The Apsley cookery book

Pass the carrots and potatoes when cooked through a sieve; add the Albene (chopped fine) and flour or bread-crumbs. Mix well, then add the sultanas, sugar, and candied peel, put into a well-greased mould and steam for five hours. Serve with lemon or sweet sauce. Peel and core the apples and cut them into thin slices; dip them in the batter and fry in boiling oil or Albene. The fritters will be much improved if the slices of apple are boiled for one minute in sugar and water, and drained before dipping them in the batter. 203. Apple Fritters. Ingredients. Apples. Batter No. 383. 204. Apple Gateau. Ingredients. One pound of Apples. Three ounces of loaf Sugar. One pint of Water. Quarter of an ounce of Vegetable Gelatine. Juice of half a Lemon. Peel and core the apples ; cut them into quarters, and stew them with the water, sugar, and lemon juice, until tender, but not broken ; take them out carefully and add the gelatine to the liquid, stir until melted, and return the apple for a few minutes. Rinse out a mould with cold water ; pour in and allow it to set. Turn out and serve with whipped cream on top. (Colour the liquid with cochineal, if desired.) 205. Apple Jelly (No. i). Ingredients. Seven pounds of Apples. 1 Two ounces root Ginger (or one Three pints of Water. | teaspoonful of ground Ginger). Two ounces blanched Almonds. Boil the apples in the water for an hour and a half, then strain through a sieve. Add to each pint of liquor three-quarters of a pound of sugar, and boil the liquor twenty minutes, then add the sugar and ginger, and boil twenty minutes more. Put the jelly into small jars, and before it sets drop in the nuts. Lemon -juice may be added instead of ginger if preferred. 206. Apple Jelly (No. 2). Ingredients. Six pounds of Apples. | Three pints of Water. Lump Sugar. Peel, core, and cut up the apples, and bake in a stewjar with three pints of water. When a pulp, turn into a jelly-bag and hang over a pan all night to let all juice through. To every pint of juice add one pound of lump sugar, and boil one hour ; when properly done it will be stiff. Put into air-tight jars. 207. Apple Mould. Ingredients. Four pounds of Apples. | One pound of lump Sugar. Wipe the apples quite clean, core and cut them up, and put in a stew-jar in the oven with a little sugar sprinkled over, and stew till quite soft, and allow to cool. When cold rub through a sieve. Rinse a preserving pan with cold water and put in the pulp, together with the sugar, and boil about half an hour, stirring all the time. It requires great care to prevent burning, and must be boiled quickly or it will not set firmly in the mould (which must be rinsed with cold water last thing before putting in the 208. Apple Pudding. Ingredients . Paste. | Apples. | Sugar. Line a pudding bowl with paste made according to recipe for “Paste for Puddings.11 Fill it with sliced apples and sweeten it to taste. Put on cover of paste, and steam. A pudding made in a pint basin will take two hours to steam, and one made in a quart basin will take three hours. 209. Apple Tart. Ingredients. Apples. I Cloves. Paste. | Sugar.