Cassell's dictionary of cookery

Angelica, Candied. — Take the plant in April : boil it in salt and water until it is tender. Eemove and drain it well, scrape the outside, and dry it in a clean cloth. Place it in a sjTup, and allow it to remain there for three or four days, closely covered. The syrup must be made from the same weight of sugar that there is of fruit, allowing half a pint of water to a pound of sugar, and must be boiled twice a daj-, and poured over the fruit until it is nearly all absorbed ; after which it should be put into a pie-dish, and placed near the fire. Time to make, about ten days. Angelica can seldom be bought in the market. Angelica Ratafia is a very rich, fine cordial, made by putting half a pound of the shoots of the above plant into two quarts of brandy, with a pint of water, two pounds of sugar, a few cloves, and a little cinnamon. The angelica must infuse for two months in a close vessel before it is strained and bottled. Probable cost, per pint, 3d., exclusive of the brandy. Annie's (Rich) Cake. — Rub one pound of butter and one pound of lard into four j^ounds of flour ; add a salt-spoonful of salt, twelve teaspoonfuls of baking powder, two poimds of sugar, one pound of i-aisins, three pounds of cm-rants, half a pound of chopped candied lemon, citron, and orange-peel mixed, a teaspoonful of mixed spices, and eight eggs well beaten. Mix lightly with new milk. Bake in a quick oven. Sufficient for five cakes weighing about two pounds each. Probable cost, Is. each. Time to bake, one hour and a half. Apple, The.— The apple is a British fruit, and may be eaten raw, or cooked in various ways. The best for eating are : the Margarets, Blenheim Oranges, Eibstone, Golden and other Pippins, Nonpariel Russets, Pearmains, Kentish Codlins, and Dowtons. As a rule the rough-rinded apples are the best for eating, while those of smooth exterior are most suitable for preparation. For cooking the most preferable are : the Wellingtons, Colvilles, Rennets, Pearmains, and Russets; while for baking purposes the American Pippins occupy a high place. ^ Apple Batter Pudding.— Put into a bowl half a pound of flour and a little salt, and stir very gradually into it half a pint of milk. Beat it until quite smooth, then add three eggs. I Well butter a pie-dish, and pour about half the batter into it. Place it in a quick oven, and bake it until quite firm. Nearly fill the dish with apples, pared, cored, and sliced, and slightly stewed with a little sugar, and lemon-rind, or any other flavouring. Ponr the rest of the batter in, and replace in the oven. Time to bake, one hour and a half. Sufficient for six I persons. Probable cost. Is. Apple Black Caps. — Take a few firm, juicy apples, pare them, and take out the cores without breaking the apples. Fill the hollow of each with some pounded sugar and one or two cloves. Place them in a shallow dish with a little sweet wine, sugar to taste, and a little lemon -rind, a few cloves, or any flavouring that may be preferred. Let them stew slowly in the oven until the apples are soft throughout, but do not let them break, and when they are sufficiently done, heat the tops with a salamander, to make them look black. They may be served hot or cold, and wiU keep some days. Time, about half an hour to bake. One will suffice for each person.