Cassell's dictionary of cookery

hot cream, two glasses of port wine, and a cupful of ale; mix well, and when cold, add tile yolks of four eggs and the whites of two, all whisked: a little salt, ginger, and nutmeg are an improvement. Let the apples, prepared as in the preceding recipe, soak in wine and sugar for two or three hours before using. Throw them into the batter, drain, and fry them in boiling oil or lard. When they are tender, place them on blotting-paper for two or three minutes, and pile them in a pyramid on a hot dish. They should be dry enough to be eaten with the fingers. Time to fry, eight minutes. Sufficient for ten or twelve persons. Probable cost, 2s., exclusive of the wine and ale. Apple Gateau. — Boil one pound of loaf sugar in half a pint of water till it makes a rich syrup. Peel, core, and slice very thinly two pounds of Nonpareil, or any other nicely-flavoured apples which will fail easily. Boil them with the rind and juice of a large lemon until stiff. Pour the mixture into a mould, and the following day turn it out and serve with custard. Time, about two hours. Probable cost, lOd. Sufficient for five or six persons. Apple Gateau (another way).— Prepare the apples as in the last recipe. When reduced to pulp, add half an ounce of gelatine which has been previously soaked for three-quarters of an hour in four table-spoonfuls of water. Stir all over the fire until the gelatine is dissolved, pour into a damp mould, and, before serving, stick into the gateau two ounces of sweet almonds blanched and sliced. Serve with a good custard round the dish. Probable cost. Is. 3d. Time, an hour and a half. As the gelatine will help to stiffen the gateau, the apples need not boil so long as in the previous recipe. Apple Ginger, — Boil gently together a quarter of a pound of whole ginger bruised, three pounds of sugar, a pint and a half of water, and the juice of three lemons."' Bring it to the boiling point, then put in three pounds of apples weighed after they have been pared and cored. Simmer them gently, and let them remain until the apples have become clear, but be careful that they are not broken. They must be kept in a covered jar in a dry place, and will keep good for some time. Time, three-quarters of an hour, to boil the apples. Probable cost. Is. 8d. Sufficient for nine or ten persons. Apple Ginger (another way). — Imitation OF Preserved Ginger. — Take four pounds of apples, weighed after they have been pared and cored, and cut them into quarters : make a syrup of two pounds of sugar boiled in one pint of water, and pour it over the fruit. Let the apples stand in this two days ; then add four pounds of loaf sugar, and the chopped rind and juice of three lemons. Put into a muslin bag two ounces of bruised ginger, and half a teaspoonful of cayenne. Let all simmer until the fruit is soft, but not broken, and the juice clear: add a glass of gin. Time to simmer, about an hour. Probable cost, 2s. 6d. Sufficient for four one-pound jars.