Practical household cookery

with, then add the six yolks of beaten eggs and two oances of sugar, stir over the fire till the same begins to thicken and forming a coating on the spoon. Withdraw the stewpan from the stove, stir for three minutes longer, then strain the sauce through a pointed strainer, and when quite cold, dish up the eggs in a pyramidal form, pour the custard sauce over, and serve. ^4L STEWED APPLES. Peel eight cooking apples, core and cut them in halves; place them in a stewpan with a quart of water, half a pound of loaf sugar, four cloves, and the peel of a lemon. Set them to simmer very gently till the apples are done, taking care to turn them over when half cooked, then take them out with the skimmer and dish up nicely. Meanwhile reduce the syrup by quick boiling, strain it over the apples, and serve. ifote, — Stewed fruit can be served both hot and cold, but the latter is the best. In that case the syrup should only be poured over the fruit when cold, and just before serving. 842. STEWED PEARS. Peel very smooth eight stewing pears, and put them whole with their stalks, in a stewpan with a quart of water, half a pound of loaf sugar, a little prepared cochineal, and a small piece of stick of vanilla. Simmer very gently for about an hour (more or less according to the quality and size of the pears), let them cool in their syrup, then dish up ; reduce the syrup quickly by half, and when cold, and just before serving, pour it over the pears and serve 848. STEWED PLUMS. Select a pound of nice plums ; wash and put them in a stewpan with enough water to cover them well, add two ounces of loaf sugar and a piece of cinnamon, simmer for about forty minutes ; when done, dish them up, add two ounces of loaf sugar to the syrup, and reduce it by half over a brisk fire ; then strain it, and when cold, and just before sending to the table, pour the syrup over the plums and serve, 844. STEWED GREENGAGES. Select two dozen fine greengages, and put them in a copper sugar- boiler, with half a pound of loaf sugar and three-quarters of a pint of water ; wheu boiling, cover the pan, and let it simmer for ten minutes; then take the greengages out and dish them up, reduce the syrup by half, and when cold, pour it over the fruit, and serve. 846. STEWED MIRABELLE' PLUMS. Select three dozen Mirabelle plums, put them in a copper sugar-boiler, with six ounces of lump sugar and threequarters of a pint of water. Boil and finish as in the foregoing. 846. STEWED APRICOTS. Pick a dozen not over-ripe apricots ; cut them in halvofi, remove the stones, break them, take the almonds out, and blanch and peel them. Put half a pint of water, with six ounces of lump sugar, in a copper sugar-boiler ; boil it, put in the apricots, and simmer for five minutes, then dish them up ; reduce the syrup by half, and when cold pour it over the apricots, place half an almond taken from the stones on each piece of apricot, and serve. 847. STEWED CHERRIES. Pick a pound of cherries ; put a quarter of a pound of lump sugar in a copper sugar-boiler with one quart of water, boil this, and put the cherries in. Cover the pen, and simmer for five minutes ; after which dish the cherries, reduce the syrup by half, let it cool, pour it over the cherries and serve. 848. STEWED FRUIT WITH RICE. Any kind of stewed froit can be served with rice ; this is a great improvement to the fruit, and makes it, at the same time, a more substantial sweet dish. Blanch half a pound of rioe in boiling water for three or four minutes, cool it in cold water, drain, and put into a stewpan with a quart of milk and one ounce of sugar ; boO gently until the rice is done, then lay it at the bottom of a dish, dress the stewed fruit on it in a circle, pour over the lot the syrup in which the fruit was cooked, and serva