Apple Wine
INGREDIENTS.-10 lb. of sugar, 4 gallons of cider. AVERAGE COST, 2s. 6d. per gallon.
Put the cider and sugar into a cask that it does not fill within a gallon, and let it stand in a cool place, with the bung out for 2 days, then bung it, leaving a small vent, until the fermentation is over; then bung it securely, and the wine will be ready in a year. The cider used for this wine must be pure and made from ripe, sound fruit, or the wine will not be a success.
TIME.-12 months in cask.
SEASONABLE - make in January or February.
Apples à la Portugaise. - INGRE- DIENTS for 1 dish. -7 or 8 good boiling apples, 1/2 pint of water, 6 oz. of sugar, a little apple marmalade, preserved cherries.
AVERAGE COST, 1s.
Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take care the apples do not break. Have ready some apple marmalade; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain; pile then neatly on the marmalade, raising them in the centre, and ornament with the preserved over makes a change in this dish.
SEASONABLE from August to March; but the apples become flavourless after February. | cherries. A plain boiled custard poured