THE APPLE 47 



APPLE TEA 



Roast very tart apples and pour over them boiling water, 

 letting stand till the water is cold. This may be sweetened 

 a little if sugar is permitted. 



APPLE BRANDY, OR POMONA WINE 



To six gallons of new cider add one "gallon of brandy 

 and let stand from eight months to a year before racking 

 off. To make Apple Jack or Cider Brandy distill the cider 

 alone. 



CRAB-APPLE CHAMPAGNE 



Crush fruit as for apple cider and proceed as for cider 

 making, but let the verjuice (or crab-apple juice) stand 

 without the mustard seed or other means for keeping it 

 from getting "hard." At the end of two or three years 

 the verjuice has become very similar to champagne. 



APPLE WATER ICES 



These may be made by more than one method. Simmer 

 till tender a quart of apples, pared and cored; when cold 

 put through a sieve. Have ready a syrup made according 

 to Introdtrctory Recipes, using one and a half pints; mix- 

 ing with the strained apple and juice of two lemons. 

 Freeze. Or the apple may be added to plain cider instead 

 of to a syrup or the cider itself frozen, flavouring as liked. 



Preserved or stewed apples may be frozen by packing 

 in salt and ice five or six hours, or apple sauce, thick and 

 flavoured with lemon or sherry, may be frozen. The sauce 

 may be thinned as first directed and a softened tablespoon 

 of gelatine added just as the apples are removed from the 

 fire, stirring it till dissolved. This gives the mousse 

 effect. 



