Part 172 (1/2)

_Average cost_, 1s.

_Sufficient_ to fill a large gla.s.s dish.

_Seasonable_ from July to March.

APPLE TRIFLE.

(_A Supper Dish_.)

1404. INGREDIENTS.--10 good-sized apples, the rind of 1/2 lemon, 6 oz.

of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs, whipped cream.

_Mode_.--Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c.

_Time_.--From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire.

_Average cost_, 1s. 6d.

_Sufficient_ for a moderate-sized trifle.

_Seasonable_ from July to March.

APRICOT CREAM.

1405. INGREDIENTS.--12 to 16 ripe apricots, 1/4 lb. of sugar, 1-1/2 pint of milk, the yolks of 8 eggs, 1 oz. of isingla.s.s.

_Mode_.--Divide the apricots, take out the stones, and boil them in a syrup made with 1/4 lb. of sugar and 1/4 pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other 1/4 lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Strain through a sieve, add the isingla.s.s, previously boiled with a small quant.i.ty of water, and keep stirring it till nearly cold; then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place. It should turn out on the dish without any difficulty.

_Time_.--From 20 to 30 minutes to boil the apricots.

_Average cost_, 3s. 6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ in August, September, and October.

_Note_.--In winter-time, when fresh apricots are not obtainable, a little jam may be subst.i.tuted for them.

FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust.

_(Sweet Entremets.)_

1406. INGREDIENTS.--3/4 lb. of short crust No. 1212, from 9 to 12 good-sized apricots, 3/4 pint of water, 1/2 lb. of sugar.

_Mode_.--Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.

_Time_.--Altogether, 1 hour to bake the flanc, about 10 minutes to simmer the apricots.