Apple- Water, Iced (another way) .—Boil
six large juicy apples cored and quartered until
they can be pulped through a sieve, when add
to the strained juice a quart of lemon- water,
and freeze in the usual way. The preserving-
pan containing the apples should be placed far
enough from the fire to prevent them from
being burnt or losing their nice colour. Freeze
in the usual way for about twenty-five minutes.
Probable cost, 8d. Sufficient for three pints.
Apples (a la Cherbourg). — Choose firm
but good boiling apples. Pare them, and cut
them into bricks. Put a pound of sugar, the
thickly -peeled rind of two lemons, and a little
ginger, to every pound of apples, and cover
them closely for some houi's. Then place them
in a preserving-pan, being careful not to break
the apples, and put to them half a cupful of cider.
Let them boil until the apples look quite clear, ,
then remove them one by one to a dish. When
cold, place them in cross jjiles, and crown the
whole with the Icmon-jjeel. Pour the syiup
round, and eat with Devonshiie o^^va. Time
to boil, about twenty minutes. Probable. cost of
apples cooked this way, lOd. per pound.
APPLES (A Li MAItlEj.
Apples (a la Marie). — Pare some large,
firm apples, and scoop out the core without
dividing them. Fill the cavity with cream or
custard. Cover each apple M-ith a Ettle short
crust, with a sort of knot or bow at the top,
and bake in a moderate oven. Serve with
sifted sugar. Time to bake, half an hour.
Sufficient, one for each person. Probable cost,
2d. each.
Apples (a la Portugaise) .—Peel and coi-e,
without dividing, half a dozen large baking
apples. Put into a stewpan a cupful ef sugar
and a cupfid of water, place it on the fire, and
when the scum rises, put the apples in, and let
them simmer very gently tmtil they are tender
throughout. Lay them in a glass dish, coloiu-
the syrup with a few drops of j^repared cochinesil,
and pour it round them, and lay on the top of
each apple a spoonful of bright-colomed jam.
Time to boil the apples, about twenty minutes.
Probable cost, 9d. Sufficient for five or six
persons.
Apples, Baked. — Pare some good apples,
and scoop out the cores. Put a little sugar ancl
two cloves into each hollow, place them in a
dish, not allowing them to touch each other,
strew powdered sugar over them, and a little
APP
(22)
APP
swcot wine w-ith some thin lemon-rind✪ Apples, Baked in it.
Cover the dish, and bake in a slow oven. Time
to hake, three-quarters of an horn-. Sufficient,
one apple for each person. Probable cost. Id.
each.
Apples, Baked (another way). — Take
eight or nine good baking apples✪ Apples, Baked (another way) : ■\\ipe them
carefully, and place them in a shallow earthen-
ware dish, haK an inch apart. Put them in a
genfle oven, cook them as slowly as possible,
and do not allow them to burst. When quite
tender, set them aside to cool, and serve ^vith
sifted sugar. Time to bake, three-quarters of
an hour. Probable cost, 6d. Allow one for
each person.
Apples (Baked) for Children.— Take ✪ Apples (Baked) for Children
Page 155 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Apple- Water, Iced (another way) .—Boil
six large juicy apples cored and quartered until
they can be pulped through a sieve, when add
to the strained juice a quart of lemon- water,
and freeze in the usual way. The preserving-
pan containing the apples should be placed far
enough from the fire to prevent them from
being burnt or losing their nice colour. Freeze
in the usual way for about twenty-five minutes.
Probable cost, 8d. Sufficient for three pints.
Apples (a la Cherbourg). — Choose firm
but good boiling apples. Pare them, and cut
them into bricks. Put a pound of sugar, the
thickly -peeled rind of two lemons, and a little
ginger, to every pound of apples, and cover
them closely for some houi's. Then place them
in a preserving-pan, being careful not to break
the apples, and put to them half a cupful of cider.
Let them boil until the apples look quite clear, ,
then remove them one by one to a dish. When
cold, place them in cross jjiles, and crown the
whole with the Icmon-jjeel. Pour the syiup
round, and eat with Devonshiie o^^va. Time
to boil, about twenty minutes. Probable. cost of
apples cooked this way, lOd. per pound.
APPLES (A Li MAItlEj.
Apples (a la Marie). — Pare some large,
firm apples, and scoop out the core without
dividing them. Fill the cavity with cream or
custard. Cover each apple M-ith a Ettle short
crust, with a sort of knot or bow at the top,
and bake in a moderate oven. Serve with
sifted sugar. Time to bake, half an hour.
Sufficient, one for each person. Probable cost,
2d. each.
Apples (a la Portugaise) .—Peel and coi-e,
without dividing, half a dozen large baking
apples. Put into a stewpan a cupful ef sugar
and a cupfid of water, place it on the fire, and
when the scum rises, put the apples in, and let
them simmer very gently tmtil they are tender
throughout. Lay them in a glass dish, coloiu-
the syrup with a few drops of j^repared cochinesil,
and pour it round them, and lay on the top of
each apple a spoonful of bright-colomed jam.
Time to boil the apples, about twenty minutes.
Probable cost, 9d. Sufficient for five or six
persons.
Apples, Baked. — Pare some good apples,
and scoop out the cores. Put a little sugar ancl
two cloves into each hollow, place them in a
dish, not allowing them to touch each other,
strew powdered sugar over them, and a little
APP
(22)
APP
swcot wine w-ith some thin lemon-rind in it.
Cover the dish, and bake in a slow oven. Time
to hake, three-quarters of an horn-. Sufficient,
one apple for each person. Probable cost. Id.
each.
Apples, Baked (another way). — Take
eight or nine good baking apples : ■\\ipe them
carefully, and place them in a shallow earthen-
ware dish, haK an inch apart. Put them in a
genfle oven, cook them as slowly as possible,
and do not allow them to burst. When quite
tender, set them aside to cool, and serve ^vith
sifted sugar. Time to bake, three-quarters of
an hour. Probable cost, 6d. Allow one for
each person.
Apples (Baked) for Children.— Take