The Book of Household Management Part 171

_Average cost_, 1s. 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from July to March.

APPLES A LA PORTUGAISE.

1398. INGREDIENTS.--8 good boiling apples, 1/2 pint of water, 6 oz. of sugar, a layer of apple marmalade No. 1395, 8 preserved cherries, garnishing of apricot jam.

_Mode_.--Peel the apples, and, with a vegetable-cutter, push out the cores; boil them in the above proportion of sugar and water, without being too much done, and take care they do not break. Have ready a white apple marmalade, made by recipe No. 1395; cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain, pile them neatly on the marmalade, making them high 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 SO minutes to stew the apples.

_Average cost_, 1s. 3d.

_Sufficient_ for 1 entremets.

_Seasonable_ from July to March.

APPLES IN RED JELLY.

(_A pretty Supper Dish_.)

1399. INGREDIENTS.--6 good-sized apples, 12 cloves, 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 gla.s.s 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, a 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_, 1s., with the garnishing.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from July to March.

APPLES AND RICE.

_(A Plain Dish.)_

1400. INGREDIENTS.--8 good sized apples, 3 oz. of b.u.t.ter, the rind of 1/2 lemon minced very fine, 6 oz. of rice, 1-1/2 pint of milk, sugar to taste, 1/2 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 b.u.t.ter, 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 3/4 hour to cook the rice.

_Average cost_, 1s. 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from July to March.

APPLE SNOW.

(_A pretty Supper Dish_.)

1401. INGREDIENTS.--10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, 1/2 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 1/2 pint. When they are tender, take out the peel, beat them to 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 gla.s.s dish, or serve it in small gla.s.ses.

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_, 1s. 6d.

_Sufficient_ to fill a moderate-sized gla.s.s dish.

_Seasonable_ from July to March.

APPLE SOUFFLE.

1402. INGREDIENTS.--6 oz. of rice, 1 quart of milk, the rind of 1/2 lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1-1/2 oz.

of b.u.t.ter, 4 tablespoonfuls of apple marmalade No. 1395.

_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 carefully, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the b.u.t.ter, 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 1/2 hour, or until the souffle rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven.

_Time_.--1/2 hour.

_Average cost_, 1s. 6d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from July to March.

STEWED APPLES AND CUSTARD.

(_A pretty Dish for a Juvenile Supper_.)

1403. INGREDIENTS.--7 good-sized apples, the rind of 1/2 lemon or 4 cloves, 1/2 lb. of sugar, 3/4 pint of water, 1/2 pint of custard No.

1423.

_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 gla.s.s 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 1/2 pint of custard made by recipe No. 1423; 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.--See coloured plate Q1.

_Time_.--From 20 to 30 minutes to stew the apples.