Page:Australian enquiry book of household and general information.djvu/78

Soak a small packet of gelatine in some water, and when soft mix it in with the hot apples over the fire till all is dissolved. Pour into a mould, and when set turn out and serve with cream or custard.

To Cook Apples.—No. 3.

Ingredients: Apples, butter, sugar.

Mode: Peel and core a number of apples without halving them, lay them in a baking tin with some butter round them, and fill up each core with sugar and a bit of butter. Put into a slow oven and baste occasionally with the butter and sugar, keeping the cores well filled till they turn brown and are done. Serve with custard. The peels can be left on if preferred. They are easier to do with them on.

To Cook Apples.—No. 4.

Ingredients: Six large apples, one lemon, a few cloves, syrup, apple or currant jelly.

Mode: Peel, core, and halve the apples, have them as nearly of a size as possible. As they are done drop them into cold water, to which a little lime or lemon juice has been added to prevent them from becoming brown. Make a strong syrup, and while boiling drop the apples into it, with the thin rind of the lemon and the cloves. As soon as they are cooked take them out, and lay them prettily in a glass dish with a spoonful of currant or apple jelly in the hollow of each. Then reduce the syrup, and when cold pour a little of it round the apples. Do not let them break when boiling.

To Cook Apples.—No. 5.

Ingredients: Suet paste, apples, sugar or jam.

Mode: Make some good suet paste, roll out in sheets quarter of an inch thick, and of sufficient size to enclose an apple. Place an apple, peeled and cored, on each sheet, fill the core with sugar or jam, close up the paste well over, and bake till a good colour, but not too quickly.

To Cook Apples.—No. 6.

Ingredients: Ripe apples, butter, sugar, bread crumbs.

Mode: Peel, core, and slice some ripe apples. Butter a pie dish, and in the bottom put a layer of apple, then on it a layer of sugar, bread crumbs, and some small pieces of butter, then another layer of apple, sugar, bread crumbs, and butter, and so on till the dish is full, putting the butter last. Bake in a moderate oven.

Apple Trifle.

Ingredients: Six or eight apples, one lemon, sugar, one pint milk, three eggs, vanilla.

Mode: Peel, core, and boil to a pulp the apples, with the grated rind of the lemon, and sugar to taste. Pour into a deep glass dish, and make a good boiled custard with the eggs, milk, and a little vanilla flavouring. When cold pour over the apple, and ornament with white of egg whipped to a stiff froth.

Cold Fruit Pudding.

Ingredients: Slices of stale bread, stewed or bottled fruit, sugar.

Mode: Cut some thin slices of stale bread, and with them line a basin or mould, then fill up with the fruit, sweetened to taste, place a slice of bread on the top, then a saucer or plate, and a weight on that, and leave for twelve hours, when it can be turned out. Some people steam it for an hour, then let it cool and turn out, but it is not necessary.

Stewed Guavas.—Choose sound fruit, just ripe. Cut them in halves and lay in an enamel pie dish. Sprinkle sugar over them, and if you have any wind-fallen oranges, squeeze the juice of five or six into the dish. Failing the oranges, use water and a little acid. Put them into the oven, and let them stew for two hours, basting them occasionally. Another way:—Cut the large pink guavas in thick slices, and also cut a citron in the same way. Arrange them in a pie dish; three or four slices of guava, then one of citron. Sprinkle sugar over them, and pour in