Cassell's dictionary of cookery

Apple Puflfs. — Stew some apples with lemon- juice and sugar until they become a dry jam. Make a light sweet crust; stamp it out in small rounds, with an inner round marked, but not cut quite through. Bake them in a quick oven, take a little of the pastry out of the middle, and put the apples in its place. Time to bake, a quarter of an hour. Sufficient, one for each person. Probable cost. Id. each. Apple Pupton. — Prepare one pint of apple marmalade {see Apple Marmalade), and mix with it the yolks of five eggs, a handful of bread-crumbs, and a piece of butter the size of an egg. Three ounces of stewed pears or cherries make an agreeable addition. Pour the mixture into a well-oiled mould, and bake it in a slow oven. Time to bake, an hour and a half. Sufficient for six persons. Probable cost. Is. 6d. Apple Rolls.— Chop a few apples very fine, and sweeten them with sugar. Lay three or four table-spoonfuls of this in the middle of a circular or oval piece of paste, rolled out a quarter of an inch thick. Fold it in two, lengthwise ; unite the edges, and press or scallop them with the bowl of a tea-spoon. Lay the rolls on a baking-tin that has been previously greased, and put it into a moderate oven. It is a good plan to use apple marmalade instead of chopped apples, as then there is no fear of the fruit not being sufficiently cooked. Time to bake, half an hour. Sufficient, one roll for two persons. Probable cost, 2d. each. Apple Roly-Poly. — Shred very finely six ounces of beef suet, and mix with one pound of flour. Make into a paste with half a pint of water. Roll it out about the third of an inch thick, and eight or ten inches wide. Spread over, rather thickly, three pounds of apples boiled to a pulp and sweetened and flavoured. Leave half an inch of the edges untouched with fruit. Roll round, fasten the ends securely, tie the pudding in a floured cloth, and boil. Serve with sweet sauce. Time to boil, two and a half hours. Probable cost, Is. Sufficient for five or six persons. Apple Sauce, Baked. — Apple sauce may be made by placing the apples and the water in the oven in a closely-covered jar until they are reduced to a pulp, and then beating them as in the preceding recipe. Apple Sauce for Roast Goose.— Pail, core, and slice four or five large apples ; place them in a saucepan with only just enough water to keep them from burning. Let them smimer gently, stinging frequently, over a slow fire, until they are reduced to pulp. Turn them into a bowl, and beat them well with one teaspoonful of sugar, the squeeze of a lemon, and a small piece of butter. Time, half an hour to simmer. Sufficient for a small goose. Probable cost, 4d. Apple Snow. — Reduce half a dozen apples to a pulp, press them through a sieve, sweeten and flavour them. Take the whites of six eggs, whisk them for some minutes, and strew into them two table-spoonfuls of sifted sugar. Beat the pulp to a froth, then mix the two together, APPLE SNOW. and whisk them until they look like stiff snow. Pile high in rough pieces on a glass dish, stick a sprig of myrtle in the middlee, and garnish I with small pieces of bright-coloured jelly. I Time to beat the snow, three-quarters of an hour. Probable cost. Is. 4d. Sufficient for a medium-sized glass dish. I Apple Snow with Sponge-Cake. —