Book of Household Management — 067 - Recipes. Chapter 29. Part 1.

1389. INGREDIENTS.

--1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz.

of loaf sugar.

_Mode_.

--Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind.

When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes.

The above proportions will make rather a large dish.

_Time_.

--25 to 35 minutes.

_Average cost_, 1s.

4d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from July to March.

BUTTERED APPLES (Sweet Entremets).

1390. INGREDIENTS.

--Apple marmalade No. 1395, 6 or 7 good boiling apples, 1/2 pint of water, 6 oz.

of sugar, 2 oz.

of butter, a little apricot jam.

_Mode_.

--Pare the apples, and take out the cores without dividing them;

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 recipe No. 1395, and 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; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot.

_Time_.

--From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven.

_Average cost_, 1s.

6d.

_Sufficient_ for 1 entremets.

_Note_.

--The syrup that the apples were boiled in should be saved for another occasion.

FLANC OF APPLES, or APPLES IN A RAISED CRUST.

_(Sweet Entremets.

)_ 1391. INGREDIENTS.

--3/4 lb.

of short crust No. 1211 or 1212, 9 moderate-sized apples, the rind and juice of 1/2 lemon, 1/2 lb.

of white sugar, 3/4 pint of water, a few strips of candied citron.

_Mode_.

--Make a short crust by either of the above recipes; roll it out to the thickness of 1/2 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 3/4 hour; then take it out of the oven, remove the flour, put the case back in the oven for another 1/4 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 cutter 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.

Let them simmer 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 them with a few slices of candied citron.

1392. 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_, 1s.

6d.

_Sufficient_ for 1 entremets or side-dish.

_Seasonable_ from July to March.

APPLE FRITTERS.

1393. INGREDIENTS.

--For the batter, 1/2 lb.

of flour, 1/2 oz.

of butter, 1/2 saltspoonful of salt, 2 eggs, milk, apples, hot lard or clarified beef-dripping.

_Mode_.

--Break the eggs; separate the whites from the yolks, and beat them separately.

Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon.

Stir this well, rub down any lumps that may be seen, and add the whites of the eggs, which have been previously well whisked; beat up the batter for a few minutes, and it is ready for use.

Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with a cutter.

Throw the slices into the batter; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them--when required.

When done, lay them on a piece of blotting-paper before the fire, to absorb the greasy moisture; then dish on a white d'oyley, piled one above the other; strew over them some pounded sugar, and serve very hot.

The flavour of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon-juice, for 3 or 4 hours before wanted for table; the batter, also, is better for being mixed some hours before the fritters are made.

_Time_.

--About 10 minutes to fry them; 5 minutes to drain them.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from July to March.

ICED APPLES, or APPLE HEDGEHOG.

1394. INGREDIENTS.

--About 3 dozen good boiling apples, 1/2 lb.

of sugar, 1/2 pint of water, the rind of 1/2 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 1/2 lb.

of sugar and 1/2 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 lemon-peel, and boil gently until they are reduced to a marmalade: they must be kept stirred, to prevent them from burning.

Cover the bottom of a 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 place the dish in a very slow oven, to colour the almonds, and for 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_, 1s.

9d.

to 2s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from July to March.

THICK APPLE JELLY OR MARMALADE, for Entremets or Dessert Dishes.

1395. INGREDIENTS.

--Apples; to every lb.

of pulp allow 3/4 lb.

of sugar, 1/2 teaspoonful of minced lemon-peel.

[Illustration: APPLE JELLY STUCK WITH ALMONDS.

] _Mode_.

--Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb.

of pulp allow the above proportion of sugar in lumps.

Dip the lumps into water;

put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or until the apples cease to stick to the bottom of the pan.

The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side-dish; for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds.

_Time_.

--From 1/2 to 3/4 hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added.

_Sufficient.

_--1-1/2 lb.

of apples sufficient for a small mould.

_Seasonable_ from July to March; but is best in September, October or November.

CLEAR APPLE JELLY.

1396. INGREDIENTS.

--2 dozen apples, 1-1/2 pint of spring-water; to every pint of juice allow 1/2 lb.

of loaf sugar, 1/2 oz.

of isinglass, the rind of 1/2 lemon.

_Mode_.

--Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in 1/2 pint of water, into a lined saucepan or preserving-pan; boil all together for about 1/4 hour, and put the jelly into moulds.

When this jelly is nice and clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: the addition of a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick.

If required to be kept any length of time, rather a larger proportion of sugar must be used.

_Time_.

--From 1 to 1-1/2 hour to boil the apples; 1/4 hour the jelly.

_Average cost_, 1s.

6d.

_Sufficient_ for a 1-1/2-pint mould.

_Seasonable_ from July to March.

A PRETTY DISH OF APPLES AND RICE.

1397. INGREDIENTS.

--6 oz.

of rice, 1 quart of milk, the rind of 1/2 lemon, sugar to taste, 1/2 saltspoonful of salt, 8 apples, 1/4 lb.

of sugar, 1/4 pint of water, 1/2 pint of boiled custard No. 1423. _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 mean time 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 recipe No. 1423, to be level with the top of the rice, and serve hot.

_Time_.

--From 20 to 30 minutes to stew the apples; 3/4 hour to simmer the rice; 1/4 hour to bake.

_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 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, 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 butter, 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 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 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 glass dish, or serve it in small glasses.

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 glass 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 butter, 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 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 1/2 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_.

--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 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 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.

_Average cost_, 1s.

_Sufficient_ to fill a large glass dish.

_Seasonable_ from July to March.

APPLE TRIFLE.

(_A Supper Dish_.

) 1404. INGREDIENTS.

--10 good-sized apples, the rind of 1/2 lemon, 6 oz.

of pounded sugar, 1/2 pint of milk, 1/2 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_, 1s.

6d.

_Sufficient_ for a moderate-sized trifle.

_Seasonable_ from July to March.

APRICOT CREAM.

1405. INGREDIENTS.

--12 to 16 ripe apricots, 1/4 lb.

of sugar, 1-1/2 pint of milk, the yolks of 8 eggs, 1 oz.

of isinglass.

_Mode_.

--Divide the apricots, take out the stones, and boil them in a syrup made with 1/4 lb.

of sugar and 1/4 pint of water, until they form a thin marmalade, which rub through a sieve.

Boil the milk with the other 1/4 lb.

of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil.

Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold; then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place.

It should turn out on the dish without any difficulty.

_Time_.

--From 20 to 30 minutes to boil the apricots.

_Average cost_, 3s.

6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ in August, September, and October.

_Note_.

--In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them.

FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust.

_(Sweet Entremets.

)_ 1406. INGREDIENTS.

--3/4 lb.

of short crust No. 1212, from 9 to 12 good-sized apricots, 3/4 pint of water, 1/2 lb.

of sugar.

_Mode_.

--Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break.

Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold.

Greengages, plums of all kinds, peaches, &c. , may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c. ; but with the last-named fruits, a little currant-juice added to them will be found an improvement.

_Time_.

--Altogether, 1 hour to bake the flanc, about 10 minutes to simmer the apricots.

_Average cost_, 1s.

6d.

_Sufficient_ for 1 entremets or side-dish.

_Seasonable_ in July, August, and September.

ARROWROOT BLANC-MANGE.

(_An inexpensive Supper Dish_.

) 1407. INGREDIENTS.

--4 heaped tablespoonfuls of arrowroot, 1-1/2 pint of milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste.

_Mode_.

--Mix to a smooth batter the arrowroot with 1/2 pint of the milk;

put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured.

Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan.

Grease a mould with pure salad-oil, pour in the blanc-mange, and when quite set, turn it out on a dish, and pour round it a compôte of any kind of fruit, or garnish it with jam.

A tablespoonful of brandy, stirred in just before the blanc-mange is moulded, very much improves the flavour of this sweet dish.

_Time_.

--Altogether, 1/2 hour.

_Average cost_, 6d.

without the garnishing.