[No. 216.]—Apples Stewed à la Gloire.
- 10 or 12 stewing apples.
- 1½ pints of water.
- ½ pound loaf sugar.
- 1 dozen crystallized cherries.
- 2 bananas.
- { 1 strip of lemon peel.
- { 12 cloves.
- { 1 small stick of cinnamon tied in muslin.
Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. When done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. Pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.
[No. 217.]—Stewed French Plums.
- 1 pound French plums.
- 6 or 8 lumps of sugar.
- Water.
Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with water, and boil very gently for half an hour; drop in the sugar and simmer for another half hour. When done, remove the lid and stand the stewpan on one side for the plums to cool. Pile them in a glass dish, and pour the syrup over.
[No. 218.]—Masked Pears.
- 6 stewing pears.
- ¾ pint water.
- 1 egg.
- 6 tablespoons bread crumbs.
- 24 lumps sugar.
- 1 inch cinnamon stick.
- Jam.
- ½ ounce butter.
Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.