_Mode_.--Choose rather large apples; peel them and take out the cores,
either with a scoop or a small silver knife, and put into each apple 2
cloves and as much sifted sugar as they will hold. Place them, without
touching each other, in a large pie-dish; add more white sugar, the
juice of 1 lemon, and 2 teacupfuls of water. Bake in the oven, with a
dish over them, until they are done. Look at them frequently, and, as
each apple is cooked, place it in a glass dish. They must not be left in
the oven after they are done, or they will break, and so would spoil the
appearance of the dish. When the apples are neatly arranged in the dish
without touching each other, strain the liquor in which they have been
stewing, into a lined saucepan; add to it the rind of the lemon, and a
tablespoonful of gelatine which has been previously dissolved in cold
water, and, if not sweet, a little more sugar, and 6 cloves. Boil till
quite clear; colour with a few drops of prepared cochineal, and strain
the jelly through a double muslin into a jug; let it cool _a little_;
then pour it into the dish round the apples. When quite cold, garnish
the tops of the apples with a bright-coloured marmalade, a jelly, or the
white of an egg, beaten to a strong froth, with a little sifted sugar.

_Time_.--From 30 to 50 minutes to bake the apples.

_Average cost_, 1s., with the garnishing.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from July to March.

APPLES AND RICE.

_(A Plain Dish.)_

1400. INGREDIENTS.--8 good sized apples, 3 oz. of butter, the rind of
1/2 lemon minced very fine, 6 oz. of rice, 1-1/2 pint of milk, sugar to
taste, 1/2 teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot
jam.

_Mode_.--Peel the apples, halve them, and take out the cores; put them
into a stewpan with the butter, and strew sufficient sifted sugar over
to sweeten them nicely, and add the minced lemon-peel. Stew the apples
very gently until tender, taking care they do not break. Boil the rice,
with the milk, sugar, and nutmeg, until soft, and, when thoroughly done,
dish it, piled high in the centre; arrange the apples on it, warm the
apricot jam, pour it over the whole, and serve hot.

_Time_.--About 30 minutes to stew the apples very gently; about 3/4 hour
to cook the rice.

_Average cost_, 1s. 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from July to March.

APPLE SNOW.

(_A pretty Supper Dish_.)

1401. INGREDIENTS.--10 good-sized ap