Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

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. [Illustration: APPLE JELLY, STUCK WITH ALMONDS.] 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