— Place in a saucepan half a jjound of sugar
and half a pint of water. Let it boil for ten
minutes to thicken, then put into it eight or
nine golden pippins pared and cored without
being divided. Let them simmer very gently
until they are clear and soft, but not broken.
Lift them out carefully, and lay them in a deep
glass dish ; pour round them some good cold
custard, and put on the top of each apple a
spoonful of apricot jam. Probable cost. Is. 4d.
Sufficient for five oi' six persons.
Apples and Apricots, Croquettes
of. — Take four taljlo-siiuonfuls of apple and
two of apricot mai'uiala(l(„'. ]Mix with them the
yolks of six eggs well beaten. Put these into a
saucepan and simmer gently, stirring all the time.
When the mixture is stiff, mould it into balls ;
dip them into the white of egg well beaten, and a
few broad crmnbs. Fiy in boiling, oil or butter,
and serve hot. Time to simmer the fruit and
yolks, ten minutes. Probable cost, Is. 2d.
Sufficient for four persons.
Apples and Pears, the Pips of. —When
bruised in a mortar, these impart a delicious
flavoui- to tarts.
Apples and Rice.— Put eight or nine
good-sized apples, pared, cored, and sliced, into
a saucepan with a little cinnamon, three ounces
of sugar, a small piece of butter, and sufficient
water to prevent bm-ning. Allow them to
simmer gently imtil reduced to a pulp, which
must be spread at the bottom of a well-oiled
pie-dish. Boil half a cupful of well-washed
rice in a pint of milk, M-ith a little cinnamon
and sugar, until the milk is absorbed and the
rice quite soft ; then mix in the yolks of two
eggs✪ Apples and Rice well beaten, and boil two or three minutes
longer, stirring quickly. Pom- over the apples,
smooth it evenly, and place the dish in a qiuck
oven to brown. Serve \\-ith sifted sugar. Time
to bake, a quarter of an hour. Sufficient for
four or five persons. Probable cost, Is.
Apples and Rice (another way).— -
Simmer a cupfid of rice in a quart of milk until
the rice is tender and the milk absorbed. Add
a heaped table-spoonful of sugar, and haK a
dozen drops of essence of almonds. Beat well
for a few minutes, then place in the centre of
a large dish a roxmd jar, and pour the rice
round it. Paie, core, and cut six or eight
large apples into slices half an inch thick. Fry
them in boiling oil or butter until they are
cooked through, but do not allow them to
break ; stick them into the rice, and ornament
it prettily with coloured jam, pink sugar, red
jeUy, or in any way that the fancy may suggest.
Before serving, lift the jar from the centre of
the dish, and fill the hole with a good custard
{see Custard) . This may be eaten either hot or
cold. Time to boil the rice, forty minutes.
Sufficient for six persons. Probable cost, 2s.
Apples and Rice (another way). —
Simmer a cupful of rice -w-ith a quart of milk,
two table- spoonfuls of sug✪ Apples and Rice (another way)ar, and the grated
rind of half a lemon, until the rice is tender,
and the milk absorbed. Beat thoroughlj' for
four or five minutes, and place it in the
centre of a large dish, piled high in the form of
a pyramid. Have ready one dozen apples
stewed whole {see Apjiles, Stewed.) Arrange
them round the rice, with the syrup in which
they were stewed coloui-ed with a few drops of
cochineal, and serve quite hot. Time to boil
the rice, forty minutes. Probable cost, Is. 2d.
Sufficient for six persons.
Page 160 · 2 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
A modernized reading is not available for this page yet. You are seeing the original text.
— Place in a saucepan half a jjound of sugar
and half a pint of water. Let it boil for ten
minutes to thicken, then put into it eight or
nine golden pippins pared and cored without
being divided. Let them simmer very gently
until they are clear and soft, but not broken.
Lift them out carefully, and lay them in a deep
glass dish ; pour round them some good cold
custard, and put on the top of each apple a
spoonful of apricot jam. Probable cost. Is. 4d.
Sufficient for five oi' six persons.
Apples and Apricots, Croquettes
of. — Take four taljlo-siiuonfuls of apple and
two of apricot mai'uiala(l(„'. ]Mix with them the
yolks of six eggs well beaten. Put these into a
saucepan and simmer gently, stirring all the time.
When the mixture is stiff, mould it into balls ;
dip them into the white of egg well beaten, and a
few broad crmnbs. Fiy in boiling, oil or butter,
and serve hot. Time to simmer the fruit and
yolks, ten minutes. Probable cost, Is. 2d.
Sufficient for four persons.
Apples and Pears, the Pips of. —When
bruised in a mortar, these impart a delicious
flavoui- to tarts.
Apples and Rice.— Put eight or nine
good-sized apples, pared, cored, and sliced, into
a saucepan with a little cinnamon, three ounces
of sugar, a small piece of butter, and sufficient
water to prevent bm-ning. Allow them to
simmer gently imtil reduced to a pulp, which
must be spread at the bottom of a well-oiled
pie-dish. Boil half a cupful of well-washed
rice in a pint of milk, M-ith a little cinnamon
and sugar, until the milk is absorbed and the
rice quite soft ; then mix in the yolks of two
eggs well beaten, and boil two or three minutes
longer, stirring quickly. Pom- over the apples,
smooth it evenly, and place the dish in a qiuck
oven to brown. Serve \\-ith sifted sugar. Time
to bake, a quarter of an hour. Sufficient for
four or five persons. Probable cost, Is.
Apples and Rice (another way).— -
Simmer a cupfid of rice in a quart of milk until
the rice is tender and the milk absorbed. Add
a heaped table-spoonful of sugar, and haK a
dozen drops of essence of almonds. Beat well
for a few minutes, then place in the centre of
a large dish a roxmd jar, and pour the rice
round it. Paie, core, and cut six or eight
large apples into slices half an inch thick. Fry
them in boiling oil or butter until they are
cooked through, but do not allow them to
break ; stick them into the rice, and ornament
it prettily with coloured jam, pink sugar, red
jeUy, or in any way that the fancy may suggest.
Before serving, lift the jar from the centre of
the dish, and fill the hole with a good custard
{see Custard) . This may be eaten either hot or
cold. Time to boil the rice, forty minutes.
Sufficient for six persons. Probable cost, 2s.
Apples and Rice (another way). —
Simmer a cupful of rice -w-ith a quart of milk,
two table- spoonfuls of sugar, and the grated
rind of half a lemon, until the rice is tender,
and the milk absorbed. Beat thoroughlj' for
four or five minutes, and place it in the
centre of a large dish, piled high in the form of
a pyramid. Have ready one dozen apples
stewed whole {see Apjiles, Stewed.) Arrange
them round the rice, with the syrup in which
they were stewed coloui-ed with a few drops of
cochineal, and serve quite hot. Time to boil
the rice, forty minutes. Probable cost, Is. 2d.
Sufficient for six persons.