Pare some good baking apples, take out the cores, and put them into a skillet; to a pound and a half of apples, put a quarter of a pound of sugar, and a wine glass of water. Do them over a slow fire, add a little cinnamon, and keep .them stirring. When of the consistence of a marmalade, let it stand till cool; beat up the yolks of four eggs, and stir in four table spoonfuls of grated bread, and a quarter of a pound of fresh butter; then form it into shape, bake it in a slow oven, turn it upside down on a plate, and serve.
Pareand cut twelve apples into quarters, and each quarter into four pieces, put them into a pan with four ounces of good fresh butter, two of sugar, over which the zeste of an orange has been grated, and a quarter of a pound of currants well washed; toss up these ingredients over a moderate fire for a few minutes and then let them cool. Make a round under-crust seven inches in diameter, moisten the edge and put on it a band of puff paste three-quarters of an inch high and half an inch thick; put your apples, etc. in this so as to form a sort of dome, cover them with the puff paste, taking care that it does not extend beyond the band, upon which it must be pressed down; wash it over with white of egg, and bake it in a gentle oven for about an hour. When a little cooled, take the whites of two eggs, whipped to a strong froth and mixed with two ounces of powder sugar, and mask with it your cake, sprinkling it with sifted sugar; then, having drained and dried some currants, mix them with sugar, and strew them over the dome; form a crown of small meringues with the remainder of the white of egg, and place it on the band; cover them with sifted sugar, and color the whole of a clear yellow in the oven, and then serve immediately.
Scoop om the cores, and' pare, very neatly, half a dozen good-sized apples; boil them in thin, clarified sugar; let them imbibe the sugar, and be careful to preserve their form. Make a marmalade with some other apples, adding to it apricot marmalade, and four ounces of rice previously boiled in milk, with sugar and butter, and the yolks of two or three eggs; put them into a dish for table, surround it with a border of rice, and place the whole apples in the rice, and marmalade and bake it. When done, put into each of the apples a tea spoonful of any kind of sweetmeat you may think proper.
Pare, core, and cut four or five good apples in quarters; boil some rice in a cloth, and when soft put in the apples, tie it up very loose, and boil gently till sufficiently done.
Prepare apples as for baking in a pudding, put them into a deep dish, and lay upon the top, about an inch and a half thick, rice boiled in new milk with sugar; beat to a stiff froth the whites of two or three eggs, with a little sifted loaf sugar, lay it upon the rice, and bake it in an oven a light brown. Serve it instantly when done.
Neatly pare and pierce out the cores of eight or ten apples, put them on the fire with a thin sirup of clarified sugar, cover them close and let them simmer gently; turn them, that both sides may be done. When thoroughly done lay them on a dish, with a wet paper over them. Put a paste round the dish you serve them in, and bake in a gentle oven to harden it, then put in a layer of apple sauce, over which put the apples, and fill the holes where the cores were with dried cherries or apricot jam. then cover it with the apple sauce; beat up the whites of six eggs to a froth, and add powder sugar till they appear quite smooth; make the apples warm, and lay the white of egg over them, smooth it neatly over. and sift some powder sugar over it; color it in a gentle oven.
Cut three or four large apples into slices, put them into a jug, and pour a quart of boiling water over them; cover the jug. When quite cold, strain and sweeten it, and add a little lemon-juice.