APPLE JELLY

_Ingredients._—Apples, water; to every pint of syrup allow ¾ lb. of loaf sugar. _Mode._—Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow ¾ lb. of loaf sugar, and boil these together for ¾ hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. _Time._—1 hour to boil the fruit and water; ¾ hour to boil the juice with the sugar. _Average cost_, for 6 lbs. of apples, with the other ingredients in proportion, 3_s._ _Sufficient_ for 6 small pots of jelly. _Seasonable._—Make this in September, October, or November.

APPLE JELLY, Clear, for immediate Eating.

_Ingredients._—2 dozen small apples, 1½ pint of spring-water; to every pint of juice allow ½ lb. of loaf sugar, ½ oz. of isinglass, the rind of ½ lemon. _Mode._—Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in ½ pint of water, into a lined saucepan or preserving-pan; boil all together for about ½ hour, and put the jelly into moulds. When this jelly is clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger proportion of sugar must be used. _Time._—About 1 hour to boil the apples; ½ hour the jelly. _Average cost_, 2_s._ _Sufficient_ for 1½-pint mould. _Seasonable_ from August to March.

APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.

_Ingredients._—Apples; to every lb. of pulp allow ¾ lb. of sugar, ½ teaspoonful of minced lemon-peel. _Mode._—Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or till the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side dish; for the latter, a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds. _Time._—From ½ to ¾ hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added. _Sufficient._—1½ lb. of apple pulp sufficient for a small mould. _Seasonable_ from August to March; but is best and cheapest in September, October, or November.

APPLE PUDDING, Rich Baked.

_Ingredients._—½ lb. apple pulp, ½ lb. of loaf sugar, 6 oz. of butter, the rind of 1 lemon, 6 eggs, puff-paste. _Mode._—Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every ½ lb. add the sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than ½ hour. The butter should not be added until the pudding is ready for the oven. _Time._—½ to ¾ hour. _Average cost_, 1_s._ 10_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLE PUDDING, Baked.

_Ingredients._—12 large apples, 6 oz. of moist sugar, ¼ lb. of butter, 4 eggs, 1 pint of bread-crumbs. _Mode._—Pare, core, and cut the apples, as for sauce, and boil them until reduced to a pulp; then add the butter, melted, and the eggs, which should be well whisked. Beat up the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of bread-crumbs, then the apple, and then another layer of bread-crumbs; flake over these a few tiny pieces of butter, and bake for about ½ hour. A very good economical pudding may be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread-crumbs should be placed above and below the apples, and the pudding baked for ½ hour. _Time._—About ½ hour. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.

APPLE PUDDING, Baked (Very Good).

_Ingredients._—5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. _Mode._—Mix the flour to a smooth batter with the milk, add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which also grate a little nutmeg; bake in a moderate oven for an hour, and cover, when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed with the batter. _Time._—1 hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons.

APPLE PUDDING, Boiled.

_Ingredients._—Suet crust, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice. _Mode._—Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from ¾ to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice; and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water; let it boil from 2½ to 3 hours; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with water all the time, and not to allow it to stop boiling. _Time._—From 2½ to 3 hours, according to the quality of the apples. _Average_ cost, 10_d._ _Sufficient_, made with 1 lb. of flour, for 7 or 8 persons. _Seasonable_ from August to March; but the apples become flavourless and scarce after February.

APPLE SAUCE, for Geese, Pork, &c.

_Ingredients._—6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut; water. _Mode._—Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. _Time._—According to the apples, about, ¾ hour. _Average cost_, 4_d._ _Sufficient_, this quantity, for a goose or couple of ducks.

APPLE SNOW (a pretty Supper Dish).

_Ingredients._—10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, ½ lb. of pounded sugar. _Mode._—Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning,—rather less than ½ pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses. The dish may be garnished with preserved barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. _Time._—From 30 to 40 minutes to stew the apples. _Average cost_, 1_s._ 6_d._ _Sufficient_ to fill a moderate-sized glass dish. _Seasonable_ from August to March.