Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton
to 30 minutes to stew the apples very gently, 10 minutes in the oven. Average cost, 1s. 6d. Sufficient for 1 entremets.
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.
A more simple flanc may be made by rolling out the paste, cutting the bottom of a round or oval shape, and then a narrow strip for the sides: these should be stuck on with the white of an egg to the bottom piece, and the flanc then filled with raw fruit, with sufficient sugar to sweeten it nicely. It will not require so long baking as in a mould; but the crust must be made everywhere of an equal thickness, and so perfectly joined that the juice does not escape. This dish may also be served hot, and should be garnished in the same manner, or a little melted apricot jam may be poured over the apples, which very much improves their flavour. Time.—Altogether, 1 hour to bake the flanc; from 30 to 40 minutes to stew the apples very gently. Average cost, 1s. 6d. Sufficient for 1 entremets or side-dish. Seasonable from August to March.
APPLES, Ginger (a pretty Supper or Dessert Dish).
Ingredients.—1½ oz. of whole ginger,¼ pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons. Mode.—Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should be strained; and simmer all together very gently until the apples are transparent, but not broken. Serve cold, and garnish the dish with slices of candied lemon-peel or preserved ginger. Time.—3 days to soak the ginger; about ¾ hour to simmer the apples very gently. Average cost, 2s. 6d. Sufficient for 3 dishes. Seasonable from August to March.
APPLES Iced, or Apple Hedgehog.
Ingredients.—About 3 dozen good boiling apples, 1 lb. of sugar,½ pint of water, the rind of ½ lemon minced very fine, the whites of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds. Mode.—Peel and core a dozen of the apples without dividing them, and stew them very gently in a lined saucepan with ½ lb. of the sugar and ½ pint of water, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, pared, cored, and cut into thin slices; put them into the same syrup with the other ½ lb. of sugar, the lemon-peel, and boil gently until they are reduced to a marmalade; keeping them stirred, to prevent them from burning. Cover the bottom of the dish with some of the marmalade, and over that a layer of the stewed apples, in the insides