No. 214.--Puree of Apples.
Very suitable for young children.
1/2 pint water.
24 lumps sugar.
6 apples.
A little cinnamon or cloves.
Dissolve the sugar in the water, then add the cloves and apples (which
should not be peeled). Simmer for twenty or thirty minutes. Then rub
through a sieve with a wooden spoon.
No. 215.--Stewed Apples.
6 or 8 apples, according to size.
1 pint water.
40 lumps sugar.
A few cloves.
Dissolve the sugar in the water, peel and core the apples (but do not
cut them), and place them with the cloves in the syrup, stew very gently
for about ten minutes, then turn the apples and simmer for another ten
minutes, or until they are tender, but not broken. When done, place them
in a pretty dish, and fill the hollow part with jam or custard. Reduce
the syrup by boiling it over the fire for a few minutes with the lid
off, strain over the apples, and allow to cool before serving.
No. 216.--Apples Stewed a la Gloire.
10 or 12 stewing apples.
1 1/2 pints of water.
1/2 pound loaf sugar.
1 dozen crystallized cherries.
2 bananas.
{ 1 strip of lemon peel.
{ 12 cloves.
{ 1 small stick of cinnamon tied in muslin.
Place the water, sugar, and flavourings in a large enamelled stewpan,
and stand over a gentle heat until the sugar is dissolved. Peel the
apples, carefully remove the cores, leaving the apples whole; place them
in the syrup, and simmer until perfectly tender, but not broken. When
done, lift them out into a glass dish (which should have been previously
warmed to prevent cracking), press them slightly with a spoon so as to
make a smooth surface slightly raised in the centre, and stand them on
one side to get cold. When the apples are cold, strain the syrup into a
small stewpan, and reduce over a moderate heat for fifteen or twenty
minutes. Cut the bananas into quarter-inch slices, stamp out the seeds,
and arrange the rings on the apple, placing a cherry in the middle of
each ring. Pour the syrup over the top, when, if it be sufficiently
reduced, it will immediately set, and form a very ornamental as well as
delicious dish.
No. 217.--Stewed French Plums.
1 pound French plums.
6 or 8 lumps of sugar.
Water.
Wash the plums by placing them in a sieve or strainer and pouring hot
water over them; then place them in a stewpan, cover with water, and
boil very gently for half an hour; drop in the sugar and simmer for
another half hour. When done, remove the lid and stand the stewpan on
one side for the plums to cool. Pile them in a glass dish, and pour the
syrup over.
No. 218.--Masked Pears.
6 stewing pears.
3/4 pint water.
1 egg.
6 tablespoons bread crumbs.
24 lumps sugar.
1 inch cinnamon stick.
Jam.
1/2 ounce butter.
Make a syrup of the sugar and water, peel and hollow the pears (which
must remain whole), place them in the syrup, and stew gently one hour or
until tender; lift them out very carefully on to a plate and allow to
cool. Fill them with jam, roll in egg and bread crumbs, place in a
buttered dish, and bake for about twenty minutes. In the meantime, place
the cinnamon in the syrup and boil until it is reduced, place the pears
in a pretty dish, pour the syrup over them through a strainer, and allow
to cool.
No. 219.--Stewed Pears.
1 dozen stewing pears.
1 quart water.
1/2 pound loaf sugar.
2 inches cinnamon stick.
Peel the pears carefully and remove the cores, but leave them whole.
Dissolve the sugar in the water, using an enamelled stewpan, place the
pears in this and allow to simmer for two hours, keeping the lid on.
Remove the stewpan from the fire, and stand it on one side _without_ the
lid until the pears are perfectly cold, then carefully lift them out
(they should be a beautiful red colour) into a glass dish. Strain the
syrup into a small stewpan, boil over a good heat for about fifteen
minutes (watching it carefully the latter portion), reduce to three
tablespoons, pour over the pears, and allow to thoroughly cool before
serving.
No. 220.--Early Rhubarb Stewed.
5 or 6 large sticks of rhubarb.
30 lumps sugar.
1/2 ounce butter.
1 gill milk.
Dissolve the sugar in the milk, then add the butter and rhubarb cut up.
Stew gently over a moderate heat until tender.
No. 221.--Strawberries in Syrup.
1 pound strawberries.
1 pound cherries.
1/2 pound loaf sugar.
1 pint water.
Pound the cherries in a mortar, crushing as many of the stones as
possible. Place them with the water and sugar in a stewpan, and boil one
hour without the lid. Strain the syrup into a small stewpan, and reduce
until it commences to thicken, then place in the strawberries (first
removing the stalks), and shake them so that they become coated with the
syrup. Lift them out into a glass dish, reduce the syrup again until it
becomes quite thick, pour over the strawberries, and allow to get quite
cold.