Ingredients
- four ounces of pounded white sugar-candy
- two quarts of golden pippins
- a pound of good lisbon sugar
- 2 quarts
- 1 night in slow oven
Directions
Let the cherries be ripe, freshly gathered, and the finest that can be had; cut off half the length of the stalks, and drop them gently into clean dry quart bottles with wide necks; leave in each sufficient space for four ounces of pounded white sugar-candy (or of brown, if better liked); fill them up entirely with the best French brandy, and cork them closely: the fruit will not shrivel if thus prepared. A few cherry, or apricot kernels, or a small portion of cinnamon, can be added when they are considered an improvement.
BAKED COMPÔTE OF APPLES.
(_Our little lady’s receipt._)
Put into a wide Nottingham jar, with a cover, two quarts of golden pippins, or of the small apple which resembles them in appearance, called the orange pippin (this is very plentiful in the county of Kent), pared and cored, but without being divided; strew amongst them some small strips of very thin fresh lemon-rind, throw on them, nearly at the top, half a pound of good Lisbon sugar, and set the jar, with the cover tied on, for some hours, or for a night, into a very slow oven. The apples will be extremely good, if not too quickly baked: they should remain entire, but be perfectly tender, and clear in appearance. Add a little lemon-juice when the season is far advanced.
Apples, 2 quarts; rind, quite small lemon; sugar, 1/2 lb.: 1 night in slow oven; or some hours baking in a _very_ gentle one.
_Obs._—These apples may be served hot as a second course dish; or cold, with a boiled custard poured round or over them. They will likewise answer admirably to fill _Gabrielle’s pudding_, or a _vol-au-vent à la crême_.