SELECTED RECIPES 105 



is still given to the labourers, and used regularly in the 

 country houses, gout, sciatica, and rheumatism are less 

 frequent than where beer is the general beverage. It is 

 also held that the use of cider tends to longevity. Baked 

 Apples are most wholesome, and those who eat Apples 

 and Pears freely do not, as a rule, suffer from thirst, and 

 they are generally temperate people. Any one troubled with 

 constipation will find great relief from eating baked Apples 

 the last thing at night ; whilst there is no more whole- 

 some food than a well-made Apple pudding. 



Stewed Apples and Pears are always appreciated, and 

 the good housewife will know how to serve these fruits 

 in many different forms. 



The following are a few selected recipes for cooking 

 and serving up dainty dishes and sweets of Apples. 



First select the best Apples. The following are all 

 good varieties for cooking, those which " fall " being most 

 suitable for tarts and puddings, whilst the firmer ones are 

 best for baking. They are placed in their order of ripening : 



Early Victoria, Potts's Seedling, Lord Grosvenor, 

 Grenadier, Ecklinville Seedling, Stirling Castle, Golden 

 Spire, Norfolk Beauty, and Blenheim Pippin. 



For later use (November to March) The Queen, Lord 

 Derby, Lady Henniker, Roundway Magnum Bonum, Lane's 

 Prince Albert, Alfriston, and Hambling's Seedling. 



Lord Derby or Warner's King are recommended for 

 tarts, but the wise cook will try many, and having once 

 found a satisfactory fruit, will not lightly forsake it. 



It is scarcely necessary to give a recipe for baked 

 Apple tart, but the following is a pleasant variation : 



German Apple Tart. Ingredients: Make a short crust 



