Boil together for fifteen minutes a pound of well-refined sugar and half a pint of water; then add a couple of pounds of nonsuches, or of any other finely-flavoured apples which can be boiled easily to a smooth pulp, and the juice of a couple of small, or of one very large lemon. Stew these gently until the mixture is perfectly free from lumps, then boil it quickly, keeping it stirred, without quitting it, until it forms a very thick and dry marmalade. A few minutes before it is done add the finely grated rinds of a couple of lemons; when it leaves the bottom of the preserving-pan visible and dry, press it into moulds of tasteful form; and either store it for winter use, or if wanted for table, serve it plain for dessert, or ornament it with spikes of blanched almonds, and pour a custard round it for a second-course dish.
Sugar, 1 lb.; water, 1/2 pint: 15 minutes. Nonsuches or other apples, 2 lbs.; juice, 1 large or 2 small lemons: 2 hours or more.
Extract the juice from some fresh red currants by simmering them very gently for a few minutes over a slow fire; strain it through a folded muslin, and to one pound of it add a pound and a half of nonsuches or of freshly gathered apples, pared, and rather deeply cored, that the fibrous part of the apple may be avoided. Boil these quite slowly until the mixture is perfectly smooth, then, to evaporate part of the moisture, let the boiling be quickened. In from twenty-five to thirty minutes draw the pan from the fire, and throw in gradually a pound and a quarter of sugar in fine powder; mix it well with the fruit, and when it is dissolved continue the boiling rapidly for twenty minutes longer, keeping the mixture constantly stirred; put it into a mould, and store it, when cold, for winter use, or serve it for dessert, or for the second course: in the latter case decorate it with spikes of almonds blanched, and heap solid whipped cream round it, or pour a custard into the dish. For dessert, it may be garnished with dice of the palest apple-jelly.
Juice of red currants, 1 lb.; apples (pared and cored), 1 1/2 lb.: 25 to 30 minutes. Sugar, 1 1/2 lb.: 20 minutes.
A portion of raspberries, if still in season, may be mixed with the currants for this gāteau, should their flavour be liked.