If they are not quite clear, boil them in a third syrup.
Small green melons may be preserved in this manner.
Wash half a pint of rice and boil it till soft and dry. Pare, core, and cut up six large juicy apples, and stew them in as little water as possible. When they are quite, tender, take them out, and mash them with six table-spoonfuls of brown sugar. When the apples and rice are both cold, mix them. together. Have ready five eggs beaten very light, and add them gradually to the other ingredients, with five or six drops of essence of lemon, and a grated nutmeg. Or you may substitute for the essence, the grated peel and the juice of one large lemon. Beat the whole very hard after it is all mixed; tie it tightly in a cloth, (leaving but a very small space for it to swell,) and stopping up the tying place with a lump of flour moistened to paste with water. Put it into a pot of boiling water, and boil it fast for half an hour. Send it to table hot, and eat it with sweetened cream, or with beaten butter and sugar.
Take large, fine, juicy apples, and pare and core them, leaving them as whole as possible. Put them into a kettle with sufficient water to cover them, and let them parboil a quarter of an hour. Then take them out, and drain them on a sieve. Prepare a paste in the proportion of a pound of butter to two pounds of flour, as for plain pies. Roll it out into a sheet, and cut it into equal portions according to your number of apples. Place an apple on each, and fill up the hole from whence the core was extracted with brown sugar moistened with lemon-juice, or with any sort of marmalade. Then cover the apple with the paste, closing it neatly. Place the dumplings side by side in buttered square pans, (not so as to touch,) and bake them of a light brown. Serve them warm or cool, and eat them with cream sauce.
They will be found very good.
Mix a tea-cup full of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a salt-spoonful of salt. Put this mixture into a covered pan or skillet, and set it on coals till it is scalding hot. Then take it off, and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistence of thick boiled mush. Beat the whole very hard for a quarter of an hour, and then set it away to cool.
While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a tea-cup full of good strong yeast, and beat the whole another quarter of an hour—for much of the goodness of this cake depends on its being long and well beaten. Then have ready a turban mould or earthen pan with a pipe in the centre, (to diffuse the heat through the middle of the cake.) The pan must be very well buttered, as Indian meal is apt to stick. Put in the mixture, cover it, and set it in a warm place to rise. It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it oat with the broad surface downwards, and send it to table hot and whole. Cut it into slices, and eat it with butter.