Apples may bo also stored
in boxes or jars, care being taken in packing
the fruit, that it is not bruised or injui-ed, and
that every apple is quite sound. The aii- must
be excluded from the cases as much as possible.
Apples, Red Hot.— Take a quantity of
Keswick codlings, jmred, cored, and cut in
quarters. Stew them in a little water, but not
so long as to allow them to become pulp.
Sweeten amply with pounded loaf sugar, and
flavour to taste, with ca3'enne pepper ; colour
with cochineal✪ Apples, Red Hot.
Apples (Red) with Jelly.— Take half
a dozen very fine api)les. Pare and core with-
out di\-iding them, and put them in a saucepan
with a pint of water, the rind of a lemon, and half
a pound of loaf sugar. Place them on the fire
and stew them very gently until the apples are
quite tender, then lift them out and lay them
in a glass dish. Boil the sugar and water with
a little melted isinglass until it jeUies, then
strain it, adding a few drops of prepared
cochineal, and put it aside. ^Vhen it is quite
cold, lay it in rock-hke pieces among the
apples, and garnish the dish with sprigs of
myrtle✪ Apples (Red) with Jelly, the white of egg beaten to a froth,
&c. kc. Time to simmer the apples, about
three-quarters of an horn. This fonns a very
pretty supper cUsh. Sufficient for live or sisc
persons. Probable cost, l^.
Apples (Souflie of) in Rice. — Put
into a saucepan a quart of new milk, a cupful
of rice, the rind of half a Ipmon, a piece of
butter the size of a nut, and sugar to taste.
Let it simmer very gently until the milk is
absorbed and the rice quite tender. Beat it
well for foiu' or fire minutes ; brush the border
of a good- sized dish with white o£ egg to make
the rice adhere, then laj' it roimd in a border
about four inches wide. Take a breakfast-cnp-
fid of applo jam, and mix wiiii it a piece of
butter, melted, the size of an egg, and the
well-beaten j-olks of three eggs. Stir this over
the fire gently for a few minutes, then add the
whites of four eggs whisked to a froth✪ Apples (Souffle of) in Rice. Fill
the dish, and bake in a good oven imtil the
souffle rises. Serve immediately. Time to
bake, aboixt half an howr. Sufiicient for six
persons. Probable cost, Is. 8d.
Apples, Stewed.— Apples are very nice-
pared, cored, sliced, and gently stewed with a
httle white wine, sugar, and flaroiu-ing. They
arc quickly prepared, served with custard are a
pleasant substitute for apple pie, and are an
agreeable adclition to the tea-table. They may
be mixed with plums or other fruit. Time to
stew, a quarter of an hour.
Apples, Stewed for Dessert.— Wipe
carefully six or eight large apples. Place them
in a saucepan with half a pound of sugar, a
few cloves, the rind and jmce of a lemon, and
a pint and a half of watei-. Let them simmer
at the side of the fire until the apples are
tender but not broken. Lift them out with a
spoon, and lay them in a glass dish. Strain
the juice, then let it boil a few minutes longer
to reduce it. When almost cold, jjour it over
the apples. Invalids find apples stewed in this-
way much more tender than if simjjly baked.
Time to stew, about thi-ee houi's.
Apples, Stewed in Halves.— Pare, ✪ Apples, Stewed
Page 158 · 5 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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Apples may bo also stored
in boxes or jars, care being taken in packing
the fruit, that it is not bruised or injui-ed, and
that every apple is quite sound. The aii- must
be excluded from the cases as much as possible.
Apples, Red Hot.— Take a quantity of
Keswick codlings, jmred, cored, and cut in
quarters. Stew them in a little water, but not
so long as to allow them to become pulp.
Sweeten amply with pounded loaf sugar, and
flavour to taste, with ca3'enne pepper ; colour
with cochineal.
Apples (Red) with Jelly.— Take half
a dozen very fine api)les. Pare and core with-
out di\-iding them, and put them in a saucepan
with a pint of water, the rind of a lemon, and half
a pound of loaf sugar. Place them on the fire
and stew them very gently until the apples are
quite tender, then lift them out and lay them
in a glass dish. Boil the sugar and water with
a little melted isinglass until it jeUies, then
strain it, adding a few drops of prepared
cochineal, and put it aside. ^Vhen it is quite
cold, lay it in rock-hke pieces among the
apples, and garnish the dish with sprigs of
myrtle, the white of egg beaten to a froth,
&c. kc. Time to simmer the apples, about
three-quarters of an horn. This fonns a very
pretty supper cUsh. Sufficient for live or sisc
persons. Probable cost, l^.
Apples (Souflie of) in Rice. — Put
into a saucepan a quart of new milk, a cupful
of rice, the rind of half a Ipmon, a piece of
butter the size of a nut, and sugar to taste.
Let it simmer very gently until the milk is
absorbed and the rice quite tender. Beat it
well for foiu' or fire minutes ; brush the border
of a good- sized dish with white o£ egg to make
the rice adhere, then laj' it roimd in a border
about four inches wide. Take a breakfast-cnp-
fid of applo jam, and mix wiiii it a piece of
butter, melted, the size of an egg, and the
well-beaten j-olks of three eggs. Stir this over
the fire gently for a few minutes, then add the
whites of four eggs whisked to a froth. Fill
the dish, and bake in a good oven imtil the
souffle rises. Serve immediately. Time to
bake, aboixt half an howr. Sufiicient for six
persons. Probable cost, Is. 8d.
Apples, Stewed.— Apples are very nice-
pared, cored, sliced, and gently stewed with a
httle white wine, sugar, and flaroiu-ing. They
arc quickly prepared, served with custard are a
pleasant substitute for apple pie, and are an
agreeable adclition to the tea-table. They may
be mixed with plums or other fruit. Time to
stew, a quarter of an hour.
Apples, Stewed for Dessert.— Wipe
carefully six or eight large apples. Place them
in a saucepan with half a pound of sugar, a
few cloves, the rind and jmce of a lemon, and
a pint and a half of watei-. Let them simmer
at the side of the fire until the apples are
tender but not broken. Lift them out with a
spoon, and lay them in a glass dish. Strain
the juice, then let it boil a few minutes longer
to reduce it. When almost cold, jjour it over
the apples. Invalids find apples stewed in this-
way much more tender than if simjjly baked.
Time to stew, about thi-ee houi's.
Apples, Stewed in Halves.— Pare,