To each pound of fruit add an equal quantity of sugar, which clarify with as little water as possible, and skim it thoroughly; then put in the fruit, and boil it gently till it begins to break. Take out the apples, boil the syrup again till it grows thick, and then pour it over them. They are not to be pared; and half the stalk left on.
Golden Pippins, to stew.
Cut the finest pippins, and pare them as thin as you can. As you do them, throw them into cold water to preserve their colour. Make a middling thick syrup, of about half a pound of sugar to a pint of water, and when it boils up skim it, and throw in the pippins with a bit of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as they boil, to make them look clear. When they are done, add lemon-juice to your taste; and when you can run a straw through them they are done enough. Put them, without the syrup, into a bowl; cover them close, and boil the syrup till you think it sufficiently thick: then take it off, and throw it hot upon the pippins, keeping them always under it.
Apple Cheese.
Seven pounds of apples cored, one pound and three quarters of sugar, the juice and peel of two lemons; boil these in a stewpan till quite a thick jelly. Bake the apple till soft; break it as smooth as possible; put it into pots, and tie down close.
Conserve of Apples.
Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top. With the cores and about half a glass of water make a syrup; when it is half done, put in your apples, and let them stew till they are done. Be careful not to break them; place them in your dish; that your syrup may be fine, add the white of an egg well beaten; skim it, and it will be clarified. Squeeze into it the juice of a lemon, with the peel cut in small shreds. This should boil a minute; then throw over the syrup, which should be quite a jelly.
Apple Demandon.
The whites of seven or eight very fresh eggs, put into a flat dish, with a very little finely sifted sugar, and beaten to a very thick froth. It will require to be beaten full half an hour before it becomes of a sufficient substance. It is then to be put over the apple and custard, and piled up to some height; after which place it in a very quick oven, and let it remain till it becomes partially of a light brown colour.
It should be done immediately before it is sent up to table.