APPLE. 55 
irda renter pain ereatienatintineenain 
the addition of ‘Kirton pippins, a wholesome, and delicious 
apple.” 
A Codling is an Apple which needs to be “ coddled,” stewed, 
or lightly boiled, being yet sour, and unfit for eating whilst raw. 
The Squab pie, famous in Cornwall, contains Apples, and onions 
allied with mutton. 
** Of wheaten walls erect your paste, 
Let the round mass extend its breast : 
Next slice your apples picked so fresh; 
Let the fat sheep supply its flesh ; 
Then, add an onion’s pungent juice— 
A sprinkling—be not too profuse ! 
Well mixt these nice ingredients, sure, 
May gratify an epicure.” 
For Apple-cake, peel, and slice thinly six pounds of good baking 
apples ; dissolve four pounds of lump sugar in a pint of water ; 
add the apples, flavoured with lemon-peel and cloves, and boil 
for one hour. Put into moulds, and keep in a cool, dry place. 
They will remain good for a long time. Some cooks ornament 
with split bleached almonds, and call this “ apple hedgehog.” 
‘* Long while, for ages unimproved we stood, 
And Apply Pye was still but homely food, 
When God-like Edgar of the Saxon Line, 
Polite of Taste, and Studious to refine, 
In the Dessert Perfumery Quinces cast, 
And perfected with Cream, the rich repast. 
Hence we proceed the outward parts to trim, 
With crinkum cranks adorn the polished brim, 
And each fresh Pye the pleased spectator greets 
With Virgin Fancies, and with New Conceits.” 
Art of Cookery 1709. 
An apple and apricot pudding gives the best flavoured 
preparation of apples that is made, particularly when Grey 
Russets, or Wellingtons are used. This pudding is provided 
with a suet crust, and is carefully boiled. 
In America “ Apple slump” is a pie consisting of Apples, 
molasses, and bread crumbs, baked in an earthen pan. This is 
known to New Englanders as “ Pan dowdy,” a very popular 
dish in some parts of Canada. It is made there in a deep 
earthen baking dish which has been liberally buttered all over 
the inside, and then lined with slices of scones well buttered, and 
sprinkled with nutmeg and cinnamon. Some good-sized apples 
are peeled, cored, and shred, with which the dish is to be filled, 
