Wash the apricots ; split and take out the stone ;
break that and extract the kernel. Let the half
apricots blanch in water for an hour ; drain and stew
in syrup.
Prepare rice and milk as if for a mould ; cut into
pieces of the shape of a tartlet tin, and about \ inch
thick.
If the dish is to be cold, place half an apricot
with its kernel on each rice cushion, and dress neatly
on a dish with the syrup round.
If hot, fry the rice a golden colour, and let the
apricots be placed hot on each rice cushion. If there
are not enough kernels, use blanched almonds, cut
the same shape as the kernels. Reduce the syrup by
boiling if it is watery.
Compote of Pears.
Take pears of the same size, and of the kinds fit
COMPOTE OF PEARS. 373
for stewing, peel them very smoothly, so that the
surface may be even ; if large, cut in halves, or even
in quarters ; if small, let them remain whole.
Place them in a stewpan, with a little lemon peel,
syrup enough to cover them, and a squeeze of lemon
juice✪ Compote of Pears, which will give the colour desired. Do not put
cochineal or colouring matter in. Simmer the pears
slowly till they are tender, take them out with care,
and range them in a glass dish. Let the syrup simmer
till it is nearly, not quite, as thick as jelly ; pour into a
basin till nearly cool, and then pour over the pears.
Send up cream, either whipped cream or plain cream,
or Devonshire cream on a separate dish ; but take
care that it is handed round with, not after, the pears.
The practice of placing cream on the pears is not to
be commended, as some palates object to cream, and
the pears which will keep in syrup will not keep with
cream adhering to them.
If the pears are to be white, omit the lemon peel
and lemon juice. Never allow the syrup to be watery
when it is sent up round Compote of Pears.
PEACHES WITH RICE.
Peaches, apples, and pears prepared as directed in
this recipe may be dished up with a border of cold
374 APPLE CHARLOTTE.
rice cream. When the apples or pears are white, they
may be ornamented with angelica. The angelica is
made flexible in tepid water, and can then be cut in
slices, by which rings are produced, or split up, cut
into narrow strips or leaves, and a pattern made on
the rice. A tuft of angelica leaves can be placed in
the centre of each apple or pear. Dried cherries — that
is, glace cherries — may also be used. Taste and in-
genuity will produce very pretty combinations with
angelica and cherries.
Apple Charlotte.
This can be made with fresh fruit or with the
excellent dried apples now sent over from the United
States.
Fresh apples must be peeled, cored, and quartered,
and converted into pulp. It is impossible to give
rules for the quantity of water and of sugar required.
The best apples are those which contain their own
sugar and w^hich only require a spoonful or two of
v/ater to assist in being converted into marm.alade.
Apples, sugar, and a little butter are to be sim-
mered together. If the apples are too dry, cider or
the juice of a lemon must be used, and rather more
sugar. ✪ Apple Charlotte
Page 150 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the apricots ; split and take out the stone ; break that and extract the kernel. Let the half apricots blanch in water for an hour ; drain and stew in syrup.
Prepare rice and milk as if for a mould ; cut into pieces of the shape of a tartlet tin, and about \ inch thick.
If the dish is to be cold, place half an apricot with its kernel on each rice cushion, and dress neatly on a dish with the syrup round.
If hot, fry the rice a golden colour, and let the apricots be placed hot on each rice cushion. If there are not enough kernels, use blanched almonds, cut the same shape as the kernels. Reduce the syrup by boiling if it is watery.
Compote of Pears.
Take pears of the same size, and of the kinds fit
COMPOTE OF PEARS. 373
for stewing, peel them very smoothly, so that the surface may be even ; if large, cut in halves, or even in quarters ; if small, let them remain whole.
Place them in a stewpan, with a little lemon peel, syrup enough to cover them, and a squeeze of lemon juice, which will give the colour desired. Do not put cochineal or colouring matter in. Simmer the pears slowly till they are tender, take them out with care, and range them in a glass dish. Let the syrup simmer till it is nearly, not quite, as thick as jelly ; pour into a basin till nearly cool, and then pour over the pears. Send up cream, either whipped cream or plain cream, or Devonshire cream on a separate dish ; but take care that it is handed round with, not after, the pears. The practice of placing cream on the pears is not to be commended, as some palates object to cream, and the pears which will keep in syrup will not keep with cream adhering to them.
If the pears are to be white, omit the lemon peel and lemon juice. Never allow the syrup to be watery when it is sent up round Compote of Pears.
PEACHES WITH RICE.
Peaches, apples, and pears prepared as directed in this recipe may be dished up with a border of cold
374 APPLE CHARLOTTE.
rice cream. When the apples or pears are white, they may be ornamented with angelica. The angelica is made flexible in tepid water, and can then be cut in slices, by which rings are produced, or split up, cut into narrow strips or leaves, and a pattern made on the rice. A tuft of angelica leaves can be placed in the centre of each apple or pear. Dried cherries — that is, glace cherries — may also be used. Taste and ingenuity will produce very pretty combinations with angelica and cherries.
Apple Charlotte.
This can be made with fresh fruit or with the excellent dried apples now sent over from the United States.
Fresh apples must be peeled, cored, and quartered, and converted into pulp. It is impossible to give rules for the quantity of water and of sugar required. The best apples are those which contain their own sugar and w^hich only require a spoonful or two of v/ater to assist in being converted into marm.alade. Apples, sugar, and a little butter are to be simmered together. If the apples are too dry, cider or the juice of a lemon must be used, and rather more sugar.
Records on this page
Compote of PearsApple Charlotte