Flambantes

Lay apples in a saucepan, after being peeled and cored, add sugar to taste, and water enough just to cover them, also a stick of cinnamon, and set on a rather slow fire, and leave till done. Take them from the pan carefully and without breaking them; place them on a tin or silver dish, forming a kind of pyramid or mound; turn the juice over them, dust with sugar, pour good rum all over, set it on fire, and serve immediately and warm. As soon as on fire it is placed on the table, and the host must baste with the rum so as to keep it burning till all the alcohol is exhausted, then serve.

The following cut represents either a dish of apples flambantes before being in flames, or apples with rice.

In Fritters

Peel, core, and cut apples in slices, and then proceed as directed for fritters. Serve hot

With Wine

Proceed as for apples flambantes in every particular except that you slice the apples, and instead of pouring rum over, you pour Madeira wine, and do not set it on fire.

Meringuces

Peel, quarter, and core half a dozen apples; set them on the fire in a saucepan with two table-spoonfuls of water; stir occasionally till done, then 'mix with them two or three tablespoonfuls of sugar, and when cold put them on a tin or silver dish; arrange them as a mound on the middle of the dish. Beat three whites of eggs to a stiff froth, and mix three ounces of pulverized sugar with them; spread two thirds of that mixture all over and around the apples, smooth it with a knife; then put the other third in a paper funnel, and by squeezeing it out, decorate the dish according to fancy. You may squeeze some small heaps of the mixture here and there, over and around the dish, or squeeze it out all around, giving it a rope-like shape. Dust with sugar, and put in an oven at 250 degrees for twenty to twenty-five minutes. Serve warm in the dish in which it has been baked.

Charlotte

Peel, quarter, and core six apples; put them in a pan with two tablespoonfuls of water, cinnamon, and stew till done, when add three or four ounces of sugar, mix gently so as not to mash the apples, let cool. Butter a mould well, line it, bottom and sides, with strips of stale bread, about one quarter of an inch thick, one inch broad, and of a proper length for the mould. Fill till about half full with some of the apples, then put a rather thin layer of any kind of sweetmeat on the apples; finish the filling up with apples; cover with pieces of stale bread, bake in an oven at about 340 degrees for about twenty minutes, turn over on a dish, remove the mould, and serve hot.