9 o THE BOOK OF THE APPLE 



of water into six ounces of finely sifted flour, adding a 

 pinch of salt, three tablespoonfuls of olive oil and the 

 yolks of three eggs, stirring all well together, and finally 

 adding the well-beaten whites of the three eggs. Each 

 slice of apple is then to be placed in the heated oil and 

 fried till yellow, crisp and dry, when it is to be taken 

 out, drained on a cloth, placed on a hot dish and 

 sprinkled with sugar. 

 To make 



APPLE JAM 



allow three-quarters of a pound of sugar and the juice 

 and grated rind of one lemon to each pound of apples 

 pared, cored, and sliced ; adding the sugar gradually 

 and being careful to avoid burning. 

 To make 



APPLE JELLY 



allow a pint of water to each pound of 'whole apples, 

 and simmer until softened. Strain the juice using no 

 pressure until clear. To each pint of juice add a 

 pound of sugar and the juice of three lemons, and boil 

 until it stiffens, which will take about half an hour. 



Many of the smaller apples afford pleasant pickles, 

 the principles to be observed being given as clearly as 

 need be in Mrs Glasse's recipes : 



"To PICKLE GOLDEN PIPPINS 



" Take the finest pippins you can get, free from 

 spots and bruises, put them into a preserving pan of 

 cold spring water, and set them on a charcoal fire. 

 Keep them turning with a wooden spoon, till they will 



