_Ingredients._—¾ lb. of short crust, 9 moderate-sized apples, the rind
and juice of ½ lemon, ½ lb. of white sugar, ¾ pint of water, a few
strips of candied citron. _Mode._—Make a plain stiff short crust, roll
it out to the thickness of ½ inch, and butter an oval mould; line it
with the crust, and press it carefully all round the sides, to obtain
the form of the mould, but be particular not to break the paste. Pinch
the part that just rises above the mould with the paste-pincers, and
fill the case with flour; bake it for about ¾ hour; then take it out of
the oven, remove the flour, put the case back in the oven for another
¼ hour, and do not allow it to get scorched. It is now ready for the
apples, which should be prepared in the following manner: peel, and
take out the cores with a small knife, or a scoop for the purpose,
without dividing the apples; put them into a small lined saucepan, just
capable of holding them, with sugar, water, lemon-juice and rind, in
the above proportion. Simmer them very gently until tender; then take
out the apples, let them cool, arrange them in the flanc or case, and
boil down the syrup until reduced to a thick jelly; pour it over the
apples, and garnish with a few slices of candied citron.
* * * * *
A more simple flanc may be made by rolling out the paste, cutting the
bottom of a round or oval shape, and then a narrow strip for the sides:
these should be stuck on with the white of an egg to the bottom piece,
and the flanc then filled with raw fruit, with sufficient sugar to
sweeten it nicely. It will not require so long baking as in a mould;
but the crust must be made everywhere of an equal thickness, and so
perfectly joined that the juice does not escape. This dish may also be
served hot, and should be garnished in the same manner, or a little
melted apricot jam may be poured over the apples, which very much
improves their flavour. _Time._—Altogether, 1 hour to bake the flanc;
from 30 to 40 minutes to stew the apples very gently. _Average cost_,
1_s._ 6_d._ _Sufficient_ for 1 entremets or side-dish. _Seasonable_
from August to March.
APPLES, Ginger (a pretty Supper or Dessert Dish).
_Ingredients._—1½ oz. of whole ginger, ¼ pint of whiskey, 3 lbs. of
apples, 2 lbs. of white sugar, the juice of 2 lemons. _Mode._—Bruise
the ginger, put it into a small jar, pour over sufficient whiskey
to cover it, and let it remain for 3 days; then cut the apples into
thin slices, after paring and coring them; add the sugar and the
lemon-juice, which should be strained; and simmer all together _very
gently_ until the apples are transparent, but not broken. Serve cold,
and garnish the dish with slices of candied lemon-peel or preserved
ginger. _Time._—3 days to soak the ginger; about ¾ hour to simmer the
apples very gently. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 3
dishes. _Seasonable_ from August to March.
APPLES Iced, or Apple Hedgehog.
_Ingredients._—About 3 dozen good boiling apples, 1 lb. of sugar,
½ pint of water, the rind of ½ lemon minced very fine, the whites
of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds.
_Mode._—Peel and core a dozen of the apples without dividing them, and
stew them very gently in a lined saucepan with ½ lb. of the sugar and ½
pint of water, and when tender lift them carefully on to a dish. Have
ready the remainder of the apples, pared, cored, and cut into thin
slices; put them into the same syrup with the other ½ lb. of sugar,
the lemon-peel, and boil gently until they are reduced to a marmalade;
keeping them stirred, to prevent them from burning. Cover the bottom
of the dish with some of the marmalade, and over that a layer of the
stewed apples, in the insides of which, and between each, place some
of the marmalade; then place another layer of apples, and fill up the
cavities with marmalade as before, forming the whole into a raised oval
shape. Whip the whites of the eggs to a stiff froth, mix with them
the pounded sugar, and cover the apples very smoothly all over with
the icing; blanch and cut each almond into 4 or 5 strips; place these
strips at equal distances over the icing, sticking up; strew over a
little rough pounded sugar, and put the dish in a very slow oven, to
colour the almonds, and so allow the apples to get warm through. This
entremets may also be served cold, and makes a pretty supper-dish.
_Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 2_s._
to 2_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from
August to March.
APPLES in Red Jelly (a pretty Supper Dish).
_Ingredients._—6 good-sized apples, 12 cloves, 6 oz. of pounded sugar,
1 lemon, 2 teacupfuls of water, 1 tablespoonful of gelatine, a few
drops of prepared cochineal. _Mode._—Choose rather large apples; peel
them and take out the cores, either with a scoop or a small silver
knife, and put into each apple 2 cloves and as much sifted sugar as
they will hold. Place them, without touching each other, in a large
pie-dish; add more white sugar, the juice of 1 lemon, and 2 teacupfuls
of water. Bake in the oven, with a dish over them, until they are done.
Look at them frequently, and, as each apple is cooked, place it in a
glass dish. They must not be left in the oven after they are done,
or they will break, and so would spoil the appearance of the dish.
When the apples are neatly arranged in the dish without touching each
other, strain the liquor in which they have been stewing into a lined
saucepan; add to it the rind of the lemon, and a tablespoonful of
gelatine which has been previously dissolved in cold water, and, if not
sweet, a little more sugar, and 6 cloves. Boil till quite clear; colour
with a few drops of prepared cochineal, and strain the jelly through a
double muslin into a jug; let it cool a _little_; then pour it into the
dish round the apples. When quite cold, garnish the tops of the apples
with a bright-coloured marmalade, jelly, or the white of an egg beaten
to a strong froth, with a little sifted sugar. _Time._—From 30 to 50
minutes to bake the apples. _Average cost_, 1_s._, with the garnishing.
_Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March.
APPLES, to preserve, in Quarters (in imitation of Ginger).
_Ingredients._—To every lb. of apples allow ¾ lb. of sugar, 1½ oz.
of the best white ginger; 1 oz. of ginger to every ½ pint of water.
_Mode._—Peel, core, and quarter the apples, and put the fruit, sugar,
and ginger in layers into a wide-mouthed jar, and let them remain
for 2 days; then infuse 1 oz. of ginger in ½ pint of boiling water,
and cover it closely, and let it remain for 1 day: this quantity of
ginger and water is for 3 lbs. of apples, with the other ingredients in
proportion. Put the apples, &c., into a preserving-pan with the water
strained from the ginger, and boil till the apples look clear and the
syrup is rich, which will be in about an hour. The rind of a lemon may
be added just before the apples have finished boiling; and great care
must be taken not to break the pieces of apple in putting them into the
jars. Serve on glass dishes for dessert. _Time._—2 days for the apples
to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about
1 hour to boil the apples. _Average cost_, for 3 lbs. of apples, with
the other ingredients in proportion, 2_s._ 3_d._ _Sufficient._—3 lbs.
should fill 3 moderate-sized jars. _Seasonable._—This should be made in
September, October, or November.
APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper).
_Ingredients._—7 good-sized apples, the rind of ½ lemon or 4 cloves, ½
lb. of sugar, ¾ pint of water, ½ pint of custard. _Mode._—Pare and take
out the cores of the apples, without dividing them, and, if possible,
leave the stalks on; boil the sugar and water together for 10 minutes;
then put in the apples with the lemon-rind or cloves, whichever flavour
may be preferred, and simmer gently until they are tender, taking care
not to let them break. Dish them neatly on a glass dish, reduce the
syrup by boiling it quickly for a few minutes, let it cool a little;
then pour it over the apples. Have ready quite ½ pint of custard made
by the recipe for Boiled Custard; pour it round, but not over, the
apples when they are quite cold, and the dish is ready for table. A few
almonds blanched and cut into strips, and stuck in the apples, would
improve their appearance. _Time._—From 20 to 30 minutes to stew the
apples. _Average cost_, 1_s._ _Sufficient_ to fill a large glass dish.
_Seasonable_ from August to March.