Time.—About 2 hours. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons.
1757.—APPLE CHARLOTTE. (Another Method.)
Ingredients.—Apples, thin slices of bread and butter, brown sugar, 1 lemon.
Method.—Peel, core and slice the apple, place a layer on the bottom of a buttered piedish, sprinkle with sugar, lemon-rind and lemon-juice, and cover with thin slices of bread and butter. Repeat until the dish is full, letting bread form the top layer. Cover with a greased paper, bake from ¾ to 1 hour, then turn out of the dish and dredge well with castor sugar.
Time.—About 1 hour. Average Cost, 6d. or 8d., for one of medium size.
1758.—APPLE DUMPLINGS, BAKED.
Ingredients.—½ a lb. of short paste (see Pastry, No. 1668, or 1669), 5 or 6 apples, according to size, 1 tablespoonful of currants, a little moist sugar.
Method.—Peel and core the apples and fill the centre with currants. Roll out the paste thinly, and cut it into rounds nearly large enough to cover the apples. Place one in the centre of each round, wet the edges of the paste, and press gently to the top of the apple. Put them join downwards on a baking-sheet, and bake them 20 to 30 minutes in a moderately hot oven. When nearly done, brush lightly over with water, sprinkle over with moist sugar, and return to the oven to finish baking. Serve either hot or cold.
Time.—About 1 hour. Average Cost, 7d. to 9d. Sufficient for 5 or 6 persons.
Uses of the Apple.—This well known fruit forms a very important article of food. It is much used in pies and puddings, furnishes several delicacies, such as sauces, marmalades and jellies, and is much esteemed as a dessert fruit. When flattened in the form of round cakes and baked in ovens, they are called beefings; and large quantities are annually dried in the sun in America as well as in Normandy, and stored for use during winter, when they may be stewed or made into pies. In a roasted state they are remarkably wholesome. In putrid and malignant fevers, when used with the juice of lemons and currants, they are considered highly efficacious.
1759.—APPLE DUMPLINGS, BOILED.
Ingredients.—¾ of a lb. of suet paste (No. 1670, or 1671), 6 apples, 6 cloves, moist sugar.
Method.—Pare and core the apples, fill the cavities with sugar, and add a clove. Roll the paste and cut rounds large enough to rather more than cover the apples. Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined. Tie each dumpling in the corner of a well-floured pudding cloth, put them into boiling water, and boil gently from 40 to 50 minutes.
Time.—To make and cook, from 1½ to 1¾ hours. Average Cost, 9d. each. Sufficient for 5 or 6 persons.