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Apple Jelly, Clear (for Imme- diate Eating)

INGREDIENTS for 14 pint mould.-3 lbs. of apples, water, loaf sugar, isinglass, lemons. AVERAGE COST, 18. 6d.

Pare, core and cut the apples into quarters, and boil them, with the the lemon-peeland sufficient water to cover them, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with sugar in the proportion of 1/2 lb. to a pint, and isinglass or gelatine dissolved in boiling water in the proportion of 1/2 oz. to a pint, into a lined saucepan or preserving-pan; boil all together for about 1/2 hour, and put the jelly into moulds.

When this jelly is clear, and turned out well, it makes a pretty supper dish, with a little custard or whipped cream round it.

If required to be kept any length of time, rather a larger proportion of sugar must be used.

TIME.-About 1 hour to boil the apples; hour the jelly.

SEASONABLE from August to March.

APPLE JELLY.

Apple Jelly, Thick, or Marmalade (for Entremets or Dessert Dishes). INGREDIENTS. - Apples, sugar, lemon-peel.

Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow lb. of lump sugar.

Dip the lumps into water; put these into a saucepan and boil till the syrup is thick and can be well skimmed; then then add this syrup to the apple pulp, with sufficient grated lemon-peel to flavour the jelly, and stir it over a quick fire for about 20 minutes, or till the apples cease to stick to the bottom of the pan. The jelly is then APPLE JELLY, STUCK WITH ALMONDS. done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely. A little custard may be poured round, or it may be stuck with blanched almonds.

TIME. From to hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added.

SEASONABLE from August to March.

Apple Pudding, Rich Baked. -INGREDIENTS.- lb. of apple pulp, 1/2 lb. of loaf sugar, 4 oz. of butter, the rind of 1 lemon, 4 eggs, puff-paste. AVERAGE COST, 1s. 4d.

Peel, core, and slice the apples, as for sauce, sufficient to make 1/2 lb. of pulp ; put them into a stewpan, with just sufficient water to prevent them from burning, and let them stew until reduced to a pulp.

Add the sifted sugar, the grated lemonrind and the eggs, well beaten. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, pour in the mixture, and bake for rather more than 1/2 hour. The butter should not be added until the pudding is ready for the oven.

TIME. to hour.

SEASONABLE from August to March.