92 THE BOOK OF THE APPLE 



and sprinkle among them a few finely minced shallots. 

 Place a few split capsicums and tiny pickled gherkins 

 about the edge, strain a little lemon juice, and mix it 

 with an equal quantity of salad oil, and a pinch each of 

 salt and powdered sugar. Pour over the apples, and 

 serve before they have time to change colour." 

 To the ordinary English palate, the thoughts of 



APPLE SOUP 



will bring no excessive anticipatory watering ; yet it is 

 a fairly popular soup in Germany. It is there made by 

 boiling together twelve lumps of sugar, eight medium- 

 sized apples peeled and cored two ounces of bread- 

 crumbs, the juice of two lemons, half a teaspoonful of 

 cinnamon and three pints of water. Various flavouring 

 herbs may be added if thought desirable. 



EVAPORATION OF APPLES 



Although not strictly a culinary process, it would be 

 inexcusable to dismiss our subject without some remark 

 on the valuable method of preserving surplus fruit 

 known as drying or evaporation. Hawthornden, Eck- 

 linville, Dumelow's Seedling and the other good cook- 

 ing varieties especially lend themselves to the process, 

 but no good apple is unsuitable. 



Mr Trotter of Ledbury, who has done much to 

 popularise this method of preservation, describes his 

 preparation of the apples as follows : 



" They are first pared, cored, and sliced by a very 

 simple and ingenious machine which will either pare, 

 core, and slice the apples, or, by removing a knife, will 

 only pare them as for whole apples or the so-called 



