Harper's cook book encyclopædia

Apples a la Cherbourg. — Choose firm but good boiling apples. Pare them and cut them into bricks. Put I lb. of sugar, the thickly peeled rind of two lemons, and a little ginger, to every pound of apples, and cover them closely for some hours. Then place them in a preserving-pan, being careful not to break the apples, and put to them half a cupful of cider. Let them boil until the apples look quite clear, then remove them one by one to a dish. When cold, place them in cross piles, and crown the whole with the lemon - peel. Pour the syrup round and serve with cream. Time to boil, about twenty minutes. Apple Cream. — Boil six or seven large apples, with a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. When cold, add to them [illustration: (library stamp)] Apples a la Cremone Apples, Meringue of the well - whisked whites of three eggs. Beat all together until they are nicely frothed ; then serve, heaped on a dish. Time to beat, a quarter of an hour. Apples a la Cremone. — Choose the best cooking apples ; pare and cut into pieces, the form of a brick, a sufficient quantity to weigh I Yz lbs. ; strew over them I lb. of granulated sugar and the peel of a lemon, shredded finely, and cover them up close in a bowl. Next day put the apples, piece by piece, into a small preserving- pan, with the sugar, etc., and two large spoonfuls of sweet cider or the juice of a lemon. Simmer very gently, and, as the pieces of apple become clear, take them out. When cold, build a wall with them on a small oval dish, and place the lemon-peel on the top ; pour the syrup into the middle. Serve cream to eat with it. The peel of an orange cut thin may take the place of lemon, if preferred. Apple Cobbler (without crust). — Two pounds of pared, cored, and sliced apples. Put them into a pan that can be covered ; add I lb. of white sugar, juice of three lemons, grated rind of half a lemon ; cook two hours, put into a mould, and eat with cream. Delicious. Apple Float. — One pint of stewed apples; when cold, sweeten and flavor to taste. Just as you want to send to table, add the beaten whites of four eggs lightly stirred into it. With cream this makes a nice dessert. Apple-fool. — Take 2 lbs. of apples, pared and cored. Put them into a saucepan with a cupful of water, one or two cloves, and sugar to taste. Let them simmer till quite soft, and beat them well with a wooden spoon. Mix with them, gradually, a pint of new milk, or milk and cream, boiled and allowed to become cold, sweetened and flavored. Time to simmer the apples, about half an hour. Apple Gateau. — Boil 1 lb. of sugar in half a pint of water till it makes a rich syrup. Peel, core, and slice very thinly 2 lbs. of any nicely flavored apples which will fall easily. Boil in the syrup with the rind and juice of a lemon until stiff. Pour the mixture into a mould, and the following day turn it out and serve with custard. Time, about two hours.