STEWED APPLES 109 



Stewed Apples. Peel the Apples, which must be regular 

 in shape and as much of a size as possible. Put them in 

 a fireproof dish and just cover them with water, to which 

 add two or three ounces of sugar, two or three drops of 

 cochineal, and six cloves. Let them stew in the oven till 

 quite soft, but not broken, and serve hot or cold. Stirling 

 Castle or Golden Noble are good varieties for this purpose ; 

 and Roundway Magnum Bonum, an excellent dessert Apple, 

 can also be recommended for either tarts or baking. 



Apples figure largely in several sorts of chutney, two 

 of which are given below : 



Apple Chutney. Ingredients : 3 Ibs. Apples peeled and 

 chopped, i quart vinegar, i Ib. fine sliced onions, -J oz. 

 ground ginger, 4 oz. salt, i Ib. brown sugar, i Ib. 

 sultanas, oz. fine chopped chillies, oz. pepper, i clove 

 of garlic if liked. Boil over a gentle fire, in an enamel pan, 

 till the Apples and onions are soft. It will take about an 

 hour. If very hot pickle is not liked, the pepper and half 

 the chillies may be omitted. 



Bengal Chutney requires 8 oz. moist sugar, 4 oz. mus- 

 tard seed, 4 oz. raisins, 2 oz. onions, i pint of vinegar, 2 oz. 

 garlic or shallot, 2 oz. whole ginger, quarter oz. cayenne 

 pepper, 1 2 sour Apples. 



Stone and chop the raisins, pick over the mustard seed, 

 slice and pound the onions and garlic. Peel and chop 

 the Apples, boil them in the vinegar till soft, then pound 

 them in a mortar. When quite cold, mix all the in- 

 gredients together, put up in small jars, and tie down 

 closely. Patent glass screw-top jars are best for all pickles 

 and jams. Both the above chutneys improve by keeping. 



Pickled Apples. Take Apples while still green and 



