Cassell's dictionary of cookery

core, and halve half a dozen good-sized baking apples. Place them in a saucepan with three table-spoonfuls of sugar, the rind and juice of a lemon, and the rind of an orange. Let them simmer gently until they are soft. Serve with the syrup strained and poured over them. Time to simmer, haK an hour. Apples Stewed in Whiskey. — Pare and core without dividing two pounds of sweet apples. Place them in a saucepan with two' glasses of whiskey, a pound and a half of sugar, a little whole ginger, the rind and juice of two lemons, and an inch of cinnamon. Simmer very gently for two hours. Take the scum off as it rises, and turn the apples every now and then. When the apples are clear, take them off carefully, place them in the jars in which they are to be kept, and boil the liquid a few minutes, and pour it over them. This is a very nice dessert dish. If tied down closely, the friut will keep twelve months. Probable cost. Is. 6d., exclusive of the whiskey. Apples and Almonds, Pudding of .— Stew to a pulp six or eight good baking apples. APP (24) APR sweeten and flavour them ; then lay them at the bottom of a well-buttered dish. Blanch and pound a quarter of a pound of sweet almonds ; add to them four table-spoonfuls of sifted sugar, two table-spoonfuls of floui-, the grated rind and juice of a lemon, and four well-beaten eggs. Spread the mixture over the apples, and bake in a good oven. Time to bake, about forty minutes. Sufficient for five or six persons. Probable cost, Is. 2d. Apples and Apricots, Charlotte of. — Take slices of the crumb of bread about a quarter of an inch thick, or, if preferred, a few Savoy biscuits. Have ready a plain round mould. Cut a round large enough for the bottom of the dish, and a number of fingers for the sides. Fry them in butter to a light brown, and spread them thinly on one side with apricot jam. Arrange them in the mould, the round at the bottom and the fingers at the sides, each piece overlapping another to prevent the fruit escaping. Fill the middle with apple marmalade, over which spread a thin layer of apricot jam. Cover the top closely with pieces of fried bread, place a dish over it, and bake in a quick oven. Serve hot. Time to bake, half an hour. Probable cost of a moderate-sized mould, Is. 6d. Sufficient for six persons. Apples and Apricots, Chartreuse of. — Put a quart of new milk into a stewpan i with -a cupful of rice, the rind of a lemon or a little cinnamon, two table-spoonfids of sugar, and a piece of butter the size of a nut. Let it simmer gently until the milk is nearly all absorbed ; then beat it well, and place a thick layer of it at the bottom of a well-buttered piedish. Pare and core half a dozen good-sized apples, but neither divide them nor open them i quite through. FiU the cavity in each with a little butter and sugar. Arrange them in the dish, and pour the rest of the rice round them, making the whole smooth. Put the dish into a moderate oven, and when sufficiently cooked, put a large spoonful of apricot jam at the top of each apple. Serve with sifted sugar. Time to bake, forty minutes. Sufficient for six persons. Probable cost, Is. 8d. Apples and Apricots, Compote of.