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Apples, Red Hot

Take a quantity of Keswick codlings, pared, cored, and cut in quarters. Stew them in a little water, but not so long as to allow them to become pulp. Sweeten amply with pounded loaf sugar, and flavour to taste, with cayenne pepper; colour with cochineal. APPLES (RED) WITH JELLY. Take half a dozen very fine apples. Pare and core without dividing them, and put them in a saucepan with a pint of water, the rind of a lemon, and half a pound of loaf sugar. Place them on the fire and stew them very gently until the apples are quite tender, then lift them out and lay them in a glass dish. Boil the sugar and water with a little melted isinglass to make it set, then strain it, and add a few drops of prepared cochineal, and put it aside. When it is quite cold, lay it in rock-like pieces among the apples, and garnish the dish with springs of myrtle, the white of egg beaten to a froth, etc., etc. Time to simmer the apples, about three-quarters of an hour. This forms a very pretty supper dish. Sufficient for five or six persons. Probable cost, 1s.