How To Prepare Apples For Pies

Pare and core your apples, cut them in slices, and throw them into cold water. Then take them out of the water and put them into a stewpan. If the apples are tender, the water which adheres to them will be sufficient to cook them; if not, a little more may be added. Cover the stew-pan, and place them near the fire. Let them stew till they are soft, and burst; then mash them, and add half an ounce of butter to each pint of the stewed apples. When they get nearly cold, add sugar, rose water, and nutmeg to the taste.

Apple Tart With Quince

Prepare the apples as for apple pie, and lay them in a dish. Then stew two quinces, with a little water, sugar, and butter, and pour them on the apples. Then add a layer of pounded sugar, and the rind of a lemon grated. Cover with puff-paste, and bake to a light brown.

Apple Pot Pie

Pare and slice some apples, line a pot with paste, put in a layer of apples and some sugar - then another layer of apples and sugar - until the pot is full. Pour in a little water, cover the top with paste, leaving an opening in the centre to allow the escape of the steam. Hang the pot over a slow fire, or set it in an oven, and when the crust is brown and the apples soft, dish it with the side crust at the bottom of the dish, the apples over it, and the upper crust on the top. To be eaten with cream, while hot.

A Nice Way To Serve The Remains Of An Apple Pie

Cut the crust into triangular pieces, and arrange them around the sides of a China bowl. Place the fruit next to the pieces of crust, and pour a nice custard into the centre. Should the fruit be deficient, roast or bake a few apples and place in the centre.