_Ingredients._—6 oz. of rice, 1 quart of milk, the rind of ½ lemon,
sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter,
4 tablespoonfuls of apple marmalade. _Mode._—Boil the milk with the
lemon-peel until the former is well flavoured; then strain it, put
in the rice, and let it gradually swell over a slow fire, adding
sufficient sugar to sweeten it nicely. Then crush the rice to a smooth
pulp with the back of a wooden spoon; line the bottom and sides of a
round cake-tin with it, and put it into the oven to set; turn it out
of the tin dexterously, and be careful that the border of rice is firm
in every part. Mix with the marmalade the beaten yolks of eggs and the
butter, and stir these over the fire until the mixture thickens. Take
it off the fire; to this add the whites of the eggs, which should be
previously beaten to a strong froth; stir all together, and put it into
the rice border. Bake in a moderate oven for about ½ hour, or until the
soufflé rises very light. It should be watched, and served instantly,
or it will immediately fall after it is taken from the oven. _Time._—½
hour. _Average cost_, 1_s._ 8_d._ _Sufficient_ for 4 or 5 persons.
_Seasonable_ from August to March.
APPLE TART or PIE.
_Ingredients._—Puff-paste, apples; to every lb. of unpared apples
allow 2 oz. of moist sugar, ½ teaspoonful of finely-minced lemon-peel,
1 tablespoonful of lemon-juice. _Mode._—Make puff-paste by either of
the given recipes, with ½ lb. of flour; place a border of it round the
edge of a pie-dish, and fill the dish with apples pared, cored, and cut
into slices; sweeten with moist sugar, add the lemon-peel and juice,
and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly
round close to the edge of the pie-dish, and bake in a hot oven from
½ to ¾ hour, or rather longer, should the pie be very large. When it
is three-parts done, take it out of the oven, put the white of an egg
on a plate, and, with the blade of a knife, whisk it to a froth; brush
the pie over with this, then sprinkle upon it some sifted sugar, and
then a few drops of water. Put the pie back into the oven, and finish
baking, and be particularly careful that it does not catch or burn,
_which it is very liable to do after the crust is iced_. If made with
a plain crust, the icing may be omitted. Many things are suggested
for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of
beer, others the same quantity of sherry, which very much improve the
taste; whilst the old-fashioned addition of a few cloves is, by many
persons, preferred to anything else, as also a few slices of quince.
_Time._—½ hour before the crust is iced; 10 to 15 minutes afterwards.
_Average cost_, 9_d._ _Sufficient._—Allow 2 lbs. of apples to a tart
for 6 persons. _Seasonable_ from August to March; but the apples become
flavourless after February.
APPLE TART (Creamed).
_Mode._—Make an apple tart by the preceding recipe, with the exception
of omitting the icing. When the tart is baked, cut out the middle of
the lid or crust, leaving a border all round the dish. Fill up with a
nicely-made boiled custard, grate a little nutmeg over the top, and the
pie is ready for table. This tart is usually eaten cold; is rather an
old-fashioned dish, but, at the same time, extremely nice. _Time._—½ to
¾ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ from August to March.
APPLE TRIFLE (a Supper Dish).
_Ingredients._—10 good-sized apples, the rind of ½ lemon, 6 oz. of
pounded sugar, ½ pint of milk, ½ pint of cream, 2 eggs, whipped cream.
_Mode._—Peel, core, and cut the apples into thin slices, and put them
into a saucepan with 2 tablespoonfuls of water, the sugar, and minced
lemon-rind. Boil all together until quite tender, and pulp the apples
through a sieve; if they should not be quite sweet enough, add a little
more sugar, and put them at the bottom of the dish to form a thick
layer. Stir together the milk, cream, and eggs, with a little sugar,
over the fire, and let the mixture thicken, but do not allow it to
reach the boiling-point. When thick, take it off the fire; let it cool
a little, then pour it over the apples. Whip some cream with sugar,
lemon-peel, &c., the same as for other trifles; heap it high over the
custard, and the dish is ready for table. It may be garnished as fancy
dictates, with strips of bright apple jelly, slices of citron, &c.
_Time._—From 30 to 40 minutes to stew the apples; 10 minutes to stir
the custard over the fire. _Average cost_, 2_s._, with cream at 1_s._
6_d._ per pint. _Sufficient_ for a moderate-sized trifle. _Seasonable_
from August to March.
APPLES à la Portugaise.
_Ingredients._—8 good boiling apples, ½ pint of water, 6 oz. of sugar,
a layer of apple marmalade, 8 preserved cherries, garnishing of apricot
jam. _Mode._—Peel the apples, and, with a scoop, take out the cores;
boil the fruit in the above proportion of sugar and water, without
being too much done, and take care the apples do not break. Have ready
some apple marmalade; cover the bottom of a glass dish with this, level
it, and lay the apples in a sieve to drain; pile them neatly on the
marmalade, raising them in the centre, and place a preserved cherry in
the middle of each. Garnish with strips of candied citron or apricot
jam, and the dish is ready for table. _Time._—From 20 to 30 minutes
to stew the apples. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 1
entremets. _Seasonable_ from August to March.
APPLES, Buttered (Sweet Entremets).
_Ingredients._—Apple marmalade or 7 good boiling apples, ½ pint
of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam.
_Mode._—Pare the apples, and take out the cores with a scoop; boil
up the sugar and water for a few minutes; then lay in the apples and
simmer them very gently until tender, taking care not to let them
break. Have ready sufficient marmalade made by the recipe for APPLE
MARMALADE, flavoured with lemon, to cover the bottom of the dish;
arrange the apples on this with a piece of butter placed in each, and
in between them a few spoonfuls of apricot jam or marmalade; put the
dish in the oven for 10 minutes, then sprinkle over the top sifted
sugar, and either brown it before the fire or with a salamander, and
serve hot. The syrup that the apples were boiled in should be saved
for another time. _Time._—From 20 to 30 minutes to stew the apples
very gently, 10 minutes in the oven. _Average cost_, 1_s._ 6_d._
_Sufficient_ for 1 entremets.
APPLES and RICE (a Plain Dish).
_Ingredients._—8 good-sized apples, 3 oz. of butter, the rind of ½
lemon minced very fine, 6 oz. of rice, 1½ pints of milk, sugar to
taste, ½ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam.
_Mode._—Peel the apples, halve them, and take out the cores; put them
into a stewpan with the butter, and strew sufficient sifted sugar over
to sweeten them nicely, and add the minced lemon-peel. Stew the apples
very gently until tender, taking care they do not break. Boil the rice,
with the milk, sugar, and nutmeg, until soft, and, when thoroughly
done, dish it, piled high in the centre; arrange the apples on it, warm
the apricot jam, pour it over the whole, and serve hot. _Time._—About
30 minutes to stew the apples very gently; about ¾ hour to cook the
rice. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ from August to March.
APPLES AND RICE (a pretty Dish of).
_Ingredients._—6 oz. of rice, 1 quart of milk, the rind of ½ lemon,
sugar to taste, ½ saltspoonful of salt, 8 apples, ¼ lb. of sugar, ¼
pint of water, ½ pint of boiled custard. _Mode._—Flavour the milk with
lemon-rind, by boiling them together for a few minutes; then take out
the peel, and put in the rice, with sufficient sugar to sweeten it
nicely, and boil gently until the rice is quite soft; then let it cool.
In the meantime pare, quarter, and core the apples, and boil them until
tender in a syrup made with sugar and water in the above proportion;
and, when soft, lift them out on a sieve to drain. Now put a
middling-sized gallipot in the centre of a dish; lay the rice all round
till the top of the gallipot is reached; smooth the rice with the back
of a spoon, and stick the apples into it in rows, one row sloping to
the right, and the next to the left. Set it in the oven to colour the
apples; then, when required for table, remove the gallipot, garnish the
rice with preserved fruits, and pour in the middle sufficient custard,
made by the recipe for boiled custard, to be level with the top of the
rice, and serve hot. _Time._—From 20 to 30 minutes to stew the apples;
¾ hour to simmer the rice; ¼ hour to bake. _Average cost_, 1_s._ 6_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.
APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).
_Ingredients._—6 ripe apples, 1 lemon, ½ lb. of lump sugar, ½ pint of
water. _Mode._—Select the apples of a moderate size, peel them, cut
them in halves, remove the cores, and rub each piece over with a little
lemon. Put the sugar and water together into a lined saucepan, and let
them boil until forming a thickish syrup, when lay in the apples with
the rind of the lemon cut thin, and the juice of the same. Let the
apples simmer till tender; then take them out very carefully, drain
them on a sieve, and reduce the syrup by boiling it quickly for a few
minutes. When both are cold, arrange the apples neatly on a glass
dish, pour over the syrup, and garnish with strips of green angelica
or candied citron. Smaller apples may be dressed in the same manner:
they should not be divided in half, but peeled, and the cores pushed
out with a vegetable-cutter. _Time._—10 minutes to boil the sugar and
water together; from 20 to 30 minutes to simmer the apples. _Average
cost_, 6_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from August
to March.
[Illustration: COMPÔTE OF APPLES.]