All about cookery : a collection of practical recipes, arranged in alphabetical order.

Date:
[18--?]
Catalogue details

Licence: Public Domain Mark

Credit: All about cookery : a collection of practical recipes, arranged in alphabetical order. Source: Wellcome Collection.

    23/396 (page 9)
    Apples and Rice pour it over the whole, and serve hot. Time.—About 30 minutes to stew the apples very gently; about J hour to cook the rice. Average cost, 1*. 6d. Sufficient for 6 or 6 persons. Seasonable from August to ilarch. APPLES AND RICE (a pretty Dish of). Ingredients.—6 oz. of rice, 1 quart of milk, the rind of ^ lemon, sugar to taste, i saltspoonful of salt, 8 apples, j lb. of sugar, i pint of water, k pint of boiled c'lstaril. Mode.—Flavoiu* the milk with lemon-rind, by boiling them together for a few minutes ; then take out the peel, and put in the rice, with suflScient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then lot it oouL In the meantime pare, qiiarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion ; and. when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish; lay the rice all round till the top of the gallipot is reached; smooth the rice with the back of a spoon, and stick the apples into it in rows, one row sloping to the right, and the next to the left. Sot it in the oven to colour the apples; then, when retiuired for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for boiled custard, to bo level with the top of the rice, and serve hot. Time.—From ‘JO to 30 minutes to stow the apples; H hour to simmer the rice; hour to bake. Averaye cost, 1^. Gtf. Snjjicient ior ii or 0 ]>or.sons. Seasonable from August to March. APPLES, Compote of (Soyor’s Recipe,~a Dessert Dish). Ingredients.—6 ripe apples, 1 lemon, i lb. of lump sugar, ^ pint of water. Mode. —Select the apples of a moderate size, peel them, cut them in halves, re- move the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucep.an, and let them boil until forming a thickish Bvrup, when lay in the apples with tho nnd of the lemon cut thin, and tho juice of tho same. Let the apples simmer till tender ; then take them out very •aretuUy, drain them on a sieve, and Apples, Plano of reduce the syrup by boiUng it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish^ pour over the syrup, and g:\mish with strips of green ange- lica or can- ooupots or smiis. died citmu. Smaller ai)ple8 may bo dressed in the same manner: they should not be divided in half, but peeled, and the cores pushed out with a vegetable-cutter. Time.— 10 minutes to boil the sugar and water together; from ‘20 to 30 minutes to sim- mer tho apples. Average cost, fid. StiJU cient for 4 or 5 persons. Seasonable from August to March. APPLES, Plano of; or Apples in a raised Crust. (Sweet Entremets.) Ingredients.—J lb. of short crust, 9 moderate-sized apples, the rind and joice of A lemon, lib. of white sugar, J ]»int of water, a few strips of candied citron. Mode.—Make a plain stiff short crust, roll it out to the thickness of ^ inch, and butter an oval mould ; line it with the crust, and press it carefully all round the sides, to obtain the form of tho mould, but be particidar not to break the pa-sto. Pinch the part that just rises above tho mould with the pasto- incers, and till tho case with tiour; ake it for about j hour; then take it out of tho oven, remove tho flmir, put tho case back in the oven for another ^ hour, .and do not allow it to get scorched. It is now ready for the apples, which should bo proi)ared in the following manner; pool, and take out tho cores with a small knife, or a scoop for tho purpose, without dividing tho apples; put them into a small lined saucepan, just capable of holding them, with sugar, water, lemon- hiice and rind, in the above proportion. Simmer them very gently until tender; then take oiit the apples, let them cool, arrange them in the tianc or case, and boil down the syrup until reduced to a thick jolly ; pour it over the apples, and garnish with a few slices of candied citron. A more simple flano may be made by rolling out the paste, cutting the bottom of a round or oval shape, and then a narrow strip for tho sides : these should be stuck on with the white of aa