Apples A La Portugaise

Take eight or nine of the best and largest apples, peel and core them, put them in a pewter dish with a little water, set the dish in the oven, fill the core with sugar. When they are baked enough, serve with either lemon, orange, apricot, or pine-apple marmalade poured over them.

Gateau De Pommes

One pound of fine sugar boiled to a syrup, one pound of apples cored and peeled, some lemon-peel, and the juice of one lemon, or more if necessary, to be boiled over a slow fire in a saucepan without a lid on it till the apples fall and become smooth, and of a proper consistency; then put it in a mould, and serve cold with the following: -

Apples With Cream

Pare the apples and cut them in four, take out the core, put them to stew with a little water and sugar in a saucepan. When they begin to fall take them off the fire. In another pan put four yolks of eggs, a spoonful of flour, a pint of good cream, and a little sugar. Set the pan upon a slow fire, and keep stirring the cream continually, taking care it does not boil for fear of curdling it. When done enough, add a glass of madeira or sherry. Arrange the apples in the dish, and pour the sauce over.

Pommes Au Riz Meringue

Stew pared and cored apples in a saucepan over a slow fire, with a little bruised ginger, three or four cloves, a bit of lemon-peel, and some brown sugar. Boil a quarter of a pound of rice with a pint of milk or cream, an ounce of butter, two ounces of sugar, and half a lemon-peel grated; make it stiff enough to put round a dish. Put the apples in the centre, pour a custard over. Beat the whites of eight eggs to a stiff froth, which will take half an hour; place this over all, sprinkle with sugar, and bake in the oven a nice light brown.

Apples With Jelly

Take the largest apples you can get, peel and cut them in half, remove the core, and hollow them out a little, put them in a broad saucepan nearly full of water, turn them occasionally in the water, and when they are pretty soft take them out, drain and place them on the dish with the hollow side uppermost. When they are cold fill them with the following apple-jelly: - Take twenty golden pippins, pare and quarter them, leaving in the cores; put them in a pipkin with a pint of spring water, and boil them till they are tender and sink to the bottom, then rub them through a colander. To every pint of the juice put half a pound of fine sifted sugar, and set it on to boil as fast as possible. When it begins to jelly, put in the juice of two lemons and a little cinnamon. The rind of a pine-apple boiled with the jelly is a great improvement.

Charlotte De Pommes Aux Abricots

Take a dozen rennet apples, or more if your mould is a very large one; cut them in quarters, peel and put them into a pan with a lump of butter, a small piece of cinnamon, the peel of half a lemon, and a little pounded sugar. Stew all this together over a very brisk fire, but do not allow them to burn; when the apples are nearly done, take them off the fire, mix them with half a pot of apricot marmalade, and then put them into the mould, which you will previously have arranged, with thin slices of bread dipped in melted butter; cover apples with similar slices of bread, and bake the charlotte in a moderate oven of a fine rich brown; serve very hot and crisp. The mould should be rubbed all over with clarified butter, and the slices of bread-crumb may be cut in any shape you please, but the neatest way is with a plain round cutter; dip each piece in melted butter, and lay them in the mould with the edge of one just resting on the other piece like fishes' scales. Take care that the bread is not cut too thick, and bake it very crisp.