The dictionary of daily wants / [Robert Kemp Philp].

Robert Kemp Philp

Date:: [1861]

Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.

48/1152 page 38

$APPLE CKARLOITE.—Peel, core, and slice one dozen large sized apples, and stew them with half a pound of sugar, one ounce of butter, the peel of one lemon, half a stick of cinnamon, and half-pint of water; con- •tinue boiling until the mixture becomes a thick paste. Line the bottom and sides of a mould noth thin jjieces of bread dipped in clarified butter. Fill the space with the apple marmalade, and cover the whole ■with a piece of bread dipped in clarified butter. Bake it in a hot oven till it is of a pale brown colour, and when done turn out, and serve in a dish. Apples, 12 ; sugar, Bb.; butter loz.; lemon peel, 1; cinnamon, ^ stick; water, i pint. APPLE 0HEESE.—Take two dozen moderate sized apples and three pounds of sugar ; boil the sugar in half a pint of water and clear the scum as it rises, then add the apples (peeled and cored) and the peel of one lemon grated : mix thoroughlj’^ and boil till it becomes a thick paste, then turn into moulds. When cold a cream made as fol- lows maybe added; the yolks of two eggs beaten in a pint of milk and flavoured wtli cinnamon. Boil these together, sweeten to taste, and when cold pour round the dish that contains the above. Apples, 24 ; sugar, 3lb.; water, i pint; lemon peel, 1; (for the cream) eggs, 2 yolks; milk, 1 pint; sugar and cinnamon to taste. APPLE (jOMPOTE.—Peel and core some choice pippins and boil them until they are soft, then take them out and beat them into a marmalade, place .over the fire again and continue to stir until it becomes a stiff thick paste, then add an equal weight of sugar and mi.x both well together ; press the mix- ture into the thickness of a quarter of an inch, and dry in a cool oven. Al’PLE CREAM.—Peel a dozen and a half large apples and boil them to a pulp, then add two pounds of powdered loaf sugar and the whites of three eggs; mix tho- roughly together and serve -when cold in a l^r Apples, 18; sugar, 2lb.; eggs, 3 whites. APPLE. CUSTARD.—To one pound of flour add two eggs, two ounces of butter, and two tablespoonfuls of sugar; mix thoroughly together and make into a paste; line a mould with the paste and fill it with apple marmalade. Bake in a moderate oven, and when done turn it out of the mould into a dish ; powder with sugar and serve. Eloiir, lib.; eggs, 2; butter, 2 ounces; sugar, 2 tableapoonfUls. APPLE DUMPLINGS. —Make a good puff paste, peel, core, and cut into quarters some large apples, then roll some of the crust round each apple: dip a clean cloth into boiling water, slightly flour it, tie each dumpling up separately- nnd put them into the Doiling water; keep them boiling for three quarters of an hour and they will be ^°APPI.E FOOL.-Put two dozen apples cored and peeled and a pound of sugar into a stone jar, add a tablespoonfiil ol' ivater, and stir the whole over a lire until it be- comes a thick pulp; rub the mass through a colander or hair sieve, and add to it a cream made of a quart of new milk with two eggs beaten in it; mix the whole gradually and sweeten to taste. Apples, 24; sugar, lib.; water, 1 table- spoonful ; milK, 1 quart; eggs, 2. APPLE FRIITERS. — I’eel, core, and slice one dozen fine apples, put them into a basin, and add a wineglassfiil of brandy and six drops of essence of lemon; let them remain in this for some hours before use. When required take them out and strew them lightly in a frving pan prepared with heated lard; fry them until they are of a light brown colour, lay them on writing paper to drain, dust with powdered loaf sugar and then serv'c. Apples, 12; brandy, 1 win^lassful; essence of lemon, 6 drops. APPLE llEDGEH OG.—Place some mar- malade in a dish in as compact a form as possible, and cut apples into small pieces ol a conical form, dilute them in a little saffi-on. and boil them onca Let them cool, and when perfectly coloured, arrange them on the marmalade in alternate colom-s—-w hi^ red, and yellow, and in the form seen in the- accompanying engraving. Pour over it apricot or angelica jelly, which, must be of s\iflicient consistence as not to run down the sides. APPLE JELLY.—Peel, core, and slice very thin six line apples; boil them in a quart of water, until a ioiirth part is con- sumed; strain off and add one pound of sugar and half a stick of cinnamon: boil the- whole until moderately thick, add a quarter of a pound of isinglass, strain it olV re- peatedly until quite clear, and then put up in jars. Calf’s foot jelly may be used instead of isinglass. Apples. G; -water, 1 quart: sugar, lib.; cinnamon, | stick: isinglass, ilb. APPLE MARMALADE.—Peel and core two pounds of apples and put them into an enamelled saucepan with half a pint of white wine and one pound of powdered loaf sugar ; stew them over a slow lire until the Iruit is very soft, and squeeze it through a hair sieve; if not snlliciently sweetene<i add sugar to taste and put away in jars. It may afterwards be eaten with milk or with cream. Apples, 2lb.; white wine, i pint; sugar, lib. APl’LE MIROTON. — Peel, core, and slice, twenty fine apples, melt a (quarter of a pound of fresh butter and stir in it half a pound of sugar, the peel of one lemon grated and the juice ot two. Fry the apples in this mixture, and serve them'in a dish.$

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