RECIPES.
CHAPTER XXIX.
BAKED APPLE CUSTARD.
1389. INGREDIENTS.—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar.
Mode.—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish.
Time.—25 to 35 minutes.
Average cost, 1s. 4d.
Sufficient for 6 or 7 persons.
Seasonable from July to March.
BUTTERED APPLES (Sweet Entremets).
1390. INGREDIENTS.—Apple marmalade No. 1395, 6 or 7 good boiling apples, 1/2 pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam.
Mode.—Pare the apples, and take out the cores without dividing them; boil up the sugar and water for a few minutes; then lay in the apples, and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by recipe No. 1395, and flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot.
Time.—From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven.
Average cost, 1s. 6d.
Sufficient for 1 entremets.
Note.—The syrup that the apples were boiled in should be saved for another occasion.
FLANC OF APPLES, or APPLES IN A RAISED CRUST.
(Sweet Entremets.)
1391. INGREDIENTS.—3/4 lb. of short crust No. 1211 or 1212, 9 moderate-sized apples, the rind and juice of 1/2 lemon, 1/2 lb. of white sugar, 3/4 pint of water, a few strips of candied citron.
Mode.—Make a short crust by either of the above recipes; roll it out to the thickness of 1/2 inch, and butter an oval mould; line it with the crust, and press it carefully all round the sides, to obtain the form of the mould, but be particular not to break the paste. Pinch the part that just rises above the mould with the paste-pincers, and fill the case with flour; bake it for about 3/4 hour; then take it out of the oven, remove the flour, put the case back in the oven for another 1/4 hour, and do not allow it to get scorched. It is now ready for the apples, which should be prepared in the following manner: peel, and take out the cores with a small knife, or a cutter for the purpose, without dividing the apples; put them into a small lined saucepan, just capable of holding them, with sugar, water, lemon juice and rind, in the above proportion. Let them simmer very gently until tender; then take out the apples, let them cool, arrange them in the flanc or case, and boil down the syrup until reduced to a thick jelly; pour it over the apples, and garnish them with a few slices of candied citron.
1392. A MORE SIMPLE FLANC may be made by rolling out the paste, cutting the bottom of a round or oval shape, and then a narrow strip for the sides: these should be stuck on with the white of an egg, to the bottom piece, and the flanc then filled with raw fruit, with sufficient sugar to sweeten it nicely. It will not require so long baking as in a mould; but the crust must be made everywhere of an equal thickness, and so perfectly joined, that the juice does not escape. This dish may also be served hot, and should be garnished in the same manner, or a little melted apricot jam may be poured over the apples, which very much improves their flavour.
Time.—Altogether, 1 hour to bake the flanc from 30 to 40 minutes to stew the apples very gently.
Average cost, 1s. 6d.
Sufficient for 1 entremets or side-dish.
Seasonable from July to March.