BAKED APPLE CUSTARD.
1389. INGREDIENTS.—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar.
Mode.—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish.
Time.—25 to 35 minutes.
Average cost, 1s. 4d.
Sufficient for 6 or 7 persons.
Seasonable from July to March.
BUTTERED APPLES (Sweet Entremets).
1390. INGREDIENTS.—Apple marmalade No. 1395, 6 or 7 good boiling apples, 1/2 pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam.
Mode.—Pare the apples, and take out the cores without dividing them; boil up the sugar and water for a few minutes; then lay in the apples, and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by recipe No. 1395, and flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot.