Page:Housekeeper and butler's guide, or, A system of cookery, and making of wines.pdf/12

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Pare and core the fruit, having wiped the outside; which, with the cores, boil with a little water till it tastes well; strain, and put a little sugar, and a bit of bruised cinnamon, and simmer again. In the mean time place the apples in a dish, a paste being put round the edge; when one lawyer [sic] is in, sprinkle half the sugar, and shred lemon-peel, and squeeze some juice, or a glass of cider. If the apples have lost their spirit; put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot; or put quince-marmalade, orange-paste or cloves, to flavour.

Make with the fruit, sugar, and a clove, and put a bit of butter in when cut open.

Mix a quarter of a peck of flour with half a pound of sugar, a quarter of an ounce of allspice, and a little ginger; melt three quarters of a pound of butter, with half a pint of milk; when just warm, put to it a quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven; add seeds, or currants, and bake an hour and a half.