Apples to Bake.
Pare and core, but do not divide them, unless very large. Bake them in an earthen dish, with sugar, a little port wine, pounded cloves, and grated lemon peel.—Or: pare 16 large apples, and put them with 1 lb. sifted sugar, juice of 1 lemon, and a tea-cupful water, in a large flat dish; cut the rind of the lemon in strips, and put them over the apples; bake in rather a quick oven, and baste from time to time with the syrup. Excellent.—Or: pare fine large apples, scoop out the core, without dividing the fruit, and fill the hole with butter and sugar, bake in a deep dish, and baste frequently. Also very good.
Cheesecakes.
Beat the curd of 3 pints of milk quite smooth, mix with it ½ lb. currants, a little pounded cinnamon, and the rind of a lemon, rubbed off with lumps of sugar (add more sugar, as you like), the yolks of 4 eggs, ½ pint scalded cream, and a wine-glassful of brandy. Mix well, and bake in patty-pans, lined with a light puff paste, twenty minutes, in a quick oven.—For Almond Cheesecakes, mixed pounded sweet and bitter almonds, instead of currants.
Lemon Cheesecakes.
Boil the peel of one lemon in water, till tender, then pound it in a mortar with ¼ lb. lump sugar, the juice of 2 lemons, and a table-spoonful of brandy; stir in ¼ lb. fresh butter, melted, and 3 eggs; mix well and pour into saucers or patty-pans, lined with a very light paste.—Or: to 1 lb. lump sugar (in lumps), add ¼ lb. butter, the yolks of 6 eggs, the whites of 4, the juice of 3 lemons, and the rinds of 2, grated. Simmer over a slow fire till the sugar is dissolved, begins to thicken, and looks like honey. Stir gently one way, or it will curdle. This will keep a long while, closely tied down in a jar, in a cool place.—Or: ½ lb. butter, ½ lb. lump sugar, stir over the fire till melted, let it get cold, then add the yolks of 8 eggs, juice of a large lemon, mix it very well, and bake in a crust to turn out.—Or: beat 12 eggs, leaving out 4 whites; melt ½ lb. butter in a tea-cupful of cream, stir in ½ lb. sifted sugar,
