APPLE. 35 



over them. Have ready a rich sirup, made of four pounds 

 of loaf-sugar broken up, two pints of pure water and a wine- 

 glass of rose-water, and the white of an egg. Let the sugar 

 dissolve before you put the kettle over the fire, and reserve 

 a cup of the water to be put in at the first boil up, when it 

 is to be carefully skimmed ; at the second boiling, put in the 

 rose-water, and take off the kettle. Put it away to get cold 

 into a deep earthen dish. 



Cover the bottom of a preserving-kettle with apples, and 

 pour enough sirup on to cover them, put a stick of cinna- 

 mon in, and boil them till tender and transparent, but do not 

 allow them to break. Take them out carefully, on a flat 

 dish, with their sirup, and proceed in the same way till you 

 have preserved your whole fruit. Save a little of the 

 sirup. 



Make a rich pie-paste, and cover the bottom of the plate 

 intended for your pie with a thin piece of the paste ; put 

 your apple in, piling it up, so as to give a plumpness to 

 the pie. Cover with a rich paste, ornamenting the sides 

 with a paste-cutter. When the pies are baked, take a knife, 

 and carefully lift up the top paste ; if they have cooked dry, 

 take a small spoon, and put in some of the sirup you saved. 

 Bake the pie a very light color. 



APPLE SAUCE. 



Take twelve large, rich apples of an acid quality, pare 

 and core them, and put them into a porcelain-lined kettle or 

 saucepan with four or five spoonfuls of water. Boil them till 

 they are perfectly tender ; take them off, and stir in a small 

 piece of fresh butter, one pound of white powdered sugar, 

 and a little pounded orange-peel. Apple prepared in this 

 way, with the same quantity of sugar, a quarter of a pound 

 of melted butter, the juice of three lemons and the grate of 

 one, and the yolk of eight eggs, mixed well together, and a 



