Pare and core eighteen tart apples. Put a quart of
water and a pint of sugar✪ Coddled Apples into a large saucepan, and boil
for ten minutes ; then put into the boiling syrup as many
of the cored apples as the saucepan will hold without
crowding. Cook gently until a broom-straw can be
thrust through them; and when they are done, take
them up carefully, and lay them on a large plate or
platter. When all have been cooked, sprinkle them with
granulated sugar, and put them into the oven for ten
minutes ; then set away on the platter to cool.
Boil the syrup down to a pint, and cool it. At serving-
time lift the apples from the platter to a glass dish, and
pour the syrup around them. Great care must be taken
that they do not get broken.
Both the fruit and syrup may be flavored with cinna-
mon by boiling a stick of the spice in the syrup, or with
lemon by putting the thin rind and the juice of a lemon
on to boil with the sugar and water. If the apples be
tart, they will require no flavoring.
* Apples Baked with Butter.
For twelve large apples use four table-spoonfuls of
butter, one cupful of sugar, half a cupful of water, and a
little nutmeg✪ Apples Baked with Butter, if the flavor be liked. Pare and core the
apples, being careful not to break them. Place them in
47
788 MISS PARLOA'S KITCHEN COMPANION.
a rather shallow earthen dish, and put a teaspoonful of
sugar in the centre of each. Put the water, butter, and
remainder of the sugar into a little stew-pan, and heat to
the boiling-point. Baste the apples with about one-
third of this liquid, and put them in a moderately hot
oven. Cook until they are perfectly tender, basting
three times with the sugar, water, and butter in the pan.
The exact time for cooking cannot be given because
apples vary so much in size and flavor. A good tart
apple will generally cook in thirty-five minutes.
Half a teaspoonful of cinnamon or the grated rind
and the juice of a lemon may be cooked with the sugar,
butter, and water. If nutmeg be used, grate half of a
nutmeg into the saucepan.
These apples make a nice dish for luncheon or tea.
Sometimes they are served with cream.
•
* Baked Quinces.
Wash, wipe, pare, and core a dozen quinces. Place
them in a deep earthen dish, and fill the centres with
sugar. Pour a cupful of water into the dish, and sprinkle
the fruit with sugar, using a cupful for the filling and
sprinkling combined. Cover the dish, and set it in a
moderate oven to bake for two hours. Serve cold with
cream and sugar.
Some folks think it an improvement to put half a tea-
spoonful of butter into each core ; but the use of butter
is not recommended.
* Baked Pears.
Wash the pears — the hard kind usually sold for cook-
ing—and put them into a deep earthen dish. For two
dozen large ones allow a cupful of sugar✪ Baked Quinces and a quart of
boiling water. Bake slowly for three hours. They are
nice for tea or dessert.
DESSERT. 739
* Stewed Prunes. ✪ Stewed Prunes
Page 389 · 5 recipe records on this page
Presented as published in 1887. 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
Pare and core eighteen tart apples. Put a quart of water and a pint of sugar into a large saucepan, and boil for ten minutes ; then put into the boiling syrup as many of the cored apples as the saucepan will hold without crowding. Cook gently until a broom-straw can be thrust through them; and when they are done, take them up carefully, and lay them on a large plate or platter. When all have been cooked, sprinkle them with granulated sugar, and put them into the oven for ten minutes ; then set away on the platter to cool.
Boil the syrup down to a pint, and cool it. At servingtime lift the apples from the platter to a glass dish, and pour the syrup around them. Great care must be taken that they do not get broken.
Both the fruit and syrup may be flavored with cinnamon by boiling a stick of the spice in the syrup, or with lemon by putting the thin rind and the juice of a lemon on to boil with the sugar and water. If the apples be tart, they will require no flavoring.
* Apples Baked with Butter.
For twelve large apples use four table-spoonfuls of butter, one cupful of sugar, half a cupful of water, and a little nutmeg, if the flavor be liked. Pare and core the apples, being careful not to break them. Place them in
a rather shallow earthen dish, and put a teaspoonful of sugar in the centre of each. Put the water, butter, and remainder of the sugar into a little stew-pan, and heat to the boiling-point. Baste the apples with about onethird of this liquid, and put them in a moderately hot oven. Cook until they are perfectly tender, basting three times with the sugar, water, and butter in the pan. The exact time for cooking cannot be given because apples vary so much in size and flavor. A good tart apple will generally cook in thirty-five minutes.
Half a teaspoonful of cinnamon or the grated rind and the juice of a lemon may be cooked with the sugar, butter, and water. If nutmeg be used, grate half of a nutmeg into the saucepan.
These apples make a nice dish for luncheon or tea. Sometimes they are served with cream.
•
* Baked Quinces.
Wash, wipe, pare, and core a dozen quinces. Place them in a deep earthen dish, and fill the centres with sugar. Pour a cupful of water into the dish, and sprinkle the fruit with sugar, using a cupful for the filling and sprinkling combined. Cover the dish, and set it in a moderate oven to bake for two hours. Serve cold with cream and sugar.
Some folks think it an improvement to put half a teaspoonful of butter into each core ; but the use of butter is not recommended.
* Baked Pears.
Wash the pears — the hard kind usually sold for cooking—and put them into a deep earthen dish. For two dozen large ones allow a cupful of sugar and a quart of boiling water. Bake slowly for three hours. They are nice for tea or dessert.
* Stewed Prunes.
Records on this page
Coddled ApplesApples Baked with ButterBaked QuincesBaked PearsStewed Prunes