[608.] Apples (with Currant Jelly).— Take 6 large greening apples, 1 cup currant jelly and 1 cup sugar; pare, core and cut the apples into quarters and lay them in cold water; put the cores and peels in a saucepan, cover with water and boil till tender; strain them through a jelly bag and return liquid to saucepan; as soon as it boils put in some of the apples (not too many at once, so they do not crowd one another) and boil until a straw will easily pierce through them; then take them out carefully, lay on a dish to cool and boil the remaining apples the same way; when all are boiled again strain the liquid and boil it 20 minutes; then measure it; add to 1 pint liquid 1 pound sugar and stir until sugar is dissolved; then add the currant jelly and stir and boil 2 minutes; then remove from fire; rinse out a mould with cold water, sprinkle with sugar, lay in the apple quarters and pour the liquid when nearly cold over them; set on ice to get firm; in serving turn them onto a dish and lay a circle of whipped cream around the dish or the whites of 3 eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1 pint milk in saucepan and stir over the fire till just about to boil; add 1 teaspoonful vanilla and when cold serve with the apples. This makes a pretty dish for supper or dessert.
[609.] Steamed Apples.— Pare and core ½ dozen large tart apples and stick 6 cloves all around into each apple; put them in a pan, put a little sugar into each apple and pour some boiling water in the pan; cover and steam them on top of the stove until a straw will penetrate through them easily; transfer the apples to a dish and set aside to cool; boil the peels and cores in water till soft; then strain through a jelly bag, add the water the apples were boiled in and boil the two together 20 minutes; then add for 1 pint liquid 1 pound sugar and boil 10 minutes more; put 1 teaspoonful currant jelly into each apple and set aside to cool; arrange the apples neatly in a long dish, pour the apple jelly over them and set in a cool place till wanted.
[610.] Baked Apples, No. 1.— Pare some large greening or pippin apples and remove the cores without breaking the fruit; set the apples in a shallow tin pan, fill them with sugar and pour a little water in bottom of pan; set them in a hot oven to bake till done; care should be taken not to have them broken; when done remove them from oven, pile up high in a glass dish and dust with fine sugar.
[611.] Baked Apples, No. 2.— Wash and dry some large tart apples and remove the cores without breaking the fruit; set them in a long pan, add a little water and bake in a hot oven; when done transfer them to a dish, sprinkle over some sugar and serve hot.
[612.] Baked Apples and Cocoanut.— Pare and core 6 large greening apples without breaking them, set in a pan and fill each apple with sugar; boil the peels and cores in water till soft and strain them through a bag; pour the liquor over the apples, cover with another pan and boil on top of stove till they are half done; transfer the apples to another pan, sprinkle them thickly with freshly grated cocoanut mixed with sugar and set in oven to bake till done and to a light brown; in the meantime strain the liquor the apples were boiled in into a saucepan and measure it; allow for 1 pint liquid 1 pound sugar and boil 5 minutes; when the apples are done remove them to a glass dish, pour over the apple syrup and sprinkle a thick layer of fresh cocoanut and sugar over; serve when cold.
[613.] Pound Sweets (baked).— Remove the cores from ½ dozen pound sweet apples without breaking them; put them in a long, shallow tin pan, add a little water and bake till tender; remove them to a glass dish, put into each apple 1 teaspoonful apple or currant jelly and dust them over with sugar; serve with or without sweet cream.
[614.] Pound Sweets (in Syrup).— Pare, core and cut into halves ½ dozen large sweet apples and lay them in cold water with a little lemon juice or a little vinegar; put the cores and peels over the fire, cover with water and boil till soft; strain through a coarse bag, return the liquor to saucepan and add the juice of 1 lemon, a little of the rind and 1 cup sugar; as soon as it boils put in the apples; let them boil until a straw will pierce through them easily; remove the apples to a dish and strain the liquor over them; serve when cold. A few whole cloves and a piece of cinnamon may be added if the flavor is liked.
[615.] Apples Baked with Jelly.— Pare and core 6 good sized greening or pippin apples and stick cloves all around the top near the opening into each one; put them in a tin pan in a hot oven, add ½ cup water and bake till done; put the peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the juice to saucepan and boil 20 minutes; then add for 1 pint juice 1 pound sugar and boil 10 minutes; remove the apples to a glass dish, pour the apple jelly over them and serve cold.
[616.] Apple à la Neige.— Pare, core and cut into quarters 6 large tart apples; put them in saucepan with the peel of ½ lemon, ½ cup water and cover and stew till the apples fall apart; then press them through a coarse sieve or colander (the former is the best), add ½ cup sugar and set aside; when cold beat the whites of 6 eggs to a stiff froth, slowly add the apple sauce and continue the beating for ½ hour; heap it on a glass dish, set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce:—Stir the yolks with 4 tablespoonfuls sugar and 1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold milk and serve with the above dish. This is a pretty supper dish and a nice dessert. This dish may be made of peaches or cranberries the same way.
[617.] Apple Sauce.— Pare, core and cut into small pieces 12 good sized tart apples, put them into a saucepan with ½ pint water and cover and stew till tender; add 1 cup sugar, press it through a sieve or colander, pour into a glass dish and serve either warm or cold.