Cassell's dictionary of cookery

j Put four or five sHces of sponge-cake into a ] glass dish, and pour over them first two table- 1 spoonfuls of sherry, and then a cupful of cream. Place in a saucepan five or six finely-flavoured apples peeled and cored, with a little water, sugar, grated lemon - rind, and lemon - juice. Reduce them to a pulp, press the pulp through a sieve, and beat it with the whites of six eggs until it is white and frothy. Heap it over tlie cakes as high as possible, and serve immediately. Time to beat, about an hour. Probable cost, 2s. 6d. Sufficient for five or six persons. Apple Snowballs.— Pare and core without breaking six large apples, and place in the hollow of each a little sugar and powdered cinnamon. Boil a cupful of rice in a little milk until it is half cooked. Then put each apple into a separate cloth ^ith a sixth part of the rice spread on the cloth, tie it firmly, boil, and serve with sifted sugar. Time to boil, threequarters of an hour. Sufficient, one each for six persons. Probable cost, 9d. APP (20) APP Apple Snowballs (another way).— Pare and core without breaking half a dozen large, sound apples. Put in each a clove, a teaspoonful of sugar, and a piece of butter the size of a nut. Tie each apple separately in a cloth, with sufficient rice, which has been partly boiled, to cover the apples all round. Boil it an hour and a half, and serve with sweet sauce. Probable cost, 6d. Sufficient, one ball for each person. Apple Solid.— Melt a heaped table-spoonful of isinglass in a little water. Take half a pint of nicely-flavoured apple-pulp, mix it well with half a pint of cream, and place it in a saucepan with the isinglass ; let it simmer for a few minutes, stirring all the time ; add a glass of wine or a table-spoonful of brandy, pour into a buttered mould, and keep it in "a cool place until the next day. Sufficient for five or six persons. -Probable cost, 2s. 6d., exclusive of the brandy. Apple Soufle.— Reduce half a dozen apples to a pulp, sweeten and flavour them nicely, and place them in the middle of a glass dish. When cool, pour over them a good custard, made with half a pint of cream, the yolks of four eggs, sugar, and flavouring. Whisk the whites to a solid froth, place it in rock-like pieces over the custard, and bake it in a quick oven. Serve it immediately after it is taken out. Time to bake, twenty minutes. Probable cost. Is. lOd. Sufficient for four or five persons. Apple Soup, German. — Peel half a dozen large fresh apples, cut out the cores, and boil them thoroughly with three pints of water, a thick slice of " the crumb of bread finely grated, the rind and juice of half a lemon, and a quarter of an ounce of powdered cinnamon. When cooked to a pulp, rub them through a sieve. Add two glasses of white wine, and sweeten to taste. Serve with toasted bread. Sufficient for four or five persons. Time, one liour. Probable cost, 7d., exclusive of the wine. Apple Sugar.— r.oil a pint of apple-juice APPLE SCG. (.9V Apple- Juice) with two pounds of loaf sugar, until it becomes brittle as soon as it is chopped in cold water. Then pour on a well-oiled dish, draw it out into twisted sticks : dry them, and keep them m a tin box. Time to boU, about twenty minutes. I'robable cost. Is. per pound.