Apple and Rice Meringue. , Peel six apples, core them, cut them in pieces, and place them in a stewpan with half a pint of water, four ounces of loaf sugar, a few cloves, and a little cinna mon, and let them boil gently until they become quite soft, remove the apples, and let the syrup boil away till it is reduced to three tablespoon fuls, then strain it over the apples. Boil half a pound of rice, drain off the water, and add one pint of milk, four ounces of pounded loaf sugar, and the thin rind of a lemon. When the rice has absorbed all the milk, let it get cold, then remove the lemon rind and work into the rice the yolks of three or four eggs. Put the whites aside in a basin to whip up. Then make a shal low wall of rice round the dish in which it is to be served, place the apples in the center, and cover the whole with the whites of the eggs beaten up with a tablespoonful of powdered lump sugar, into a stiff froth, neatly plaster over the whole surface; sprinkle powdered sugar over and bake about fifteen minutes till the surface is nicely browned. Gooseberries or other fruit may be substituted for apples. Use the best rice and spread the white of the eggs neatly over the surface.
Apple Charlotte. Peel fifteen tart apples, slice them, remove the cores, and put them for ten minutes into cold water, to which has been added the juice of half a lemon. Then put them into a clean stewpan over a moderate fire with half a pound of loaf sugar and a little cinnamon; cover the stewpan and occasionally shake it and stir the apples. When quite soft and pulpy pass them through a tammy. Cut the crumb of some stale bread into slices of about a quarter of an inch in thickness, cut out a center-piece to cover the bottom of a mould, then cut some heart shaped, or other fancy forms, and dip each of them on one side in melted butter as they are wanted, beginning with the large piece, which place at the bottom of the mould, and arrange the heart-shaped pieces round it, overlapping one another, and with the points resting on the piece at the bottom. Cut the remainder of the slices of bread into strips one and a half inch wide, and of the height of the mould; dip them in butter, and stand them all round the mould, also overlapping one another like feather-edged boarding; fill the center with the cooked apples, and put the charlotte in the oven until the bread is well colored. Turn the charlotte out of the mould on to a dish, glaze it over with some boiled apricot jam and serve. Every part of the mould must be well covered with bread and but ter or the charlotte will not turn out.
Charlotte Russe. Peel and core twelve large pippins and cook them as just described for ap ple charlotte. Melt a little sweet butter, and well cover the inside of the mould, using a brush. Line the mould with finger biscuits, and
fill it up with the apples. Make a hole in the center; this is hest done by standing a clean glass bottle in the mould, remove the bottle and fill up with red currant jelly or apricot jam. Cover with finger biscuits and put the mould into a good oven for five or seven minutes. Turn the charlotte on a dish and serve hot. Be very par ticular to well cover the mould with butter and biscuits, so that none of the fruit comes into contact with the mould.
Gooseberry Fool. Put the picked fruit with half a pint of water into a stewpan with pounded loaf sugar, and set it over a stove, or in boiling water, till the fruit will pulp, pass it through a hair sieve and mix the purée by degrees with cream, or with a plain custard. Green goose berries are to be preferred.
Strawberry Cream. Soak two ounces of pure gelatine in cold water, just sufficient to cover it. Now take two punnets of strawberries, pick them, and put them in a basin with three quar ters of a pound of pounded loaf-sugar. After five or ten minutes pass them through a fine sieve and add the juice of one lemon. Dissolve the gelatine in a small clean stewpan over the fire, and when cold mix it with the strawberries by straining through a pointed strainer into another stewpan containing the purée of strawberries. Surround the stewpan with ice and stir till the con tents begin to freeze. Whip three half pints of cream, remove the stewpan from the ice, and lightly and gradually stir in the whipped cream. Take a cylinder mould (not tin) and fill it, place the filled mould in a basin with pounded ice round it, cover the top with the lid of a stewpan and cover the lid with ice, and in about two hours the cream will be set. Have ready a large basin of water, as hot as the hand can bear, dip the mould entirely in the water, take it out quickly, place a dish on the top of the mould, reverse it, and it is ready. If the cream does not leave the mould freely dip it again into hot water. Be careful not to break the jelly in turn ing out.
Strawberry Ice Pudding. Take two pints of strawberries, pick them, and put them in a basin with half a pound of pounded loaf-sugar, let them remain a few minutes, then pass them through a sieve, (purée.) Melt one ounce of isinglass in half a pint of water, and when cold strain it through a fine sieve into the purée, and thoroughly mix by constantly stirring. Take a plain mould, which may be decorated With blanched almonds, fill it with the purée, put it on ice, cover the top with a stewpan lid, and then with ice. Let it remain two hours and it is ready. Be careful in turning it out, and do not add the water until quite cold.