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Classic
Cook Books
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page 232
boiled as soft as mush pass them through a sieve and let them stand until cold.
Beat cream to a froth and let that settle. Take enough of this froth to mix with
the apple mash, adding sugar and the grated rind of a lemon; stir well again.
Put up the cream on a platter or bowl and garnish it with small tarts and sugar
biscuits.
Wine cream.
Take a pint red wine and mix in so much sugar and water that a medium strong
wine taste remains. Add to it 2 slices lemon peeling, 2 crushed cardamoms and a
little cinnamon. Now let it boil a while or until it has a pretty agreeable
taste. Take it off and strain. Put the juice on the stove, adding more sugar.
Soak 2 spoons of corn starch in cold water and stir it into the mash and boil.
Take up and serve cold with cream.
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