Recipes for Apples.

Manawatu Herald, 19 April 1892, Page 3

Recipes for Apples.

A contributor to the Weekly Press luggests two ways of using .apples. One is the Gelee de p ommes, so often found on Continental, and. Scotch, tables, where its delicacy of : flavour geems to supercede that of almost any other preserve, -while its clearness and dainty colouring help to make a garniture suitable for blancmage, &c. J)o not attempt more than thirty large-sized apples in an ordinary preserving pan ; rub them with a cloth, quarter them without peeling, throw. ing them as you go on into a basin containing water fairly acidulated with lemon juice. Have some water ready in a copper pan on the fire put the apples in so that they a 1 c covered, adding the juice of a lemon to keep them while, Eoil witbput stirring for twenty ' five minutes; strain through a cloth, weigh the juice and put lib of sugar to each llb.of juic2. Boil these together for fifteen minutes, skimming all the time ; at the last minute add the finest shreds of lemon zest previously bailed in water, and keep in low glass pots, flavouring some with vanilla. Lastly, have a provision of Pate de pommcs to fall back upon when desert runs short. Use rennets for this ; peel, core, and boil them till tender ; drain in a sieve for four hours ; mash the apples and put the pulp over the fire in a copper pan till the quantity is rtduced by one*half ; watch it that it may not burn ; put it aside in a basin. Make a syrup au casse with as much sugar as you have fruit, draw it aside and stir in the apples, then, pushing the fan to the slackest part of the fire,

stir steadily till the contents detach themselves bodily from the pan. Put into shallow moulds or patty pans, or spread on tins to the thickness of an inch, and dry in a slack oven or other hot place for fortyeight hours. Turn out of the moulds and lay the paste on a perforated surface (Cake tin or old tray), ' and again dry as before until it is quite as fit to handle as candied peel, for instance. Sprinkle with fine c£tster sugar flavoured with vanilla, wrap itTtiss'K? paper, and keep in tins free from damp.