. Cassell's dictionary of cookery : containing about nine thousand recipes . sieve, when addto the strained juice a quart of lemon-water,and freeze in the usual way. The preserving-pan containing the apples should be placed farenough from the fire to prevent them frombeing burnt or losing their nice colour. Freezein the usual way for about twenty-five cost, 8d. Sufficient for three pints. Apples (a la Cherbourg).—Choose firmbut good boiling apples. Pare them, and cutthem into bricks. Put a pound of sugar, thethickly-peeled rind of two lemons, and a littleginger, to every pound
. Cassell's dictionary of cookery : containing about nine thousand recipes . sieve, when addto the strained juice a quart of lemon-water,and freeze in the usual way. The preserving-pan containing the apples should be placed farenough from the fire to prevent them frombeing burnt or losing their nice colour. Freezein the usual way for about twenty-five cost, 8d. Sufficient for three pints. Apples (a la Cherbourg).—Choose firmbut good boiling apples. Pare them, and cutthem into bricks. Put a pound of sugar, thethickly-peeled rind of two lemons, and a littleginger, to every pound of apples, and coverthem closely for some houis. Then place themin a preserving-pan, being careful not to breakthe apples, and put to them half a cupful of them boil until the apples look quite clear, ,then remove them one by one to a dish. Whencold, place them in cross jjiles, and crown thewhole with the Icmon-jjeel. Pour the syiupround, and eat with Devonshiie o^^va. Timeto boil, about twenty minutes. ofapples cooked this way, lOd. per APPLES (A Li MAItlEj. Apples (a la Marie). — Pare some large,firm apples, and scoop out the core withoutdividing them. Fill the cavity with cream orcustard. Cover each apple M-ith a Ettle shortcrust, with a sort of knot or bow at the top,and bake in a moderate oven. Serve withsifted sugar. Time to bake, half an , one for each person. Probable cost,2d. each. Apples (a la Portugaise).—Peel and coi-e,without dividing, half a dozen large bakingapples. Put into a stewpan a cupful ef sugarand a cupfid of water, place it on the fire, andwhen the scum rises, put the apples in, and letthem simmer very gently tmtil they are tenderthroughout. Lay them in a glass dish, coloiu-the syrup with a few drops of j^repared cochinesil,and pour it round them, and lay on the top ofeach apple a spoonful of bright-colomed to boil the apples, about twenty cost, 9d. Sufficient for five or six
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
