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Classic
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page 335
vinegar (plenty of lemon juice is better) and cook until tender. The vinegar
will cause the apples to become tender sooner.
35. Apples with Rice. Take apples of medium size, pare and core them and put
them into water which has been seasoned with a little lemon juice. Then boil the
apples in 1 quart of water with 1 pound of sugar and the rind of a lemon; when
done take out of the iuice with a large spoon. Scald 1 pound of rice and boil it
in water with 1 pint of white wine, lemon juice and lemon peel until thick and
tender, but the kernels must remain whole; mix the broth of the apples with a
small glassful of arrac and the necessary sugar, and puy into a dish. After the
rice has cooled, put it into an appropriate dish, heap the apples in the center,
fill some preserved fruits into the core, and pour over all the remaining juice
of the apples. If you have no rice mould, form the rice wreath around the dish
with a tablespoon.
36. Carrot Compot with a Roast. Peel the cleaned carrots with a small knife, so
that they will curl (the hard core is removed), cook with the peel of 1 lemon
until done, and pour on a sieve. Then for 1 1/4 pounds of carrots cook 1/2 pound
of sugar, the juice of 2 lemons and a little vinegar, let the carrots boil for a
few moments and then take them out, cook the sauce for a little while and pour
it over them.
37. Compot of Quinces. Peel the fruit, halve, take out the core and cook the
fruit in water with sugar and whole cinnamon until done. Then pour in 1 glassful
of wine, put the quinces into a dish, let the sauce cook for some time and pour
it over the quinces through a strainer.
The core will make the sauce thicker and the seeds will produce a nice red
color.
38. Mixed Compot. 10-12 apples are pared, halved and stewed until tender as
directed in No. 28. Peel 3 oranges, slice them, take out the seeds, and sugar
for a few hours. Some time before this stew about 2 ounces of plums and let them
cool. Arrange the cooked fruits neatly in a dish, mixing together orange slices,
preserved cherries, apricots and sweet-sour beans, and pour
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