Apples with Custard, Pancake of.—
Pare, core, and slice four good-sized aj^ples. Fry
them in butter, and when they are brown on
one side, turn them over, and pom- over them a
custa*i'd made of fom- eggs beatan, a cupful of
cream or new milk, and a little cinnamon✪ Apples with Custard, Pancake of. Fry
to a light bro-wn. Turn carefidly, and serve
with sifted sugar. Time to fry, ten minutes.
Sufficient for three persons. Probable cost, Is. ,
if made with milk.
Apricot, The. — The apricot is a fruit of
foreign origin, but many varieties are now
APR
(25)
APR
cultivated in this country, chiefly by grafting
on plum-trees, ^^'hc'n perfectly ripe it is a
delicious table fruit, although it possesses quali-
ties of a laxative tendency, and should not be
partaken of too freely by persons of dehcate
constitution on that account. A large variety
of excellent made-dishes can be fonned of
apricots, and for preser\'ing purposes they are
very valuable. The fruit should not be kept
long after gathering, as it soon becomes insipid.
The skin has a fine flavour, and if the apricots
are prepared quickly after being plucked the
perfume gives an agreeable piquancy to the
dish. The finest apricot is the iloorpark, and
the Breda is considered the best species culti-
vated in the South of England. The fruit is
in season in Jime and July.
O Apricot Brandy. — To every pound of
fruit, take one pound of loaf sugar and a Avine-
glassful of water. Put the apiicots, -which must
be sound, but not quite ripe, into a preserving-
pan, with sufficient water to cover them ; allow
them to boU; then simmer gently tUl tender.
Eemovo the skins. Clarify and boil the sugar,
and pour it over the fruit. Let it remain
twenty-four hom-s. Then put the apricots
into glasses, and fill them up with syrup and
brandy, half and half, and keep them well
corked, and the tops of the corks securely sealed.
They must be kept twelve months before using.
They should be prepared in July. Time to
simmer the apricots, about one hour-.
Apricot Charlotte. — Well butter a
plain round mould. Cut pieces of stale
bread — a roimd for the bottom and fingers for
the sides. Fry them in butter, and arrange
them in the dish, each piece overlapping
another, so that the fruit may not escape. Pour
in while hot a little apricot jam. In making
the jam, allow half a. pound of sugar to every
pound of fruit, blanching two or thi-ee of the
kernels and boiling them with it. Put pieces
of buttered bread over the top, and bake in a
moderate oven. Turn out carefully, and serve
hot, \sath a little sifted sugar, or with a sauce
made of the juice of a lemon stirred into a cup-
ful of mil✪ Apricot Charlottek, and heated over the fire gently,
whisking all the time to bring it to a froth.
If a richer pudding is desired, slices of sponge-
cake may be substituted for the bread, and a
custard ser\-ed with it. Time to bake, half an
hour. Sufiicient for six persons.
Apricot Charlotte (another way).—
Butter an ordinary pie-dish. Put at the
bottom a layer of bread-crumbs about a quarter
of an inch thick, and then a layer of hot apri-
cot mai-malade, and repeat until the dish is
full. Lay two or three pieces of butter on
the top, and pour a cupful of cold water over
the whole. Bake in a moderate oven. Time ■
to bake, half an hour. SuSicient for six i
persons. I ✪ Apricot Charlotte (another way)
Page 161 · 3 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.
Apples with Custard, Pancake of.—
Pare, core, and slice four good-sized aj^ples. Fry
them in butter, and when they are brown on
one side, turn them over, and pom- over them a
custa*i'd made of fom- eggs beatan, a cupful of
cream or new milk, and a little cinnamon. Fry
to a light bro-wn. Turn carefidly, and serve
with sifted sugar. Time to fry, ten minutes.
Sufficient for three persons. Probable cost, Is. ,
if made with milk.
Apricot, The. — The apricot is a fruit of
foreign origin, but many varieties are now
APR
(25)
APR
cultivated in this country, chiefly by grafting
on plum-trees, ^^'hc'n perfectly ripe it is a
delicious table fruit, although it possesses quali-
ties of a laxative tendency, and should not be
partaken of too freely by persons of dehcate
constitution on that account. A large variety
of excellent made-dishes can be fonned of
apricots, and for preser\'ing purposes they are
very valuable. The fruit should not be kept
long after gathering, as it soon becomes insipid.
The skin has a fine flavour, and if the apricots
are prepared quickly after being plucked the
perfume gives an agreeable piquancy to the
dish. The finest apricot is the iloorpark, and
the Breda is considered the best species culti-
vated in the South of England. The fruit is
in season in Jime and July.
O Apricot Brandy. — To every pound of
fruit, take one pound of loaf sugar and a Avine-
glassful of water. Put the apiicots, -which must
be sound, but not quite ripe, into a preserving-
pan, with sufficient water to cover them ; allow
them to boU; then simmer gently tUl tender.
Eemovo the skins. Clarify and boil the sugar,
and pour it over the fruit. Let it remain
twenty-four hom-s. Then put the apricots
into glasses, and fill them up with syrup and
brandy, half and half, and keep them well
corked, and the tops of the corks securely sealed.
They must be kept twelve months before using.
They should be prepared in July. Time to
simmer the apricots, about one hour-.
Apricot Charlotte. — Well butter a
plain round mould. Cut pieces of stale
bread — a roimd for the bottom and fingers for
the sides. Fry them in butter, and arrange
them in the dish, each piece overlapping
another, so that the fruit may not escape. Pour
in while hot a little apricot jam. In making
the jam, allow half a. pound of sugar to every
pound of fruit, blanching two or thi-ee of the
kernels and boiling them with it. Put pieces
of buttered bread over the top, and bake in a
moderate oven. Turn out carefully, and serve
hot, \sath a little sifted sugar, or with a sauce
made of the juice of a lemon stirred into a cup-
ful of milk, and heated over the fire gently,
whisking all the time to bring it to a froth.
If a richer pudding is desired, slices of sponge-
cake may be substituted for the bread, and a
custard ser\-ed with it. Time to bake, half an
hour. Sufiicient for six persons.
Apricot Charlotte (another way).—
Butter an ordinary pie-dish. Put at the
bottom a layer of bread-crumbs about a quarter
of an inch thick, and then a layer of hot apri-
cot mai-malade, and repeat until the dish is
full. Lay two or three pieces of butter on
the top, and pour a cupful of cold water over
the whole. Bake in a moderate oven. Time ■
to bake, half an hour. SuSicient for six i
persons. I