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

  • Robert Kemp Philp
Date:
[1861]
Catalogue details

Licence: Public Domain Mark

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

    49/1152 page 39
    Apples, 20; butter, ilb.; sugar, Jib.; lemons, i peel. 2 juice. APP1.,E pie.—JIake a good puff paste and lay it round the inside of the dish you intend'using; peel, core, and slice a sufficient number of apples according to the size of the dish, and lay half of them in, cover these ■with sugar, and add half a lemon peel grated nith a few drops of the juice a sprinkling of cloves, and half a stick of bruised cinna- mon ; then put in the rest of the apples and sprinkle again with sugar; add the upper crust and bake APPLE PRESERTE.—Peel and core two dozen apples, and place them in a jar with three pounds of powdered loaf sugar and a quarter of a pound of ground ginger distri- ffiited in lavers. Let them remain two whole days, and during half that time let a quarter of a pound of bruised ginger infuse in a pint of boiling water; strain and boil the liquor with the apples for about an hour, skim and take off the fire when quite clear. i^* Apples, 24; sugar, 3lb.; ginger ground, ilb.; ginger brilis^, ilb.; water, 1 pint. APPLE PUDDING, Baked.—Peel and core twelve large apples, and put them into a saucepan with a teacupful of water; boil them until very soft, beat them well, and stir in a quarter of a pound of butter, a pound of loaf sugar, the peel of two lemons cut into shreds, the juice of three; the yolks of eight eggs, previously beat up ; mix all well togetlier, turn into a dish lined with pull-paste, and bake in a moderate oven. Apples, 12; water, teacupful; butter, ilb.; sugar, lib.; lemons, peel 2, juice 3; eggs, 8 yolks. APPLE PUDDING, Boieed. — Peel, core, and slice apples in sufficient quantity for tile size of the pudding intended, make a good pull-paste, roll it out to about half an inch in thickness, place the apples in, and close up the crust, tie it up in a cloth, and set in on the fire ; if it is a moderate sized pudding, two hours will be sufficient to boil It; if large, three hours will be required. APPLE PUDDING, Swiss.—Line a dish with thin paste, put in a layer of sliced apples and sugar, then a thin layer of pounded rusks that have been soaked in milk, then another layer of apples, and another of rusks; add melted butter, and powdered sugar. APPLE PUFF.S.—Peel and core a suffi- cient number of apples, and stew them in a stone jar in the oven ; then let them cool, und mix the pulp with sugar and lemon peel shred fine. Rake them in tliin paste, and in a quick oven. AI’I’RE SAUCE.—Peel, core, and slice apples according to quantity required; put them in a stone jar into a saucepan of water; hen done, beat them to a pulp, add a small piweof fresh butter, and sweeten sufficiently with brown sugar. t SAUCE, Baked.—Fill a quart oasiii with apples, pared, cored, and luartered; add a tablespoonful of w’ater, }t‘ and set it in a moderate oven until the apples are reduced to a pulp ; beat them with a spoon till quite smooth, adding a small piece of fresh butter, and sugar in sufficient quantity. APPLE SAUCE, Brown.—Pare and core a pound of choice apples, and stew them in a teacupful of rich brown gravy until they have become a thick and smooth marmalade; season with black pepper or cayenne, and serve very hot. APPLE SNOWBALLS.—Pick and wash well three quarters of a pound of rice, boil it in plenty of water for a quarter of an hoiu*- then drain, and let it cool. Pare and corvi (but without dividing them) half a dozen large apples, enclose them in the rice sepa- rately, and boU them for one hour. When eaten, a little butter and sugar, with powdered nutmeg or cinnamon, will improve their flavour. / APPLE SOUFFLE. — Peel, core, and slice twelve apples, put them into a deep dish, and cover them to about the depth of two inches, with rice boiled in new milk and sugar; beat up the whites of two eggs, and pour it over the rice, and bake it to a pale brown. APPLE SOUP.—Boil two quarts of shin of beef-stock, which has been thoroughly skimmed; at boiling point add a pound of apples, and stew them gently until they become a soft pulp, strain tlu'ough a hair sieve, slum, and serve hot. APPLE TANSY.—Peel, core, and slice thinly, four choice pippins, fry them in buttc/j then beat up together four eggs, a teacupful of cream, twelve drops of rose-water, half a teaspoonful of nutmeg, and a quarter of a pound of powdered loaf sugar, pour this over the apples, and fry the whole till brown; garnish -with lemon, and strew with po'n’dered sugar. Apples, 4; eggs, 4; cream, tcacupful; rose-water, 12 drops; nutmeg, half a tea - spoonful; sugar, Jib. APPLE TART, '1X11 Qdince.—Proparo the apples as for apple pie, and lay them in a dish ; then stew two quinces with a little W’ater, sugar, and butter, and pour them on the apples; then add a layer of pounded sugar, and the rind of a lemon grated, cover wdth puff-paste, and bake to a light brown. APPLE TRIFLE.—Scald sucli a quantity of apples as when pulped through a sieve will make a thick layer at the bottom of the dish; mix with them half a lemon-rind grated, and as much sugar as will flavour it agreeably. Mix halfa pint of milk, half apint or cream, and the yolk of one egg ; give it a scald over the Are, and stir it all tlie time; do not let it boil; add a little sugar only and let it grow cold. Lay it over the apples with a spoon, and then put on it a whip made the day before of rich cream, whites of two eggs, sugar, lemon-peel, and raisin wine. iViT Apples, Buffleieut; lemon, J rind; sugar, to taste; milk, J pint; cream, i pint; egg, 1 yolk. APPLE WATER.—Cut four large apples into slices, luit them into a jug, and pour a quart of boiling water over them, covur the jug; and when (luitccool, strain and sweeten, and flavour witli lemon juice. APPIdi WINE.—Bruise two bushels of
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