Peel and core a dozen of the apples without dividing-,
then stew in a tin-lined saucepan with half-pound of sugar
and pint of water, and when tender lift them carefully on
a dish. Have ready the remainder of the apples cored
and sliced, put them into the same syrup with the lemon-
peel, and boil gently till reduced to a pulp ; keep stirring
to prevent burning. Cover the bottom of a dish with some
of this apple marmalade, then a layer of the whole apples,
and fill up the cavities with the marmalade, then another
layer, and so on, forming the whole in a raised oval shape.
Whip the whites of the eggs to a stiff froth, mix with the
pounded sugar, and cover the apples very smoothly all
over with the icing. Blanch and cut some almonds into
four or five strips, stick these strips in upright at equal
distances over the icing like the spines of a hedgehog, and
place the dish in a slow oven for a few minutes before
serving.
APPLE SHAPE.
Ingredients,
I tb. Apples. I of an oz. of Gelatine.
I lb. Sugar. A little Lemon or Clove seasoninf.
Add a tea-cup of water to the sugar✪ Apple Shape, boil for five
minutes. Cut the apples neatly into quarters, core them, stew
in the syrup till quite clear. Take out the apples and put
them neatly in a buttered mould, soak the gelatine, add
to the syrup, let it boil a little, and when slightly cooled
pour into the mould. Turn out when cold, serve with
custard or whipped cream. Verj> nice indeed,
9 8
3
Al APPLES (STEWED)— APRICOTS (DRIED)— ASPIC,
STK^rVED APPLES AND CUSTARD.
Ingredients.
t good-sized Apples. 4 lb. Sugar.
4 Cloves. The rind of half a Lemon.
I pint Water. 4 pint Custard. (See CusTAlD.)
t doz. Almonds.
Pare and core the apples, but do not divide them, and,
if possible, leave on the stalks ; boil the sugar and water
for ten minutes, then put into the syrup with lemon-rind
and cloves, simmer gently till tender. Do not let them
break. Then reduce the syrup by boiling quickly, let it
cool a little, then pour over the apples. Have ready half a
pint of thick custard, pour round ^^t. apples. Lastly, stick
into the apples one dozen almonds, blanched and cut into
strips. Takes twenty to thirty minutes to stew. This
quantity will fill a large glass dish.
APRICOTS, DRIED AND SALTED.
{Commonly called " MebosJ')
Take soft ripe apricots, lay them in salt water (about
two ounces of salt to a quart bottle) for a few hours. Then
lay them on a mat to dry in the sun ; the next day press
them between the hands to flatten, and to let the stone
come out. The next day repeat the process. At the
Cape it generally dries and becomes " Mebos " in three or
four days in the sun, but if the weather should be damp,
they might be dried in heated rooms, or a cool oven. To
crystallise the Mebos, lay them in lime water [see Lime
Water) for five minutes, till they feel nice and tender,
take out, wipe dry on a soft cloth, and rub coarse crystallised
white sugar well into each ; take one and a half pounds
of sugar to one pound of Mebos. Pack closely with lots
of sugar in between, in jars that will cork well. A very
nice sweetmeat, and said to be a remedy for sea-sickness.
APRICOTS. — See also Peaches in Brandy and Marmaladj
(Apricot).
ASPIC— See Jelly.
B.
BARLEY WATER.—See Invalid Cookery.
BEEF. — See Brine and Round of Beef (Spiced), p. 206.
BEEF A LA MODE.
Ingredients, ✪ Beef a la Mode
Page 4 · 3 recipe records on this page
Presented as published in 1891. 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.
Peel and core a dozen of the apples without dividing-,
then stew in a tin-lined saucepan with half-pound of sugar
and pint of water, and when tender lift them carefully on
a dish. Have ready the remainder of the apples cored
and sliced, put them into the same syrup with the lemon-
peel, and boil gently till reduced to a pulp ; keep stirring
to prevent burning. Cover the bottom of a dish with some
of this apple marmalade, then a layer of the whole apples,
and fill up the cavities with the marmalade, then another
layer, and so on, forming the whole in a raised oval shape.
Whip the whites of the eggs to a stiff froth, mix with the
pounded sugar, and cover the apples very smoothly all
over with the icing. Blanch and cut some almonds into
four or five strips, stick these strips in upright at equal
distances over the icing like the spines of a hedgehog, and
place the dish in a slow oven for a few minutes before
serving.
APPLE SHAPE.
Ingredients,
I tb. Apples. I of an oz. of Gelatine.
I lb. Sugar. A little Lemon or Clove seasoninf.
Add a tea-cup of water to the sugar, boil for five
minutes. Cut the apples neatly into quarters, core them, stew
in the syrup till quite clear. Take out the apples and put
them neatly in a buttered mould, soak the gelatine, add
to the syrup, let it boil a little, and when slightly cooled
pour into the mould. Turn out when cold, serve with
custard or whipped cream. Verj> nice indeed,
9 8
3
Al APPLES (STEWED)— APRICOTS (DRIED)— ASPIC,
STK^rVED APPLES AND CUSTARD.
Ingredients.
t good-sized Apples. 4 lb. Sugar.
4 Cloves. The rind of half a Lemon.
I pint Water. 4 pint Custard. (See CusTAlD.)
t doz. Almonds.
Pare and core the apples, but do not divide them, and,
if possible, leave on the stalks ; boil the sugar and water
for ten minutes, then put into the syrup with lemon-rind
and cloves, simmer gently till tender. Do not let them
break. Then reduce the syrup by boiling quickly, let it
cool a little, then pour over the apples. Have ready half a
pint of thick custard, pour round ^^t. apples. Lastly, stick
into the apples one dozen almonds, blanched and cut into
strips. Takes twenty to thirty minutes to stew. This
quantity will fill a large glass dish.
APRICOTS, DRIED AND SALTED.
{Commonly called " MebosJ')
Take soft ripe apricots, lay them in salt water (about
two ounces of salt to a quart bottle) for a few hours. Then
lay them on a mat to dry in the sun ; the next day press
them between the hands to flatten, and to let the stone
come out. The next day repeat the process. At the
Cape it generally dries and becomes " Mebos " in three or
four days in the sun, but if the weather should be damp,
they might be dried in heated rooms, or a cool oven. To
crystallise the Mebos, lay them in lime water [see Lime
Water) for five minutes, till they feel nice and tender,
take out, wipe dry on a soft cloth, and rub coarse crystallised
white sugar well into each ; take one and a half pounds
of sugar to one pound of Mebos. Pack closely with lots
of sugar in between, in jars that will cork well. A very
nice sweetmeat, and said to be a remedy for sea-sickness.
APRICOTS. — See also Peaches in Brandy and Marmaladj
(Apricot).
ASPIC— See Jelly.
B.
BARLEY WATER.—See Invalid Cookery.
BEEF. — See Brine and Round of Beef (Spiced), p. 206.
BEEF A LA MODE.
Ingredients,