FRUITS.
[No. 214.]—Purée of Apples.
Very suitable for young children.
- ½ pint water.
- 24 lumps sugar.
- 6 apples.
- A little cinnamon or cloves.
Dissolve the sugar in the water, then add the cloves and apples (which should not be peeled). Simmer for twenty or thirty minutes. Then rub through a sieve with a wooden spoon.
[No. 215.]—Stewed Apples.
- 6 or 8 apples, according to size.
- 1 pint water.
- 40 lumps sugar.
- A few cloves.
Dissolve the sugar in the water, peel and core the apples (but do not cut them), and place them with the cloves in the syrup, stew very gently for about ten minutes, then turn the apples and simmer for another ten minutes, or until they are tender, but not broken. When done, place them in a pretty dish, and fill the hollow part with jam or custard. Reduce the syrup by boiling it over the fire for a few minutes with the lid off, strain over the apples, and allow to cool before serving.