Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton
garnished with preserved barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. Time.—From 30 to 40 minutes to stew the apples. Average cost, 1s. 6d. Sufficient to fill a moderate-sized glass dish. Seasonable from August to March.
APPLE SNOWBALLS.
Ingredients.—2 teacupfuls of rice, apples, moist sugar, cloves. Mode.—Boil the rice and milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve. Time.—½ hour to boil the rice separately; ½ to 1 hour with the apple. Seasonable from August to March.
APPLE SOUFFLÉ.
Ingredients.—6 oz. of rice, 1 quart of milk, the rind of ½ lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1½ oz. of butter, 4 tablespoonfuls of apple marmalade. Mode.—Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it, and put it into the oven to set; turn it out of the tin dexterously, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth; stir all together, and put it into the rice border. Bake in a moderate oven for about ½ hour, or until the soufflé rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven. Time.—½ hour. Average cost, 1s. 8d. Sufficient for 4 or 5 persons. Seasonable from August to March.
APPLE TART or PIE.
Ingredients.—Puff-paste, apples; to every lb. of unpared apples allow 2 oz. of moist sugar,½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. Mode.—Make puff-paste by either of the given recipes, with ½ lb. of flour; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from ½ to ¾ hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted. Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. Time.—½ hour before the crust is iced; 10 to 15 minutes afterwards. Average cost, 9d. Sufficient.—Allow 2 lbs. of apples to a tart for 6 persons. Seasonable from August to March; but the apples become flavourless after February.
APPLE TART (Creamed).
Mode.—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. Time.—½ to ¾ hour. Average cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable from August to March.
APPLE TRIFLE (a Supper Dish).
Ingredients.—10 good-sized apples, the rind of ½ lemon, 6 oz. of pounded sugar,½ pint of milk,½ pint of cream, 2 eggs, whipped cream. Mode.—Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. Time.—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Average cost, 2s., with cream at 1s. 6d. per pint. Sufficient for a moderate-sized trifle. Seasonable from August to March.
APPLES à la Portugaise.
Ingredients.—8 good boiling apples,½ pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cherries, garnishing of apricot jam. Mode.—Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have ready some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile them neatly on the marmalade, raising them in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. Time.—From 20 to 30 minutes to stew the apples. Average cost, 1s. 3d. Sufficient for 1 entremets. Seasonable from August to March.
APPLES, Buttered (Sweet Entremets).
Ingredients.—Apple marmalade or 7 good boiling apples,½ pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. Mode.—Pare the apples, and take out the cores with a scoop; 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 the recipe for Apple Marmalade, 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; put the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar, and either brown it before the fire or with a salamander, and serve hot. The syrup that the apples