Apples in Pastry. — Peel and core two pounds of apples. Put them into a pint of cold water ^Yith. two pounds of loaf sugar, a Httle cinnamon, the juice of a small lemon, and a httle butter✪ Apples in Pastry. Boil to a pulp. Well oil a pie-dish; line it with good pastry about half an inch thick, and bake it in a quick oven. Place the apple pulp inside, pour custard over it, and ornament with alternate dots of red jelly and white of egg. Lift the pastry out of the chsh before ser\'ing. Time to bake the pastry, twenty minutes. Sufficient for five persons. Probable cost, 2s. 6d. Apples, Miroton of. — Pare, core, and slice half a dozen finely-flavoured apples. Place them in a stewj^an with veiy little water, two table-spoonfuls of sugar, and some powdered cin- namon, and let them simmer very gently until iseduced to a pulp ; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a tea-cupful of water and the thinly-grated rind of two lemons : add a lump el l)iitter the size of an egg, a sj^oonf ul of flour, another of brandy, the yolks of three eggs, and the white of one. Mix these well over the fire until quite smooth ; pour over the apples ; then whisk to a stiff froth the 3S of the eggs. Put this over th is it is going into the oven ; ba .erve with sifted sugar. Time sr of an hour. Sufficient for fi sons. Probable cost. Is. 3d. Apples, Miroton c Pare and core without di^ finely-flavoured apples; < ratelv thin shces. Place h mne ode- piece APP (23) APP of butter the size of an egg,✪ Miroton of Apples lot it melt, then add to it a quarter of a pound of sugar, a tea- spoonful of grated lemon-rind, and Hkc juiee of a lemon. Fry the apples gently in this, then arrange them cither round the inside of a dish, each slice resting on the edge of another, or piled high in the middle. Time to fry, ten minutes. Probable cost, Is. Sufficient for four or five persons. Apples, Preserved. — Pare, cere, and chop small three pounds of good cooMng apples. Have ready some thick boiling sjTup, made of three pounds of siigar and a piat of water. Throw in the apples, with the chopped rind of three lemons and one ounce ©f whole ginger. Let it simmer gently until fee fmples look clear. Time to simmer, ab©«t han an hour. Probable eost, 2s. 3d. 8i»fficient for half a dozen jars of moderate az». Apples, Preserved, for winter use. — When it is desired to preserve api^los for use in winter, the fruit should not be allowed to remain too long on the trees, as Ukarc is a danger of its being blown down when it becomes quite ripe, and then it is Bot good for keeping. Apples, and indeed all fruit intended for keeping, should be hand-picked. The best way to remove them from tSie tree is to cut them off with a pair of strong pruning scissors, and to handle the fruit as lightly as possible. If practicable, the apples shoulcl be gathered in fine, dry weather. They should then be wiped thoroughly diy, and eveiy one which appears in the slightest degree unsound rejected. In storing apples, they should be placed in a dark, diy place in single rows upon clean straw, with straw placed between each row, so that they are not allowed to touch each other ; each layer must be treated in a similar way. They should be looked over frequently, and any that may have become unsound removed.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Apples in Pastry. — Peel and core two pounds of apples. Put them into a pint of cold water ^Yith. two pounds of loaf sugar, a Httle cinnamon, the juice of a small lemon, and a httle butter. Boil to a pulp. Well oil a pie-dish; line it with good pastry about half an inch thick, and bake it in a quick oven. Place the apple pulp inside, pour custard over it, and ornament with alternate dots of red jelly and white of egg. Lift the pastry out of the chsh before ser\'ing. Time to bake the pastry, twenty minutes. Sufficient for five persons. Probable cost, 2s. 6d. Apples, Miroton of. — Pare, core, and slice half a dozen finely-flavoured apples. Place them in a stewj^an with veiy little water, two table-spoonfuls of sugar, and some powdered cin- namon, and let them simmer very gently until iseduced to a pulp ; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a tea-cupful of water and the thinly-grated rind of two lemons : add a lump el l)iitter the size of an egg, a sj^oonf ul of flour, another of brandy, the yolks of three eggs, and the white of one. Mix these well over the fire until quite smooth ; pour over the apples ; then whisk to a stiff froth the 3S of the eggs. Put this over th is it is going into the oven ; ba .erve with sifted sugar. Time sr of an hour. Sufficient for fi sons. Probable cost. Is. 3d. Apples, Miroton c Pare and core without di^ finely-flavoured apples; < ratelv thin shces. Place h mne ode- piece APP (23) APP of butter the size of an egg, lot it melt, then add to it a quarter of a pound of sugar, a tea- spoonful of grated lemon-rind, and Hkc juiee of a lemon. Fry the apples gently in this, then arrange them cither round the inside of a dish, each slice resting on the edge of another, or piled high in the middle. Time to fry, ten minutes. Probable cost, Is. Sufficient for four or five persons. Apples, Preserved. — Pare, cere, and chop small three pounds of good cooMng apples. Have ready some thick boiling sjTup, made of three pounds of siigar and a piat of water. Throw in the apples, with the chopped rind of three lemons and one ounce ©f whole ginger. Let it simmer gently until fee fmples look clear. Time to simmer, ab©«t han an hour. Probable eost, 2s. 3d. 8i»fficient for half a dozen jars of moderate az». Apples, Preserved, for winter use. — When it is desired to preserve api^los for use in winter, the fruit should not be allowed to remain too long on the trees, as Ukarc is a danger of its being blown down when it becomes quite ripe, and then it is Bot good for keeping. Apples, and indeed all fruit intended for keeping, should be hand-picked. The best way to remove them from tSie tree is to cut them off with a pair of strong pruning scissors, and to handle the fruit as lightly as possible. If practicable, the apples shoulcl be gathered in fine, dry weather. They should then be wiped thoroughly diy, and eveiy one which appears in the slightest degree unsound rejected. In storing apples, they should be placed in a dark, diy place in single rows upon clean straw, with straw placed between each row, so that they are not allowed to touch each other ; each layer must be treated in a similar way. They should be looked over frequently, and any that may have become unsound removed.

Cassell's dictionary of cookery