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Classic
Cook Books
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page 199
some apples, and core without paring them. Make ready as much sugar as may be
sufficient to sweeten them, and mix it with some grated lemon, and a few cloves
in fine powder. Stuff the holes as close as possible with this, and turn the
flat end down on a stew-pan; set them on a very slow fire, with half of raisin
wine, and the same of water; cover them close, and now and then baste them with
the liquor; when done enough, black the tops with a salamander.
Stewed Pears.
Pare and halve, or quarter, large pears, according to their size; throw them
into water, as the skin is taken off before they are divided, to prevent their
turning black. Pack them round a block-tin stew-pan, and sprinkle as much sugar
over as will make them pretty sweet, and add lemon peel, a clove or two, and
some allspice cracked; just cover them with water, and put some of the red
liquor, as directed in another article. Cover them close, and stew three or four
hours; when tender, take them out, and pour the liquor over them.
Baked Pears.
These need not be of a tine sort; but some taste better than others, and often
those that are least fit to eat raw. Wipe, but don't pare, and lay them on
tin-plates, and bake them in a slow oven. When enough to bear it, flatten them
with a silver-spoon. When done through, put them on a dish. They should be baked
three or four times, and very gently.
Orange Butter.
Boil six hard eggs, beat them in a mortar with two ounces of fine sugar, three
ounces of butter, and two ounces of blanched almonds beaten to a paste. Moisten
with orange-flower water, and when all is mixed, rub it through a colander on a
dish, and serve sweet biscuits between.
Wine Roll.
Soak a penny French roll in raisin wine till it will hold no more; put it in the
dish, and pour round it a custard,
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