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Classic
Cook Books
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page 198
thicken to a jelly; boil it gently, stirring it, and sweeten to your taste. Put
it in a basin or form, and serve to eat as the afore-directed jelly, with milk
or cream.
Apple Jelly to serve at table.
Prepare twenty golden pippins; boil them in a pint and a half of water from the
spring, till quite tender; then strain the liquor through a colander. To every
pint put a pound of fine sugar; add grated orange or lemon; then boil to a
jelly.
Another.--Prepare apples as before by boiling and straining; have ready half an
ounce of isinglass boiled in half a pint of water to a jelly; put this to the
apple water, and apple as strained through a coarse sieve; add sugar, a little
lemon-juice and peel; boil all together, and put into a dish. Take out the peel.
To scald Codlins.
Wrap each in a vine-leaf, and pack them close in a nice sauce-pan; avoid when
full, pour as much water as will cover them. Set it over a gentle fire, and let
them simmer slowly till done enough to take the thin skin off when cold. Place
them in a dish, with or without milk, cream, or custard; if the latter, there
should be no ratafia. Dust fine sugar over the apples.
Stewed Golden Pippins.
Scoop out the core, pare them very thin, and as you do it, throw them in water.
For every pound of fruit, make half a pound of single-refined sugar into syrup,
with a pint of water; when skimmed, put the pippins in, and stew till clear;
then grate lemon over, and serve in the syrup. Be careful not to let them break.
They are an elegant and good dish for a corner or desert.
Black Caps.
Halve and core some fine large apples, put them in a shallow pan, strew white
sugar over, and bake them. Boil a glass of wine, the same of water, and sweeten
it for sauce.
Another way.--Take off a slice from the stalk end of
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