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

remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert. _Time._—2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples. _Average cost_, for 3 lbs. of apples, with the other ingredients in proportion, 2_s._ 3_d._ _Sufficient._—3 lbs. should fill 3 moderate-sized jars. _Seasonable._—This should be made in September, October, or November. APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper). _Ingredients._—7 good-sized apples, the rind of ½ lemon or 4 cloves, ½ lb. of sugar, ¾ pint of water, ½ pint of custard. _Mode._—Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite ½ pint of custard made by the recipe for Boiled Custard; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance. _Time._—From 20 to 30 minutes to stew the apples. _Average cost_, 1_s._ _Sufficient_ to fill a large glass dish. _Seasonable_ from August to March. APRICOT CREAM. _Ingredients._—12