306 MEALS MEDICINAL. 
unless the apples are very tart. Dried apples soaked overnight 
may be stewed with raisins in the same way for about forty 
minutes. As already noted (page 51), apples from which the 
juices have been artificially evaporated, and then used in- 
dependently, are sometimes sold in the shops as dried apple- 
rings, or snitz. These ‘“‘snitz” are bleached with sulphur to 
prevent them from turning brown. 
An old recipe of 1754 by the Duke of Bolton’s chef ordered : 
“For making blackcaps, take a dozen good pippins, cut each 
of them into halves, and remove the cores; then place them on 
a right mazarine dish with their skins on, the cut sides down- 
wards; put to them a very little water, and scrape on them 
some loaf sugar; put them in a hot oven till the skins are burnt 
black, and your apples tender; serve them on plates, strewed 
over with sugar.” To make a simple apple-water, as an excellent 
fever-drink, “slice up thinly three or four good apples, without 
peeling them; boil these in a clean saucepan with a quart of 
water, and a little sugar, until the slices of apple are soft; the 
apple-water must then be strained through a piece of clean 
muslin into a jug, where it should be left until cold. For apple- 
jelly, “take some cooking apples, and cut them in quarters, 
but without paring, or coring them; put them to boil, one 
quart of water to every pound of fruit; when they are boiled 
to a pulp, strain through a sieve, or bag ; then to every pint of 
juice put one pound of sugar, and boil till it jellies, stirring all 
the time.” 
Her late Majesty Queen Victoria, when leaving Baden 
Baden, after a sojourn there in 1876, brought with her 
a noted Apple-cake, and the recipe for making it, “‘ Apjel 
kuchen mit Rahm Giiss.” The kitchen there boasted an excellent 
cook named Marie, and it was she who first made this capital 
cake for our late Queen. Marie has since then gone over to the 
great majority, but her excellent Apple-cake lives on. “ Line 
a round baking-sheet which has been buttered, with a paste 
(not made too thick) composed with one pound of sifted four, 
half a pound of fresh butter, six hard-boiled yolks of eggs (having 
passed the same through a fine wire sieve), six raw yolks of eggs, 
half a pound of castor sugar, some ground cinnamon, a little 
‘ground cloves, and a few tablespoonfuls of cream ; mix thoroughly 
and roll out thinly ; the paste should be of the colour of cocoa. 
In lining the baking-sheet, bring the pastry slightly above the 
