SUCRE DES POMMES 113 



Sucre des Pommes, for which Rouen is celebrated, 

 is made as follows. Take some dessert Apples and slice 

 them very thin. To each pound of fruit add a pound of 

 sugar and half a pint of water. Put all this in a jar and 

 stand it in a saucepan of water on the stove, or in a cool 

 oven for a couple of days ; shake the contents, but do not 

 stir at all. When cold, carefully pour off the syrup, put 

 it into a preserving pan, and boil to the crack. Pour it out 

 on a well-oiled marble slab, or large dish. Cut it across, 

 and roll the sweetmeat into sticks. Wrap these in tinfoil 

 or wax paper, use at once like barley-sugar, or store in 

 air-tight tins or confectioners' glass jars. 



Heringsalate Among foreign recipes the German 

 Heringsalate and Italienschesalate, with Apples, are both 

 very good. 



For Heringsalate use 2 Apples, 12 boiled potatoes, 

 2 oz. cold lean beef or veal, i teaspoonful mustard, 

 2 kippers cooked, 2 gherkins, i small onion, 2 dessert- 

 spoonfuls each of oil and vinegar, i pinch of pepper and 

 salt. (In Germany the fish would not be cooked, but it 

 is too strong for English taste raw.) 



Cut onions, Apples, potatoes, gherkins, and beef into 

 strips. Free the fish from bones, and cut it up also. Mix 

 the whole with the oil, and finally add the vinegar, with 

 which the salt, pepper, and mustard have been previously 

 mixed. Serve directly. Sufficient for six people. Acid 

 Apples should be used. 



Italienschesalate requires 6 sardines, 6 cornichons 

 (French pickled gherkins), 4 oz. ham, i small pickled 

 cucumber, i Apple, 6 olives, 4 oz. cold cooked lean 

 veal, i shallot (grated), 2 teaspoonsfuls of capers. 



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