APPLES and RICE (a Plain Dish).
Ingredients.—8 good-sized apples, 3 oz. of butter, the rind of ½ lemon minced very fine, 6 oz. of rice, 1½ pints of milk, sugar to taste, ½ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Mode.—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. Time.—About 30 minutes to stew the apples very gently; about ¾ hour to cook the rice. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March.
APPLES AND RICE (a pretty Dish of).
Ingredients.—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, ½ saltspoonful of salt, 8 apples, ¼ lb. of sugar, ¼ pint of water, ½ pint of boiled custard. Mode.—Flavour the milk with lemon-rind, by boiling them together for a few minutes; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion; and, when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish; lay the rice all round till the top of the gallipot is reached; smooth the rice with the back of a spoon, and stick the apples into it in rows, one row sloping to the right, and the next to the left. Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for [boiled custard], to be level with the top of the rice, and serve hot. Time.—From 20 to 30 minutes to stew the apples; ¾ hour to simmer the rice; ¼ hour to bake. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March.
APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).
Ingredients.—6 ripe apples, 1 lemon, ½ lb. of lump sugar, ½ pint of water. Mode.—Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron. Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled, and the cores pushed out with a vegetable-cutter. Time.—10 minutes to boil the sugar and water together; from 20 to 30 minutes to simmer the apples. Average cost, 6d. Sufficient for 4 or 5 persons. Seasonable from August to March.
COMPÔTE OF APPLES.
APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
Ingredients.—¾ lb. of short crust, 9 moderate-sized apples, the rind and juice of ½ lemon, ½ lb. of white sugar, ¾ pint of water, a few strips of candied citron. Mode.—Make a plain stiff short crust, roll it out to the thickness of ½ 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 ¾ hour; then take it out of the oven, remove the flour, put the case back in the oven for another ¼ 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 scoop 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. Simmer them 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 with a few slices of candied citron.