Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

thick; it passes from that state to that of _caramel_; is colored, and would burn immediately. When that happens, make burnt sugar with it according to direction. _Apples au Beurre._--Peel and core the apples with a fruit-corer. Cut slices of stale bread about one-quarter of an inch in thickness, and then cut them again of a round shape with a paste-cutter and of the size of the apples. Spread some butter on each slice and place an apple on each also. Butter a bakepan, place the apples and bread in, fill the hole made in the middle of the apple to core it with sugar; place on the top of the sugar and on each a piece of butter the size of a hazel-nut, and set in a warm, but not quick oven. When about half done, fill the hole again with sugar and a pinch of cinnamon, place butter on top as before, and finish the cooking, serve warm. When done, they may be glazed with apple-jelly and put back in the oven for two minutes; the dish is more sightly. _Flambantes._--Lay apples in a saucepan, after being peeled and cored, add sugar to taste, and water enough just to cover them, also a stick of cinnamon, and set on a rather slow fire, and leave till done. Take them from the pan carefully and without breaking them; place them on a tin or silver dish, forming a kind of pyramid or mound; turn the juice over them, dust with sugar, pour good rum all over, set it on fire, and serve immediately and warm. As soon as on fire it is placed on the table, and the host must baste with the rum so as to keep it burning till all the alcohol is exhausted, then serve. The following cut represents either a dish of apples _flambantes_ before being in flames, or apples with rice. [Illustration] _In Fritters._--Peel, core, and cut apples in slices, and then proceed as directed for fritters. Serve hot. _With Wine._--Proceed as for apples _flambantes_ in every particular except that you slice the apples,