iding
them, and, if possible, leave the stalks on; boil the sugar and water
together for 10 minutes; then put in the apples with the lemon-rind or
cloves, whichever flavour may be preferred, and simmer gently until they
are tender, taking care not to let them break. Dish them neatly on a
glass dish, reduce the syrup by boiling it quickly for a few minutes,
let it cool a little; then pour it over the apples. Have ready quite 1/2
pint of custard made by recipe No. 1423; pour it round, but not over,
the apples when they are quite cold, and the dish is ready for table. A
few almonds blanched and cut into strips, and stuck in the apples, would
improve their appearance.--See coloured plate Q1.

_Time_.--From 20 to 30 minutes to stew the apples.

_Average cost_, 1s.

_Sufficient_ to fill a large glass dish.

_Seasonable_ from July to March.

APPLE TRIFLE.

(_A Supper Dish_.)

1404. INGREDIENTS.--10 good-sized apples, the rind of 1/2 lemon, 6 oz.
of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs, whipped
cream.

_Mode_.--Peel, core, and cut the apples into thin slices, and put them
into a saucepan with 2 tablespoonfuls of water, the sugar, and minced
lemon-rind. Boil all together until quite tender, and pulp the apples
through a sieve; if they should not be quite sweet enough, add a little
more sugar, and put them at the bottom of the dish to form a thick
layer. Stir together the milk, cream, and eggs, with a little sugar,
over the fire, and let the mixture thicken, but do not allow it to reach
the boiling-point. When thick, take it off the fire; let it cool a
little, then pour it over the apples. Whip some cream with sugar,
lemon-peel, &c., the same as for other trifles; heap it high over the
custard, and the dish is ready for table. It may be garnished as fancy
dictates, with strips of bright apple jelly, slices of citron, &c.

_Time_.--From 30 to 40 minutes to stew the apples; 10 minutes to stir
the custard over the fire.

_Average cost_, 1s. 6d.

_Sufficient_ for a moderate-sized trifle.

_Seasonable_ from July to March.

APRICOT CREAM.

1405. INGREDIENTS.--12 to 16 ripe apricots, 1/4 lb. of sugar, 1-1/2 pint
of milk, the yolks of 8 eggs, 1 oz. of isinglass.

_Mode_.--Divide the apricots, take out the stones, and boil them in a
syrup made with 1/4 lb. of sugar and 1/4 pint of water, until they form
a thin marmalade, which rub through a sieve. Boil the milk with the
other 1/4 lb. of sugar