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

drops of prepared cochineal. _Mode._—Choose rather large apples; peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold. Place them, without touching each other, in a large pie-dish; add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water. Bake in the oven, with a dish over them, until they are done. Look at them frequently, and, as each apple is cooked, place it in a glass dish. They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish. When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing into a lined saucepan; add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves. Boil till quite clear; colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug; let it cool a _little_; then pour it into the dish round the apples. When quite cold, garnish the tops of the apples with a bright-coloured marmalade, jelly, or the white of an egg beaten to a strong froth, with a little sifted sugar. _Time._—From 30 to 50 minutes to bake the apples. _Average cost_, 1_s._, with the garnishing. _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March. APPLES, to preserve, in Quarters (in imitation of Ginger). _Ingredients._—To every lb. of apples allow ¾ lb. of sugar, 1½ oz. of the best white ginger; 1 oz. of ginger to every ½ pint of water. _Mode._—Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in ½ pint of boiling water, and cover it closely, and let it