Harper's cook book encyclopædia

Apples, Jellied. — Peel and core firm, tart apples. Put them over the fire in just enough water to cover them, sprinkling them generously with white sugar. Cook slowly at the back of the fire until the apples are tender. Take them out with a split spoon. Bring the liquid left from them to a boil, and add to it a tablespoonful of gelatine which has been soaked for half an hour in a very little cold water. When this is dissolved pour all over the apples, which should have been arranged in a bowl. Let them become ice-cold before serving them. Eat with cream, whipped or plain. Apples a la Marie. — Pare some large, firm apples, and scoop out the core without dividing them. Fill the cavity with cream or custard. Cover each apple with a little short crust, with a sort of knot or bow at the top, and bake in a moderate oven. Serve with sifted sugar. Time to bake, half an hour. Apples, Meringue of. — Take twelve apples, cut them in quarters, take out the cores, and slice. Place them in a stewpan, and stir over a brisk fire for a quarter of an hour with 6 ozs. of butter and Y\ lb. of powdered sugar. When cool, add two tablespoonfuls of jam, according to taste. Place the whole in the form of a pyramid in the centre of a dish, and cover thickly with the whites of three eggs, whipped to a firm cream with Y\ lb- of pounded sugar. Lay this mixture on, sprinkle more sugar over, and bake. When done, the meringue should have acquired a Apples, Miroton of Apples, Stewed pale yellow color. Time, about ten minutes to bake. Apples, Miroton of. — Pare, core, and slice half a dozen finely flavored apples. Place them in a stewpan with very little water, two table-spoonfuls of sugar, and some powdered cinnamon, and let them simmer very gently until reduced to a pulp ; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a teacupful of water and the thinly grated rind of two lemons ; add a lump of butter the size of an egg, a spoonful of flour, another of brandy, the yolks of three eggs, and the white of one. Mix these well over the fire until quite smooth ; pour over the apples ; then whisk to a stiff froth the remaining whites of the eggs. When the custard is cold, pile the egg whites upon it, sift a dessertspoonful of sugar on the top, and set the dish in the oven till the surface is lightly browned. Apple Pudding (without pastry). — Pare and cut up enough apples to weigh 2 lbs. Boil them, and rub through a colander. Add a large spoonful of butter while they are hot, and when cold add /4 lb. of crushed white sugar, six well - beaten eggs, and the grated rind of a lemon. Pour the mixture into a deep dish, and bake for half an hour. Apples and Rice. — Simmer a cupful of rice in a quart of milk until the rice is tender and the milk absorbed. Add a heaped table-spoonful of sugar, and half a dozen drops of essence of almonds. Beat well for a few minutes, then place in the centre of a large dish a round jar, and pour the rice round it. Pare, core, and cut six or eight large apples into slices half an inch thick. Fry them in boiling oil or butter until they are cooked through, but do not allow them to break; stick them into the rice, and ornament it prettily with colored jam, pink sugar, red jelly, or in any way that the fancy may