Re: as requested - APPLE RECIPES
APPLE CHARLOTTE
2 lbs. of good cooking apples
2 oz. chopped almonds
4 oz. of currants and sultanas mixed
1 stick of cinnamon about 3 inches long,
the juice of 1/2 a lemon
Allinson bread and butter cut very thinly
And sugar to taste.
Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven.
APPLE COMPOTE.
Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very
nicely with a penknife the yellow rind of the lemons, taking care not to break it; and then with scissors trim the edges to an even width all along. Put the lemon-rind to boil in a little sauce-pan by itself, till it Becomes tender, and then set it to cool. Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples , and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent. When the whole is cold, put the apples with the syrup into glass dishes, and dispose the wreaths of lemon-peel fancifully about them.
APPLE-ORANGE COMPOTE.
6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup as in "Orange Syrup." Peel the oranges and the apples, cut them across in thin slices, coring the apples and removing the pips from the oranges. Arrange the fruit into alternate circles in a glass dish, sprinkling the ground almonds between the layers. Pour over the whole the syrup. Serve when cold.
APPLE DUMPLINGS
Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast. Serve with cream or sweet white sauce.
Short crust pastry
Yield: 8 Oz
8 oz SR Flour
1/2 ts Salt
2 oz Lard
2 oz Margarine
7 ts Approx Cold Water
1 oz Caster Sugar (For sweet Pastry)
1. Mix flour and salt in a basin, rub in lard and margarine. 2. Using a knife to cut and stir, mix with cold water to form a stiff paste. 3. turn dough on to a floured board or worktop and roll out.
APPLE FOOL
2 lbs. of apples
1/2 lb. of dates]
3/4 pint of milk
1/4 pint of cream
6 cloves tied in muslin
and a little sugar.
Pare, core, and cut up the apples, stone the dates, and gently stew the fruit with a teacupful of water and the cloves until quite tender; when sufficiently cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in the milk, which should be boiling, then the cream; serve cold with sponge-cake fingers.
APPLE FLOAT.
12 apples, pared and cored
1 1/2 pound of sugar
1 large lemon
1 ounce of gelatin
and water as necessary
Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup come to a boil, put in the apples and let them stew until done through and clear; then take them out, slice into the syrup one large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream.
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