Fruit recipes

To two pints of cider allow two full tablespoons of gelatine, softening the gelatine in a little of the cold cider, heating the remainder to boiling point, adding a pound of sugar and then the softened gelatine. Strain and turn into a mould; cool and set onice. Serve with rich milk. APPLE CHARLOTTE Soften a half box of gelatine in a half cup of cold water then heat it over steam for a half hour. Grate two large, tart apples and one lemon or orange and beat lightly into a pint of whipped cream, then add the gelatine and when thoroughly mixed turn into a mould and set aside to cool before placing on ice. Serve with rich milk or wine sauce. MERINGUED APPLES Prepare as for baking. When cold fill centres with marmalade, or marshmallows, then cover with meringue made in proportion of four eggs to one pound of sugar. Flavour with rose water or lemon extract and place in quick oven to lightly brown.. CODDLED APPLES For this use the earlier apples, wipe and lay in a kettle, to each half peck adding three-fourths pint of brown sugar and a half pint of water. Cover and simmer till tender and sugared through. SPICED APPLES To improve immature, insipid apples peel them thin and core, and to four pounds allow two pounds of sugar, onequarter ounce each of nutmeg and cloves and one-half ounce stick cinnamon. Place the sugar and spices in a pint of vinegar and let come to a boil, when drop in the whole apples and cook carefully till tender enough to be pierced with a broom straw. Remove and pour the syrup over them. These may be served as a sauce or kept a long time in jars. (See also Sweet Apple Pickle.) APPLE CHUTNEY Chutney is as much used in India as we of other countries use other sauces and has as many variations as catsup, for instance. Apples are used as the foundation for several kinds of chutney. One of the simpler preparations requires five pounds of tart apples. These must be peeled, cored, and cooked smooth with two pounds of brown sugar and two quarts of cider vinegar. When thick as is catsup before diluting, place in a crock and add two pounds of chopped raisins, a small minced onion, one ounce each of white and black mustard seed (ground) and two of ground ginger, one tablespoon of salt, and two or three pods of red peppers minced. Mix and let stand over night (about ten hours), then stir again without cooking and place in small jars, sealing well. This will keep for years. APPLE CATSUP Apple catsup is similar to apple butter, using as a foundation plain instead of cider apple sauce. Cook till thick, for each quart using a teaspoon each of ginger, cinnamon, cloves, pepper, mustard, onion extract, two of salt and a pint of vinegar. Simmer slowly till thick, (which may take an hour and a quarter), then bottle and seal while hot. APPLE BUTTER Use only very tart apples, washing and placing in kettle with a quart of cider to each pailful of fruit. Simmer down till of a very thick, smooth consistency and add just a little spice, to taste. SWEET APPLE PICKLE Add a teaspoon each of cinnamon, cloves and allspice (in thin cloth bag) to a syrup made with a quart of vinegar and three pounds of sugar. Have ready four pounds of apples pared, cored, and halved. Place carefully in the syrup, simmer till tender, and place in heated jars. Cook down the syrup till thick, when pour over fruit, filling up well, and seal. ; APPLE JELLY No. 1