Part 2

_Ingredients._—5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. _Mode._—Mix the flour to a smooth batter with the milk, add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which also grate a little nutmeg; bake in a moderate oven for an hour, and cover, when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed with the batter. _Time._—1 hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons.

APPLE PUDDING, Boiled.

_Ingredients._—Suet crust, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice. _Mode._—Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from ¾ to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice; and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water; let it boil from 2½ to 3 hours; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with water all the time, and not to allow it to stop boiling. _Time._—From 2½ to 3 hours, according to the quality of the apples. _Average_ cost, 10_d._ _Sufficient_, made with 1 lb. of flour, for 7 or 8 persons. _Seasonable_ from August to March; but the apples become flavourless and scarce after February.

APPLE SAUCE, for Geese, Pork, &c.

_Ingredients._—6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut; water. _Mode._—Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. _Time._—According to the apples, about, ¾ hour. _Average cost_, 4_d._ _Sufficient_, this quantity, for a goose or couple of ducks.

APPLE SNOW (a pretty Supper Dish).

_Ingredients._—10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, ½ lb. of pounded sugar. _Mode._—Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning,—rather less than ½ pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses. The dish may be garnished with preserved barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. _Time._—From 30 to 40 minutes to stew the apples. _Average cost_, 1_s._ 6_d._ _Sufficient_ to fill a moderate-sized glass dish. _Seasonable_ from August to March.

APPLE SNOWBALLS.

_Ingredients._—2 teacupfuls of rice, apples, moist sugar, cloves. _Mode._—Boil the rice and milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve. _Time._—½ hour to boil the rice separately; ½ to 1 hour with the apple. _Seasonable_ from August to March.

APPLE SOUFFLÉ.

_Ingredients._—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter, 4 tablespoonfuls of apple marmalade. _Mode._—Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it, and put it into the oven to set; turn it out of the tin dexterously, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth; stir all together, and put it into the rice border. Bake in a moderate oven for about ½ hour, or until the soufflé rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven. _Time._—½ hour. _Average cost_, 1_s._ 8_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March.

APPLE TART or PIE.

_Ingredients._—Puff-paste, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. _Mode._—Make puff-paste by either of the given recipes, with ½ lb. of flour; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from ½ to ¾ hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, _which it is very liable to do after the crust is iced_. If made with a plain crust, the icing may be omitted. Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. _Time._—½ hour before the crust is iced; 10 to 15 minutes afterwards. _Average cost_, 9_d._ _Sufficient._—Allow 2 lbs. of apples to a tart for 6 persons. _Seasonable_ from August to March; but the apples become flavourless after February.

APPLE TART (Creamed).

_Mode._—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. _Time._—½ to ¾ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLE TRIFLE (a Supper Dish).

_Ingredients._—10 good-sized apples, the rind of ½ lemon, 6 oz. of pounded sugar, ½ pint of milk, ½ pint of cream, 2 eggs, whipped cream. _Mode._—Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. _Time._—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. _Average cost_, 2_s._, with cream at 1_s._ 6_d._ per pint. _Sufficient_ for a moderate-sized trifle. _Seasonable_ from August to March.

APPLES à la Portugaise.

_Ingredients._—8 good boiling apples, ½ pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cherries, garnishing of apricot jam. _Mode._—Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have ready some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile them neatly on the marmalade, raising them in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. _Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 1 entremets. _Seasonable_ from August to March.

APPLES, Buttered (Sweet Entremets).

_Ingredients._—Apple marmalade or 7 good boiling apples, ½ pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. _Mode._—Pare the apples, and take out the cores with a scoop; boil up the sugar and water for a few minutes; then lay in the apples and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by the recipe for APPLE MARMALADE, flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; put the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar, and either brown it before the fire or with a salamander, and serve hot. The syrup that the apples were boiled in should be saved for another time. _Time._—From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 1 entremets.

APPLES and RICE (a Plain Dish).

_Ingredients._—8 good-sized apples, 3 oz. of butter, the rind of ½ lemon minced very fine, 6 oz. of rice, 1½ pints of milk, sugar to taste, ½ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. _Mode._—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. _Time._—About 30 minutes to stew the apples very gently; about ¾ hour to cook the rice. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLES AND RICE (a pretty Dish of).

_Ingredients._—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, ½ saltspoonful of salt, 8 apples, ¼ lb. of sugar, ¼ pint of water, ½ pint of boiled custard. _Mode._—Flavour the milk with lemon-rind, by boiling them together for a few minutes; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion; and, when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish; lay the rice all round till the top of the gallipot is reached; smooth the rice with the back of a spoon, and stick the apples into it in rows, one row sloping to the right, and the next to the left. Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for boiled custard, to be level with the top of the rice, and serve hot. _Time._—From 20 to 30 minutes to stew the apples; ¾ hour to simmer the rice; ¼ hour to bake. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).

_Ingredients._—6 ripe apples, 1 lemon, ½ lb. of lump sugar, ½ pint of water. _Mode._—Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron. Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled, and the cores pushed out with a vegetable-cutter. _Time._—10 minutes to boil the sugar and water together; from 20 to 30 minutes to simmer the apples. _Average cost_, 6_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March.

APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)

_Ingredients._—¾ lb. of short crust, 9 moderate-sized apples, the rind and juice of ½ lemon, ½ lb. of white sugar, ¾ pint of water, a few strips of candied citron. _Mode._—Make a plain stiff short crust, roll it out to the thickness of ½ inch, and butter an oval mould; line it with the crust, and press it carefully all round the sides, to obtain the form of the mould, but be particular not to break the paste. Pinch the part that just rises above the mould with the paste-pincers, and fill the case with flour; bake it for about ¾ hour; then take it out of the oven, remove the flour, put the case back in the oven for another ¼ hour, and do not allow it to get scorched. It is now ready for the apples, which should be prepared in the following manner: peel, and take out the cores with a small knife, or a scoop for the purpose, without dividing the apples; put them into a small lined saucepan, just capable of holding them, with sugar, water, lemon-juice and rind, in the above proportion. Simmer them very gently until tender; then take out the apples, let them cool, arrange them in the flanc or case, and boil down the syrup until reduced to a thick jelly; pour it over the apples, and garnish with a few slices of candied citron.

* * * * *

A more simple flanc may be made by rolling out the paste, cutting the bottom of a round or oval shape, and then a narrow strip for the sides: these should be stuck on with the white of an egg to the bottom piece, and the flanc then filled with raw fruit, with sufficient sugar to sweeten it nicely. It will not require so long baking as in a mould; but the crust must be made everywhere of an equal thickness, and so perfectly joined that the juice does not escape. This dish may also be served hot, and should be garnished in the same manner, or a little melted apricot jam may be poured over the apples, which very much improves their flavour. _Time._—Altogether, 1 hour to bake the flanc; from 30 to 40 minutes to stew the apples very gently. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 1 entremets or side-dish. _Seasonable_ from August to March.

APPLES, Ginger (a pretty Supper or Dessert Dish).

_Ingredients._—1½ oz. of whole ginger, ¼ pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons. _Mode._—Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should be strained; and simmer all together _very gently_ until the apples are transparent, but not broken. Serve cold, and garnish the dish with slices of candied lemon-peel or preserved ginger. _Time._—3 days to soak the ginger; about ¾ hour to simmer the apples very gently. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 3 dishes. _Seasonable_ from August to March.

APPLES Iced, or Apple Hedgehog.

_Ingredients._—About 3 dozen good boiling apples, 1 lb. of sugar, ½ pint of water, the rind of ½ lemon minced very fine, the whites of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds. _Mode._—Peel and core a dozen of the apples without dividing them, and stew them very gently in a lined saucepan with ½ lb. of the sugar and ½ pint of water, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, pared, cored, and cut into thin slices; put them into the same syrup with the other ½ lb. of sugar, the lemon-peel, and boil gently until they are reduced to a marmalade; keeping them stirred, to prevent them from burning. Cover the bottom of the dish with some of the marmalade, and over that a layer of the stewed apples, in the insides of which, and between each, place some of the marmalade; then place another layer of apples, and fill up the cavities with marmalade as before, forming the whole into a raised oval shape. Whip the whites of the eggs to a stiff froth, mix with them the pounded sugar, and cover the apples very smoothly all over with the icing; blanch and cut each almond into 4 or 5 strips; place these strips at equal distances over the icing, sticking up; strew over a little rough pounded sugar, and put the dish in a very slow oven, to colour the almonds, and so allow the apples to get warm through. This entremets may also be served cold, and makes a pretty supper-dish. _Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 2_s._ to 2_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLES in Red Jelly (a pretty Supper Dish).

_Ingredients._—6 good-sized apples, 12 cloves, 6 oz. of pounded sugar, 1 lemon, 2 teacupfuls of water, 1 tablespoonful of gelatine, a few drops of prepared cochineal. _Mode._—Choose rather large apples; peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold. Place them, without touching each other, in a large pie-dish; add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water. Bake in the oven, with a dish over them, until they are done. Look at them frequently, and, as each apple is cooked, place it in a glass dish. They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish. When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing into a lined saucepan; add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves. Boil till quite clear; colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug; let it cool a _little_; then pour it into the dish round the apples. When quite cold, garnish the tops of the apples with a bright-coloured marmalade, jelly, or the white of an egg beaten to a strong froth, with a little sifted sugar. _Time._—From 30 to 50 minutes to bake the apples. _Average cost_, 1_s._, with the garnishing. _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March.

APPLES, to preserve, in Quarters (in imitation of Ginger).

_Ingredients._—To every lb. of apples allow ¾ lb. of sugar, 1½ oz. of the best white ginger; 1 oz. of ginger to every ½ pint of water. _Mode._—Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in ½ pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert. _Time._—2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples. _Average cost_, for 3 lbs. of apples, with the other ingredients in proportion, 2_s._ 3_d._ _Sufficient._—3 lbs. should fill 3 moderate-sized jars. _Seasonable._—This should be made in September, October, or November.

APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper).

_Ingredients._—7 good-sized apples, the rind of ½ lemon or 4 cloves, ½ lb. of sugar, ¾ pint of water, ½ pint of custard. _Mode._—Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite ½ pint of custard made by the recipe for Boiled Custard; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance. _Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 1_s._ _Sufficient_ to fill a large glass dish. _Seasonable_ from August to March.

APRICOT CREAM.

_Ingredients._—12 to 16 ripe apricots, ½ lb. of sugar, 1½ pint of milk, the yolks of 8 eggs, 1 oz. of isinglass. _Mode._—Divide the apricots, take out the stones, and boil them in a syrup made with ¼ lb. of sugar and ¼ pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other ¼ lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold; then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place. It should turn out on the dish without any difficulty. In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them. _Time._—From 20 to 30 minutes to boil the apricots. _Average cost_, 3_s._ 6_d._ _Sufficient_ to fill a quart mould. _Seasonable_ in August, September, and October.

APRICOT JAM, or Marmalade.