Procure twenty small russet apples, cut off the top and bottom of each,
and with a long vegetable cutter cut out as many pieces as possible of
the thickness of a quill, and about an inch in length, have in a stewpan
upon the fire a thick syrup made from half a pound of sugar, with the
juice of a lemon and half a pint of water; when well reduced throw in
half your pieces of apples, stew them until tender, but not to break,
take them out and lay them upon a hair sieve, put the other half of the
apples into the syrup, stew them until nearly done, then add a little
essence of cochineal to give them a crimson colour, stew a minute or so
more, then take them out, lay them on the sieve till cold, lightly oil a
plain round mould, cut some pieces of green angelica, with which form a
star at the bottom of the mould, and a border round the bottom, then
with the white pieces of apples make a row round the sides, standing
each piece upon one end slantingly, one leaning upon the other, above
which place a row of the red pieces in the same manner, and so on
alternately till you reach the top; you have previously peeled a dozen
and a half of apples, which cut in slices and put in a preserving-pan,
with half a pound of sugar, the juice of a lemon, a small piece of
butter, a little powdered cinnamon, and a small glass of rum, place them
over a sharp fire, stirring occasionally until forming a thick
marmalade, put them in a basin until cold, fill your chartreuse, and
when ready to serve turn it out upon your dish, garnish with fillets of
red currant jelly, and pour a little white syrup reserved from the
apples over.