a large caa-then jar, and fiE it to •s\ithia three inches of the top with well-Avipod apples of any sort in the house. Neither peel them nor remove the stalks. Pour over them, so as to cover them eompletely, a mixture of treacle or brown sugar and water. If the apx^les are windfalls, you may allow a little extra sweeten- ing. Put with them some pieces of orange or lemon-peel, and a few cloves✪ Apples (Baked) for Children. Cover the jar ; leave it for three or four hoirrs in a cool oven. If the oven is too hot, the hquid vrill boil over or evaporate, and the apples be dried up or burnt. Probable cost. Id. each. Allow one for each person. Apples, Buttered. — Pare and core with- out breaking a dozen golden pippins. Cut pieces of bread in roimds large enough for an apple to stand upon, and place them in a well- buttered dish with an apple upon eaoh. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam on the top of each, and cover with sifted sugar✪ Buttered Apples. Time to bake, thirty minutes. Probable cost, lOd. Allow one for each person. Apples, Buttered (another method). — Place half a dozen good boiling apples, pared and cored -^dthout dividing, in a saucepan •^\'ith a piece of butter the size of an egg. First put in the holes where the cores were a little sugar and a clove: stew them very gently, turning them now and then, until they are quite tender. Cover the bottom of a glass dish with a layer of marmalade {See Apple Marmalade), lay the apples gently on it, put a little red currant jelly on the' top of each one, and strew over them sifted sugar and powdered cinnamon. Time to bake, twenty-five minutes. Probable cost, 8d. Sufficient for six persons. Apples, Clear. — Put half a pound of sugar into a saucepan with a pint of water and the rind and j nice of two lemons. Let it re- main on the fire imtil the scimi rises, then put in half a dozen large apples✪ Clear Apples, pared, cored, and quartered. Let them simmer gently, leaving the lid oif tke.^, saucepan, imtil the apples are clear. Time to boil, about twenty minutes. Probable cost, lOd. Sufficient for six persons. Apples, Compote of.— Pare a dozen goLlcn pippins, or any other finely-flavoured apples, and scoop out the core withorit breaking them. Place them in a deep dish with a cupful of water, a poimd of sugar, and a few di'ops of the essence of vanilla or lemon. Cover- the dish, and place it in a moderate oven until the apples are cooked thi'ough. Take them out, place them in a glass dish, and seiwe with custard or cream. Time to bake, three-quarters of an hour. Probable cost, Ig. Sufficient for six persons. Apples, Frosted.— Take enough apples — pippins will be best for the purpose — to fiU a dessert-dish. Simmer them gently in a pan of cold water, and a small piece of alum, with a few vine-leaves between and over. When the skins can be easily pulled oif with the fingers remove them, and have ready some clarified butter in which to dip each one as it is peeled. Strew with crushed white sugar✪ Frosted Apples, and bake in a slow oven. The sugar, if carefully done, will sparkle as if frosted. When quite cold place them on a glass dish, piling them high. They should simmer about ten minutes. Probable cost, Is. per dozen.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

a large caa-then jar, and fiE it to •s\ithia three inches of the top with well-Avipod apples of any sort in the house. Neither peel them nor remove the stalks. Pour over them, so as to cover them eompletely, a mixture of treacle or brown sugar and water. If the apx^les are windfalls, you may allow a little extra sweeten- ing. Put with them some pieces of orange or lemon-peel, and a few cloves. Cover the jar ; leave it for three or four hoirrs in a cool oven. If the oven is too hot, the hquid vrill boil over or evaporate, and the apples be dried up or burnt. Probable cost. Id. each. Allow one for each person. Apples, Buttered. — Pare and core with- out breaking a dozen golden pippins. Cut pieces of bread in roimds large enough for an apple to stand upon, and place them in a well- buttered dish with an apple upon eaoh. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam on the top of each, and cover with sifted sugar. Time to bake, thirty minutes. Probable cost, lOd. Allow one for each person. Apples, Buttered (another method). — Place half a dozen good boiling apples, pared and cored -^dthout dividing, in a saucepan •^\'ith a piece of butter the size of an egg. First put in the holes where the cores were a little sugar and a clove: stew them very gently, turning them now and then, until they are quite tender. Cover the bottom of a glass dish with a layer of marmalade {See Apple Marmalade), lay the apples gently on it, put a little red currant jelly on the' top of each one, and strew over them sifted sugar and powdered cinnamon. Time to bake, twenty-five minutes. Probable cost, 8d. Sufficient for six persons. Apples, Clear. — Put half a pound of sugar into a saucepan with a pint of water and the rind and j nice of two lemons. Let it re- main on the fire imtil the scimi rises, then put in half a dozen large apples, pared, cored, and quartered. Let them simmer gently, leaving the lid oif tke.^, saucepan, imtil the apples are clear. Time to boil, about twenty minutes. Probable cost, lOd. Sufficient for six persons. Apples, Compote of.— Pare a dozen goLlcn pippins, or any other finely-flavoured apples, and scoop out the core withorit breaking them. Place them in a deep dish with a cupful of water, a poimd of sugar, and a few di'ops of the essence of vanilla or lemon. Cover- the dish, and place it in a moderate oven until the apples are cooked thi'ough. Take them out, place them in a glass dish, and seiwe with custard or cream. Time to bake, three-quarters of an hour. Probable cost, Ig. Sufficient for six persons. Apples, Frosted.— Take enough apples — pippins will be best for the purpose — to fiU a dessert-dish. Simmer them gently in a pan of cold water, and a small piece of alum, with a few vine-leaves between and over. When the skins can be easily pulled oif with the fingers remove them, and have ready some clarified butter in which to dip each one as it is peeled. Strew with crushed white sugar, and bake in a slow oven. The sugar, if carefully done, will sparkle as if frosted. When quite cold place them on a glass dish, piling them high. They should simmer about ten minutes. Probable cost, Is. per dozen.

Cassell's dictionary of cookery