Artizan recipes

Three-quarters of a pound of Flour. Quarter of a pound of clarified Dripping or Butter. Half a teaspoonful of Baking-powder. Six Apples. Moist Sugar. Make a crust with the flour, dripping, and baking-powder, and divide it into six portions. Peel and core the apples and fill the centre with moist sugar. Place an apple in the centre of the paste and work the piece of paste round it till quite covered ; do the same with all six. Grease a tin, place the apple dumplings on it and bake for a quarter of an hour. Apple Fritters. Ingredients. Four ounces of Flour. One gill of tepid Water. One tablespoonful of Salad Oil. Salt. Whites of two Eggs. Four Apples. Put the flour into a large basin, with half a saltspoonful of salt ; add the salad oil and the tepid water gradually (if oil is objected to, one ounce of melted butter may be used instead). Beat the whites to a stiff froth, and stir them in lightly. In winter clean snow might be used instead of whites of eggs. Peel the apples, cut them in rings, remove the core, dip them in the batter, and fry a nice brown on either side. Serve with castor sugar dredged over. Apple Jelly. Ingredients. One pound of Apples. One Lemon. Three ounces of Lump Sugar. Half an ounce of Gelatine. Half a teaspoonful of Cochineal. Peel the apples, cut out the core, and cut them in small pieces, put them in a stewpan with the sugar and half a pint of water; then grate some lemon-rind, and squeeze some lemon-juice into it, and let it boil till the apples are quite tender. Dissolve the gelatine in cold water by the side of the fire. When the apples are cooked to a pulp pass them through a sieve, stir in the gelatine, and allow to cool a little. Rinse a mould with cold water, and pour in the apple in a layer, half of it being covered with cochineal, and set it aside to cool. Boiled Apple Pudding. Ingredients. Half a pound of Flour. Five ounces of Suet. Salt. One pound and a half of Apples. Two ounces of Brown Sugar. Six Cloves. Chop up the suet fine, add it to the flour with half a saltspoonful of salt, mix it with cold water to a stiff paste. Put on a large saucepan of warm water to boil, cut off one-third of the pastry and roll out the rest in a round, about twice the size of the top of the basin. Grease the basin thoroughly and put in the pastry to line it, cut up the apples in quarters, half fill the basin, put in the sugar and two tablespoonfuls of water, and cloves ; fill it up ,with the apples. Roll out the remainder of the crust, wet the edge of the pastry and put the top on, press the edges together and trim round. Take a pudding cloth, dip it into boiling water, dredge it with flour and lay it over the top of the basin, put a pleat in cloth to let the pudding swell. When the water is quite boiling, put in the pudding and let it boil two hours. A kettle should be put on the fire, so that the saucepan may be filled up from time to time. For serving, take the cloth off and carefully turn the pudding out on to a hot dish. Arrowroot Pudding. Ingredients. A dessertspoonful of Arrowroot. Half a pint of Milk. Castor Sugar. Two Eggs.