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

ready some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile them neatly on the marmalade, raising them in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. _Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 1 entremets. _Seasonable_ from August to March. APPLES, Buttered (Sweet Entremets). _Ingredients._—Apple marmalade or 7 good boiling apples, ½ pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. _Mode._—Pare the apples, and take out the cores with a scoop; boil up the sugar and water for a few minutes; then lay in the apples and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by the recipe for APPLE MARMALADE, flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; put the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar, and either brown it before the fire or with a salamander, and serve hot. The syrup that the apples were boiled in should be saved for another time. _Time._—From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 1 entremets. APPLES and RICE (a Plain Dish). _Ingredients._—8 good-sized apples, 3 oz. of butter, the rind of ½ lemon minced very fine, 6 oz. of rice, 1½ pints of milk, sugar to taste, ½ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. _Mode._—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do