_Ingredients._—Apples, water; to every pint of syrup allow ¾ lb. of
loaf sugar. _Mode._—Pare and cut the apples into pieces, remove the
cores, and put them in a preserving-pan with sufficient cold water to
cover them. Let them boil for an hour; then drain the syrup from them
through a hair sieve or jelly-bag, and measure the juice; to every
pint allow ¾ lb. of loaf sugar, and boil these together for ¾ hour,
removing every particle of scum as it rises, and keeping the jelly well
stirred, that it may not burn. A little lemon-rind may be boiled with
the apples, and a small quantity of strained lemon-juice may be put in
the jelly just before it is done, when the flavour is liked. This jelly
may be ornamented with preserved greengages, or any other preserved
fruit, and will turn out very prettily for dessert. It should be stored
away in small pots. _Time._—1 hour to boil the fruit and water; ¾ hour
to boil the juice with the sugar. _Average cost_, for 6 lbs. of apples,
with the other ingredients in proportion, 3_s._ _Sufficient_ for 6
small pots of jelly. _Seasonable._—Make this in September, October, or
November.
APPLE JELLY, Clear, for immediate Eating.
_Ingredients._—2 dozen small apples, 1½ pint of spring-water; to every
pint of juice allow ½ lb. of loaf sugar, ½ oz. of isinglass, the rind
of ½ lemon. _Mode._—Pare, core, and cut the apples into quarters,
and boil them, with the lemon-peel, until tender; then strain off
the apples, and run the juice through a jelly-bag; put the strained
juice, with the sugar and isinglass, which has been previously boiled
in ½ pint of water, into a lined saucepan or preserving-pan; boil all
together for about ½ hour, and put the jelly into moulds. When this
jelly is clear, and turned out well, it makes a pretty addition to the
supper-table, with a little custard or whipped cream round it: a little
lemon-juice improves the flavour, but it is apt to render the jelly
muddy and thick. If required to be kept any length of time, rather a
larger proportion of sugar must be used. _Time._—About 1 hour to boil
the apples; ½ hour the jelly. _Average cost_, 2_s._ _Sufficient_ for
1½-pint mould. _Seasonable_ from August to March.
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
_Ingredients._—Apples; to every lb. of pulp allow ¾ lb. of sugar, ½
teaspoonful of minced lemon-peel. _Mode._—Peel, core, and boil the
apples with only sufficient water to prevent them from burning; beat
them to a pulp, and to every lb. of pulp allow the above proportion of
sugar in lumps. Dip the lumps into water; put these into a saucepan,
and boil till the syrup is thick and can be well skimmed; then add this
syrup to the apple pulp, with the minced lemon-peel, and stir it over
a quick fire for about 20 minutes, or till the apples cease to stick
to the bottom of the pan. The jelly is then done, and may be poured
into moulds which have been previously dipped in water, when it will
turn out nicely for dessert or a side dish; for the latter, a little
custard should be poured round, and it should be garnished with strips
of citron or stuck with blanched almonds. _Time._—From ½ to ¾ hour
to reduce the apples to a pulp; 20 minutes to boil after the sugar
is added. _Sufficient._—1½ lb. of apple pulp sufficient for a small
mould. _Seasonable_ from August to March; but is best and cheapest in
September, October, or November.
[Illustration: APPLE JELLY, STUCK WITH ALMONDS.]
APPLE PUDDING, Rich Baked.
_Ingredients._—½ lb. apple pulp, ½ lb. of loaf sugar, 6 oz. of butter,
the rind of 1 lemon, 6 eggs, puff-paste. _Mode._—Peel, core, and cut
the apples, as for sauce; put them into a stewpan, with only just
sufficient water to prevent them from burning, and let them stew
until reduced to a pulp. Weigh the pulp, and to every ½ lb. add the
sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these
ingredients well together; then melt the butter, stir it to the other
things, put a border of puff-paste round the dish, and bake for rather
more than ½ hour. The butter should not be added until the pudding is
ready for the oven. _Time._—½ to ¾ hour. _Average cost_, 1_s._ 10_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.
APPLE PUDDING, Baked.
_Ingredients._—12 large apples, 6 oz. of moist sugar, ¼ lb. of butter,
4 eggs, 1 pint of bread-crumbs. _Mode._—Pare, core, and cut the apples,
as for sauce, and boil them until reduced to a pulp; then add the
butter, melted, and the eggs, which should be well whisked. Beat up
the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of
bread-crumbs, then the apple, and then another layer of bread-crumbs;
flake over these a few tiny pieces of butter, and bake for about ½
hour. A very good economical pudding may be made merely with apples,
boiled and sweetened, with the addition of a few strips of lemon-peel.
A layer of bread-crumbs should be placed above and below the apples,
and the pudding baked for ½ hour. _Time._—About ½ hour. _Average cost_,
1_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August
to March.
APPLE PUDDING, Baked (Very Good).
_Ingredients._—5 moderate-sized apples, 2 tablespoonfuls of
finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of
milk, a little grated nutmeg. _Mode._—Mix the flour to a smooth batter
with the milk, add the eggs, which should be well whisked, and put the
latter into a well-buttered pie-dish. Wipe the apples clean, but do
not pare them; cut them in halves, and take out the cores; lay them in
the batter, rind uppermost; shake the suet on the top, over which also
grate a little nutmeg; bake in a moderate oven for an hour, and cover,
when served, with sifted loaf sugar. This pudding is also very good
with the apples pared, sliced, and mixed with the batter. _Time._—1
hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons.
APPLE PUDDING, Boiled.
_Ingredients._—Suet crust, apples, sugar to taste, 1 small teaspoonful
of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice.
_Mode._—Make a butter or suet crust by either of the given recipes,
using for a moderate-sized pudding from ¾ to 1 lb. of flour, with the
other ingredients in proportion. Butter a basin; line it with some
paste; pare, core, and cut the apples into slices, and fill the basin
with these; add the sugar, the lemon-peel and juice; and cover with
crust; pinch the edges together, flour the cloth, place it over the
pudding, tie it securely, and put it into plenty of fast-boiling water;
let it boil from 2½ to 3 hours; then turn it out of the basin and
send to table quickly. Apple puddings may also be boiled in a cloth
without a basin; but, when made in this way, must be served without the
least delay, as the crust soon becomes heavy. Apple pudding is a very
convenient dish to have when the dinner-hour is rather uncertain, as
it does not spoil by being boiled an extra hour; care, however, must
be taken to keep it well covered with water all the time, and not to
allow it to stop boiling. _Time._—From 2½ to 3 hours, according to the
quality of the apples. _Average_ cost, 10_d._ _Sufficient_, made with
1 lb. of flour, for 7 or 8 persons. _Seasonable_ from August to March;
but the apples become flavourless and scarce after February.
APPLE SAUCE, for Geese, Pork, &c.
_Ingredients._—6 good-sized apples, sifted sugar to taste, a piece of
butter the size of a walnut; water. _Mode._—Pare, core, and quarter the
apples, and throw them into cold water to preserve their whiteness. Put
them in a saucepan, with sufficient water to moisten them, and boil
till soft enough to pulp. Beat them up, adding sugar to taste, and a
small piece of butter. This quantity is sufficient for a good-sized
tureen. _Time._—According to the apples, about, ¾ hour. _Average cost_,
4_d._ _Sufficient_, this quantity, for a goose or couple of ducks.
APPLE SNOW (a pretty Supper Dish).
_Ingredients._—10 good-sized apples, the whites of 10 eggs, the rind
of 1 lemon, ½ lb. of pounded sugar. _Mode._—Peel, core, and cut the
apples into quarters, and put them into a saucepan with the lemon-peel,
and sufficient water to prevent them from burning,—rather less than ½
pint. When they are tender, take out the peel, beat them into a pulp,
let them cool, and stir them to the whites of the eggs, which should
be previously beaten to a strong froth. Add the sifted sugar, and
continue the whisking until the mixture becomes quite stiff, and either
heap it on a glass dish or serve it in small glasses. The dish may be
garnished with preserved barberries or strips of bright-coloured jelly,
and a dish of custards should be served with it, or a jug of cream.
_Time._—From 30 to 40 minutes to stew the apples. _Average cost_, 1_s._
6_d._ _Sufficient_ to fill a moderate-sized glass dish. _Seasonable_
from August to March.