1351. Apples And Rice Ornamented

First, turn or peel smoothly about two dozen golden pippins (after the cores have been removed); boil these very gently in some light syrup for about ten minutes, when they will be sufficiently done. Then prepare some rice in the same manner as for a cake, observing that for this purpose, it must be kept firmer. Prepare also a circular or oval raised pie-case (No. 752), about three inches high, taking care that its diameter suits the dish it is meant for. When the case is baked, fill it with the prepared rice, and pile the apples up in a pyramidal form, as represented in the wood-cut, placing some of the rice in the centre of these. Mask the whole with some diluted apricot-jam, place a preserved cherry in the hole of each apple, and insert some pieces of angelica, cut in the form of pointed leaves, in between the apples. This dish should be served hot, and must, therefore, be dished up only a short time previously to its being served.

1352. Apples And Rice, Plain

Divide a dozen apples in halves, take out the cores, peel them, and place them in neat order in a deep sautapan thickly spread with butter ; strew some lemon-sugar over them, put the lid on, and then bake them without allowing them to acquire any color. Prepare some rice boiled with milk, sugar, a little butter, and some cinnamon ; when thoroughly done, work this up with a spoon, and then dish it up in the form of a dome; arrange the apples neatly upon this, pour some melted apricot-jam over the whole, and serve quite hot.

1353. Apples, A La Portuguaise

Prepare some apple marmalade with about a dozen apples. Split a dozen apples into halves, peel them, and remove the cores, and then place them in a deep sautapan thickly spread with butter; shake some sugar and grated lemon-peel over them, and bake them in the oven. Prepare next a small quantity of pastry custard (No. 1311), also an ornamented case (No. 752), which should be partially baked.

When the foregoing articles are ready, nearly fill the case with the marmalade of apples, leaving an opening or well in the centre; then pile the pieces of apples upon the marmalade in the form of a dome, leaving the centre hollow; fill this with the pastry-custard, and cover the whole with some orange marmalade. Next, whip four whites of eggs quite firm, mix in four ounces of sifted sugar, and use this meringue-paste to finish the apples, according to the design placed at the head of this article : this is done by first masking over the entire surface of the dome, formed by the apples, with a smooth coating of the prepared whites of eggs, and then with a paper cornet filled with some of the same, marking out the design : when this has been effected, shake some sifted sugar upon it, and bake the meringue of a very light-fawn color. Just before sending this entremet to table, finish ornamenting it by filling up the inner part of the cross with alternate strips or layers of red-currant and apple-jellies, and also with greengage or apricot-jam ; these must be arranged so as to show their colors distinctly, which will produce a very pretty effect.

This entremets should be served hot.