; put in the melon pieces and boil slowly about 20 minutes; pour into a dish and cover with paper; when cold drain off the syrup, return it to kettle and boil 10 to 15 minutes; arrange the melon nicely in a glass dish and pour the cold syrup over it; remove the ginger before sending to table. The white part of the melon may be used for preserving. If the melon is a large one part of it may be used for compote and the other part cut up into slices and served. A third part may be used as a fruit salad. (See Fruit Salad.)