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

a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. _Time._—½ to ¾ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March. APPLE TRIFLE (a Supper Dish). _Ingredients._—10 good-sized apples, the rind of ½ lemon, 6 oz. of pounded sugar, ½ pint of milk, ½ pint of cream, 2 eggs, whipped cream. _Mode._—Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. _Time._—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. _Average cost_, 2_s._, with cream at 1_s._ 6_d._ per pint. _Sufficient_ for a moderate-sized trifle. _Seasonable_ from August to March. APPLES à la Portugaise. _Ingredients._—8 good boiling apples, ½ pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cherries, garnishing of apricot jam. _Mode._—Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have