Very suitable for young children.
1/2 pint water. 24 lumps sugar.
A little cinnamon or cloves.
Dissolve the sugar in the water, then add the cloves and apples (which should not be peeled). Simmer for twenty or thirty minutes. Then rub through a sieve with a wooden spoon.
6 or 8 apples, according to size. 1 pint water.
40 lumps sugar. A few cloves.
Dissolve the sugar in the water, peel and core the apples (but do not cut them), and place them with the cloves in the syrup, stew very gently for about ten minutes, then turn the apples and simmer for another ten minutes, or until they are tender, but not broken. When done, place them in a pretty dish, and fill the hollow part with jam or custard. Reduce the syrup by boiling it over the fire for a few minutes with the lid off, strain over the apples, and allow to cool before serving.
10 or 12 stewing apples. 1 1/2 pints of water. 1/2 pound loaf sugar.
1 dozen crystallized cherries.
1 strip of lemon peel. 12 cloves.
1 small stick of cinnamon tied in muslin.
Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. When done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. Pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.