. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . very pure salad oil, instead of being laid into freshwater, as usual. AN APPLE HEDGE-HOG, OR SUEDOISE. This dish is formed of apples, pared, cored without being divided, andstewed tolerably tender in a light syrup. These are placed in a dish,after being well drained, and vkMJW-Mji filled with apricot, or any v^nlM^i^ other rich marmalade, andarranged in tw
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . very pure salad oil, instead of being laid into freshwater, as usual. AN APPLE HEDGE-HOG, OR SUEDOISE. This dish is formed of apples, pared, cored without being divided, andstewed tolerably tender in a light syrup. These are placed in a dish,after being well drained, and vkMJW-Mji filled with apricot, or any v^nlM^i^ other rich marmalade, andarranged in two or more lay-ers, so as to give, when thewhole is complete, the formshown in the engraving. Thenumber required must dependon the size of the dish. Fromthree to five pounds more must be stewed down into a smooth and drymarmalade, and with this all the spaces between them are to be filledup, and the whole are to be covered with it; an icing of two eggs,beaten to a very solid froth, and mixed with two heaped tablespoonsfulof sugar, must then be spread evenly over the suedoise, fine sugar siftedon this, and spikes of hlanched almonds, cut lengthwise, stuck over theentire surface; the dish is then to be placed in a moderate oven untiJ20. 322 MODERN COOKERY. [CHAP. XX. the almonds are browned, but not too deeply, and the apples are hotthrough. It is not easy to give the required tbrm with less than fifteenapples; eight of these may first be simmered in a syrup made with halfa pint of water and six ounces of sugar, and the remainder may bethrown in after these are lifted out. Care must be taken to keep themfirm. The marmalade should be sweet, and pleasantly flavoured withlemon. IMPERIAL GOOSEBERRY-FOOL. Simmer a pound of green gooseberries which have been freed fromthe buds and stalks, in three-quarters of a pint of water, until they arewell broken, then strain them, and to half a pound of the juice add halfa pound of sugar, broken small: boil these together for fifteen
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Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
