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Classic
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apricot marmalade, apple or currant jelly. Before serving the compot, pour over
it the remaining cold juice of the apples.
The apples can also be filled after they are cold with a mixture of stoned
raisins, currants and finely sliced citron, and are rooked with sugar and white
wine until done. A layer of whipped cream mixed with apple marmalade can also be
put into the dish, and a layer of the frujt over this, decorating with different
colored fruit jellies. The juice of the apples is used in making fruit soup or
sauce.
27. Apple Marmalade. Cook 15 nice apples as for a sauce, spice with a glassful
of cherry cordial aud a little vanilla, then mix through the hot sauce 4
preserved pears, 4 preserved apricots, 5 ounces of finely sliced candied fruits
and 3 ounces of fresh grapes. Get a milk bread, hollow it and fill with the
sauce. Pour over the bread a chocolate icing, leave it in the oven for a few
moments, put on the top a spoonful of peach juice and serve.
Instead of the bread bake a rice cake as directed in S, No. 64, cut off the top
and hollow out the cake and fill as above directed. This cake is not covered
with an icing; but is dotted with the fruit juices, sprinkled with sugar and set
in the oven for 5 minutes.
28. Halved Apples covered with Fruit Jelly. Peel the apples, cut them into
halves, take out the core, wash and cook as directed in No. 26, putting the
round side into thewine. Then let the apple jelly become fluid cool it on a wet
plate and just before serving pour the jelly over the apples, which have been
put into a glass dish, and arrange some preserved fruit around the edge of the
dish.
Instead of cooking the apples in wine, they can be cooked in water with lemon
juice and sugar, or in wine and fruit juices half and half (strawberry-, cherry-
or raspberry juices) until done.
20. Baked Compot of Apples. The apples are pared cored and cooked in wine and
sugar until done. Strain through a sieve, mix with apricot marmalade and put
into a dish. Then beat the whites of 2 eggs, mix with 2 tablespoonfuls of sugar
and some grated lemon peel,
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