Cassell's dictionary of cookery

Apple Tart, Rich.— Line a tart-dish with puff paste. Rub the apples well before paring them, then put the skins and cores into a saucepan, with the rind and juice of a lemon, one clove, some fine sugar, and enough water to cover them. While they are simmering, fill the dish with apples sliced. Pour the strained liquid over the apples, cover with the puff paste, and bake. Serve with cream or good custard. Time to bake, nearly an hour. Probable cost. Is. 4d. Sufficient for five or six persons. Apple Tart, Young. — Very young apples, baked without paring make a nice tart, if they are very slowly cooked. Place the apples in the pie-dish, line the edges with pufi paste, add plenty of sugar and a little lemon- juice, and bake in a moderate oven. Time to bake, one hour and a quarter. Sufficient for four or five persons. Probable cost, Is. Apple Trifle. — Take eight or nine fine apples. Stew them gently to a pulp, adding sugar according to taste, and flavouring with grated lemon-rind or cinnamon. When cold, place in a glass dish, and pour over them a good cold custard, made of the yolks of three eggs, -one pint of milk, a little sugar, and a little sherrj', simmered gently together and allowed to cool. Then take a pint of thick cream, warm it a little while over the fire with a little sugar, and another small glass of sherry. When cold, whisk it into froth, and as the froth rises, place it on a sieve to drain, and after it has stood some time (for no whip is solid that has not .stood some hours), place it on the apple and custard in a rough, rocky form, and ornament with pink sugar, &c. Time for the whipped cream to stand, twelve hours. Probable cost, 2s. 6d., exclusive of the sherry. Sufficient for a moderate-sized dish. Apple-Water. — Rub well three large apples to make them perfectly clean. Slice them, pour a quart of boiling water on them : let it stand some time, then strain it, and boil it up with the juice of half a lemon and a little sugar. Time to boil, five or six minutes. Sufficient for a quart of the liquid. Probable cost, 4d. Apple-Water (another way) .—Pare, core, and quarter five or six tart apples. Place them in a saucepan with the peel of half a lemon, a quarter of a pound of washed currants, and a little sugar. Let all simmer slowly together. Strain, cool, add a little white wine, and the apple- water is ready for use. This is a pleasant drink for hot weather. Time to simmer, one hour and a haH. Sufficient for a pint and a half of the liquid. Probable cost, 6d. Apple-Water, Iced.— This is an agxeeable beverage, which may be made as follows : Slice four large juicy apples, and pour over them a quart of boiling water. Cover closely the vessel which contains them, and when the liquid is cold, strain and sweeten it, and flavour with a little lemon- juice and the rind of a lemon rubbed upon sugar. Ice it, if desired. It is ready for use as soon as it is cold. Probable cost, 6d. Sufficient for a quart of liquid.