Any other fruit may be done in the same way, and can, if required, be soaked in wine or brandy previously, but they do not fry so well.
729. Pancake with Marmalade.—Put a quarter of a pound of sifted flour into a basin, with four eggs, mix them together very smoothly, then add half a pint of milk or cream, and a little grated nutmeg, put a piece of butter in your pan (it requires but a very little), and when quite hot put in two tablespoonfuls of the mixture, let spread all over the pan, place it upon the fire, and when colored upon one side turn it over, then turn it upon your cloth; proceed thus till they are all done, then spread apricot or other marmalade all over, and roll them up neatly, lay them upon a baking-sheet, sift sugar over, glaze nicely with the salamander, and serve upon a napkin; the above may be served without the marmalade, being then the common pancake.
730. Apple Charlotte with Butter.—For the few following receipts, the russet apple is the one I should recommend, it being the most suitable, not being so watery, or falling in purée, but in case they cannot be obtained, other sorts may be used, which will require to be more reduced in stewing.
Well butter the interior of a plain round mould, then cut twelve pieces of bread the size and thickness of a shilling, dip them in clarified butter, and lay them in a circle round the bottom of your mould; cut also eight small pieces in the shape of diamonds, dip them in butter, and with them form a star in the centre of the circle, cover the whole with a round piece of bread the size of the bottom of the mould, and the thickness of a penny-piece, cut about thirty other pieces an inch wide and four inches in length, dip one after the other in clarified butter, which stand upright, one half-way over the other, all round the interior of the mould; then have ready prepared two dozen or more russet apples, which peel and cut in slices, put them into a round stew or preserving-pan, with three ounces of butter and half a pound of broken lump sugar, with a little lemon-peel cut in strips, and a glass of sherry, place them over a sharp fire, tossing over occasionally, but keeping them together in a cake; when quite tender fill your mould (having previously well egged and bread-crumbed the interior), place another round piece of bread (also egged and bread-crumbed) over the apples, and stand the mould in a hot oven until the bread becomes well browned, take out and turn it over upon your dish, have a few spoonfuls of red currant jelly in a stewpan, with a glass of sherry, melt it over the fire, and when quite hot pour round the charlotte; sugar and salamander the top if not quite crisp, and serve. You may also, for a change, introduce a little sweetmeat of any kind in the middle of your charlotte, and use plain pieces of bread a quarter of an inch thick, instead of so many pieces for the sides.
731. Apples with Rice.—Peel and quarter twelve good-sized apples, put them into a preserving-pan, with three quarters of a pound of sugar, the thin rind of a lemon in strips, the juice of another, and a wineglassful of water, pass them over a sharp fire, and when tender lay them upon the back of a hair sieve to drain, then put six ounces of rice into a stewpan, with a quart of milk, place it upon the fire, stir until boiling, then place it upon a very slow fire to simmer very gently until quite tender, placing a little fire upon the lid, if it becomes dry before it is tender add a little more milk; then add a quarter of a pound of sugar, a quarter of a pound of butter, and four eggs, stir them well in, stir over the fire until becoming again thick; when put it upon a dish to get cold, then form a stand with it upon your dish eight inches in diameter and three in height, but hollow in the centre, where dress some of the apples, more rice over, then more apples, forming a pyramid; you have previously reduced the syrup drained from the apples, which pour over the whole, and garnish with some very green angelica, forming any design your fancy may dictate. Apples with rice may be served hot as well as cold.
732. Pears with Rice.—Peel and cut in halves eighteen small ripe pears, which put in a small preserving-pan, with three quarters of a pound of sugar, a little water, and the juice of two lemons, stew them till tender, then lay them upon a dish to cool, and mix three tablespoonfuls of apricot marmalade with the syrup, have some rice prepared as in the last, with which make a stand, but not quite so high, dress the pears in a border in the interior, and again in the centre dress the remainder of the rice in pyramid; when ready to serve pour the syrup over, and garnish tastefully with angelica round.