Method.—Peel, core and slice the apples, place them in a jar with the sugar, lemon-rind, and 2 tablespoonfuls of water, and stew gently on the stove or in the oven until tender. Pass through a sieve, add more sugar if necessary, and let the pulp become quite cold. Then whip the whites stiffly, add them to the pulp, and continue the whisking until the mixture becomes stiff. Serve in custard-glasses or on a glass dish.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
2071.—APPLE SNOW. (Another Method.)
Ingredients.—6 apples, 2 whites of eggs, 2 tablespoonfuls of castor sugar, 1 tablespoonful of coarsely-chopped candied peel, 2 tablespoonfuls of sherry, the thinly-cut rind of ½ a lemon.
Method.—Peel, core and slice the apples, put them into a stewpan with the water, sherry, sugar and lemon-rind. Cook gently until tender, pass through a hair sieve, add the stiffly-whisked whites of eggs, and whisk until the mixture becomes firm. Stir in the candied peel, and serve in small glasses.
Time.—About 1¼ hours. Average Cost, from 1s. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
2072.—APPLE SNOW. (Another Method.)
Ingredients.—2 lbs. of sour cooking apples, 4 or 5 ozs. of sugar, the thinly-cut rind of 1 lemon, 2 whites of eggs.
Method.—Peel, core and slice the apples, stew them with 3 tablespoonfuls of water, the lemon-rind and sugar until tender, then pass them through a sieve. Add more sugar if necesssary, let the apple pulp become quite cold, and mix lightly in the stiffly-whisked whites of eggs. Serve in jelly-glasses or on a glass dish.
Time.—About 1⅓ hours. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2073.—APPLE TRIFLE. (Fr.—Trifle de Pommes.)
Ingredients.—2 lbs. of sour cooking apples, 6 ozs. of sugar, ⅓ of a pint of cream, ½ a pint of custard, No. 2104, 3 sponge cakes, the finely-grated rind of ½ a lemon, glacé cherries, angelica.
Method.—Peel, core, slice the apples, stew them with the lemon-rind, sugar and 2 tablespoonfuls of water in a jar until tender, and rub through a hair sieve. Cut each sponge cake into 3 or 4 slices, place them in a glass dish, cover with the apple purée, pour over the custard, and let the preparation stand until perfectly cold. Then whip the cream stiffly, spread it lightly over the entire surface, and garnish with halved cherries and strips of angelica.
