Take from the oven and let cool without
uncovering. Pour off syrup and fill core cavities with bright fruit
jelly. Boil the syrup until quite thick, and just before sending the
apples to table stir into it rich cream well sweetened. Serve with
apples. For Blushed Apples^ peel nice, round, tart apples care-
fully, without coring, place in baking dish in one layer, and make
a syrup of one pint water and four tablespoons sugar ; add a few
cloves, little grated lemon peel and small stick cinnamon ; pour
over fruit, cover the dish and bake, being careful not to have tnem
break. When done lift carefully to a handsome platter, and with
a small brush tint delicately on one side with a little beaten currant
jelly. Strain the syrup and if more than quarter of a nint place
on the stove and boil it to that quantity. When cold ada juice of
half a lemon and pour around the apples. Another simple way is
to quarter and core sour apples without paring, put in batine-dish,
sprinkle with sugar and bits of butter, add a little water and bake
until tender. The proportion of sugar is a gill, and butter half size
of an egg, to three pints of apples, and a gill and a half of water.
To prepare sweet apples for baking, wash and core but do not pare.
286 FRUIT.
though some simply cut out the blossom ends, and when sure fruit
is perfectly sound leave entirely^ whole, pricking to prevent burst-
ing. Put them in baking-pan with a little water and let them bake
very slowly, basting occasionally. They require several hours, and
when done are of a rich, dark brown color ; if taken out too soon
they are insipid. Some Keep them covered while baking, removing
the cover just before apples are done, while others first steam them
until quite tender, then put in oven and bake. Sers^ewith whipped or
plain sweetened cream or milk.
Coddled Applea. — ^Wash unripe, dark-green, sour apples, aind
put in porcelain-lined kettle: cover with water, and boil until ten-
der ; pour in a sieve and cool, throw away the water that drains off,
pulp through the sieve and add sugar to taste. Serve cold, pouring
the pulp in center of dish ; leave it as it falls, without smoothing,
and grate a little nutmeg over the top. To be eaten with sugar and
cream.
Oreamed Applet, — Pare and core the fruit and either scald or
bake until soft enough to pulp through a colander or sieve : sweeten
to taste, and fill glasses three-fourths full ; sprinkle each plentifully
with powdered cinnamon, and when cold put
whipped cream over all, heaping until it
stanas in peaks. Another nice way of
serving is to beat well together two cups
cnuMd Apples. grated apples, one of sugar, butter size of
walnut, two tablespoons water, one egg, and a bit of orange or
lemon peel ; stir all over the fire about ten minutes, and serve
either warm or cold with whipped cream heaped high over the whole,
or laid upon each saucer. ✪ Iced Apples
Page 237 · 5 recipe records on this page
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Take from the oven and let cool without
uncovering. Pour off syrup and fill core cavities with bright fruit
jelly. Boil the syrup until quite thick, and just before sending the
apples to table stir into it rich cream well sweetened. Serve with
apples. For Blushed Apples^ peel nice, round, tart apples care-
fully, without coring, place in baking dish in one layer, and make
a syrup of one pint water and four tablespoons sugar ; add a few
cloves, little grated lemon peel and small stick cinnamon ; pour
over fruit, cover the dish and bake, being careful not to have tnem
break. When done lift carefully to a handsome platter, and with
a small brush tint delicately on one side with a little beaten currant
jelly. Strain the syrup and if more than quarter of a nint place
on the stove and boil it to that quantity. When cold ada juice of
half a lemon and pour around the apples. Another simple way is
to quarter and core sour apples without paring, put in batine-dish,
sprinkle with sugar and bits of butter, add a little water and bake
until tender. The proportion of sugar is a gill, and butter half size
of an egg, to three pints of apples, and a gill and a half of water.
To prepare sweet apples for baking, wash and core but do not pare.
286 FRUIT.
though some simply cut out the blossom ends, and when sure fruit
is perfectly sound leave entirely^ whole, pricking to prevent burst-
ing. Put them in baking-pan with a little water and let them bake
very slowly, basting occasionally. They require several hours, and
when done are of a rich, dark brown color ; if taken out too soon
they are insipid. Some Keep them covered while baking, removing
the cover just before apples are done, while others first steam them
until quite tender, then put in oven and bake. Sers^ewith whipped or
plain sweetened cream or milk.
Coddled Applea. — ^Wash unripe, dark-green, sour apples, aind
put in porcelain-lined kettle: cover with water, and boil until ten-
der ; pour in a sieve and cool, throw away the water that drains off,
pulp through the sieve and add sugar to taste. Serve cold, pouring
the pulp in center of dish ; leave it as it falls, without smoothing,
and grate a little nutmeg over the top. To be eaten with sugar and
cream.
Oreamed Applet, — Pare and core the fruit and either scald or
bake until soft enough to pulp through a colander or sieve : sweeten
to taste, and fill glasses three-fourths full ; sprinkle each plentifully
with powdered cinnamon, and when cold put
whipped cream over all, heaping until it
stanas in peaks. Another nice way of
serving is to beat well together two cups
cnuMd Apples. grated apples, one of sugar, butter size of
walnut, two tablespoons water, one egg, and a bit of orange or
lemon peel ; stir all over the fire about ten minutes, and serve
either warm or cold with whipped cream heaped high over the whole,
or laid upon each saucer.