Pommes En Farbalat. Apples Festooned

Peel some Golden Pippins, or any other good Hewing Apples, gore them whole, and stew them to three parts with Sugar, and a little Water; make the Syrup pretty rich, to clog to the Apples, and wrap them round with a thin Paste, cut with a Paste-cutter, (which are mostly scolloped) and make Knots or flowers with the same Paste, to put on the top of the Apples; rasp some Sugar over, and bake a moment in the Oven.

Pommes En Colimaçon - Apples In The Shape Of Snails

Make a Marmalade of Apples, as directed for Tarts of the same; make a thin Paste, in which put some of this Marmalade, and form it in the shape of Snails, or any thing else; brush them over with Whites of Eggs frothed with Sugar, and give them a good colour in the Oven. - Although these are directly Apple Puffs, yet as variety of shapes for the same thing are agreeable, according to the form you give them, so they must be named.

Pommes En Surprise. Masked Apples

Prepare the Apples as directed for Farbalat, only make a larger gore in the middle; let them cool, to fill with what sort of Sweet-meats you please; wrap them in thin Paste, and garnish with small flowers, or any thing else cut according to fancy; rasp some Sugar over, and bake them in a soft Oven.

Pommes Farcies - Stuffed Apples

Gore them as the last, and fill them with a good Franchipane Cream; brush the outside with Whites of Eggs, to make as much Sugar Powder stick thereto as possible, and bake them in a mild Oven, upon the Dish you intend for Table: Serve either hot or cold, Pommes Glac'ees.

Apples In Jelly, Or Glazed

Peel them, and leave the Tails; gore at the oppo-site side, not quite through, and boil them with half a pint of red Wine, some Sugar, and a spoonful of Brandy,; (observe that this is calculated for about a dozen, and so in proportion,) simmer them slowly, that they may not break; when almost done enough, take them out, reduce the Syrup to a Caramel, and put in the Apples rubbing them all over with it; or you may wrap them in a thin Paste, and finish as directed for Far-balat, glazed with a white Glaze, as directed in Croquant.

Pommes au Chocolat, Pommes a la Creme of any Sorts, are finished after the same Manner, either glazed or not.

Pommes au Gratin d la Creme; when boiled as the last, put some prepared Cream into the Table-dish, on a slow Fire, to catch a little at Bottom; the Apples upon it, and more Cream over; keep the Dish some time between two Fires.