A DAINTY DISH FOR SUPPER.

Waikato Times, Volume XXXIV, Issue 2739, 1 February 1890, Page 5 (Supplement)

A DAINTY DISH FOR SUPPER.

Tiik following recipe, says Amateur Gardening, makes an excellent dish for supper —Take six goodsized apples, twelve cloves, pounded sugar, one lemon, two teacupfuls of water, one tablespoonful of gelatine, and a few drops of prepared cochineal. Peel the apples and take out the cores with a scoop, then put into each apple two cloves, and as much sifted sugar as it will hold. Place them without touching each other into a large pic-dish, and add some more white sugar, the juice of one lemon, and two tcaeupfuls of water. Bake in the oven with a dish over them. Look at them often, and as each apple is cooked, move it and plane in a glass dish Do not leave them in the oven after they are done or they will break. Strain the liquor in which they have becu stewing into a lined saucepan, adding to it the rind of a lemon, a tcaspoonful of gelatine previously dissolved in cold watar, a little sugar, and six or seven cloves. Boil until quite clear, and then colour with a few drops of prepared cochineal. Strain the jelly through muslin in a jug, let it cool a little, and then pour it into the dish round the apples. When quite cold garnish the tops of the apples with a bright coloured marmalade or jelly, or the white of an egg beaten to a stiff cream with a little sifted sugar. Time, thirty to fifty minutes. Cost, one shiling, sufficient for four or five persons.