Cooks, in choosing apples for culinary purposes, should always be guided by the weight, the heaviest being always the best; and those are particularly to be taken, which, upon being pressed by the thumb, yield with a slight cracking noise. Large apples possessing these qualities should be taken in preference to small ones, as there is less waste in peeling and coring.
(1) Divide twelve large apples in halves, core them, and place them on a thin patty-pan or mazarine, quite close to each other, with the flat side downwards; squeeze a lemon into two spoonfuls of orange flower water, which pour over them; shred fine some lemon-peel, throw it over them, and grate fine sugar all over. Set them in a quick oven, and bake them half an hour. When served, strew fine sugar all over the dish.
Pare the apples, lay them in your pan, strew a few cloves over them, a little lemon-peel cut very small, two or three blades of cinnamon, and some coarse sugar; cover the pan with brown paper, set it in an oven with the bread, and let it stand till the oven is cold.
Put some sound and well chosen apples into a pan, with a small proportion of cloves, a little lemon-peel, some brown sugar, a glass or more of red wine, according to the quantity of fruit; put them into a quick oven, and bake them at least one hour. The sugar to be limited according to the quality of the apples.
Boil half a pound of loaf sugar in a pint of water; take off the scum, and put in some large apples, pared, cored, and cut into quarters, with the peel and juice of a lemon; let them boil till clear, without a cover upon the sauce-pan.
Cut some apples in half, core them, prick the skins with a knife and throw them into cold water; then put them into a pan with some clarified sugar, and stew them gently till tender; place the apples in a dish, and pour the sirup through a sieve over them.
Pare and cut half a dozen fine apples in half, and put them into a pan with a little water and lemon-juice; then clarify half a pound of sugar, and when you have skimmed it put in your apples, and the juice of a lemon; turn the apples frequently. As soon as you find the fork will penetrate them, they are sufficiently done, and may be taken out; strain and reduce the syrup; strain it again, and then pour it over your apples, which may be served either hot or cold. Garnish with the peel of a very red apple, cut into various devices, and laid on the apples.
The proceeding is the same as the last, except that the apples, when pared, are not divided, and the cores are taken out with a piercer.
Pare and scoop out the core of six large baking apples, put part of a clove, and a little grated lemon-peel, inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.