2 bananas.
{ 1 strip of lemon peel.
{ 12 cloves.
{ 1 small stick of cinnamon tied in muslin.
Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. When done, lift them out into a gla.s.s dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. Pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.
No. 217.--Stewed French Plums.
1 pound French plums.
6 or 8 lumps of sugar.
Water.
Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with water, and boil very gently for half an hour; drop in the sugar and simmer for another half hour. When done, remove the lid and stand the stewpan on one side for the plums to cool. Pile them in a gla.s.s dish, and pour the syrup over.
No. 218.--Masked Pears.
6 stewing pears.
pint water.
1 egg.
6 tablespoons bread crumbs.
24 lumps sugar.
1 inch cinnamon stick.
Jam.
ounce b.u.t.ter.
Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a b.u.t.tered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.
No. 219.--Stewed Pears.
1 dozen stewing pears.
1 quart water.
pound loaf sugar.
2 inches cinnamon stick.
Peel the pears carefully and remove the cores, but leave them whole.
Dissolve the sugar in the water, using an enamelled stewpan, place the pears in this and allow to simmer for two hours, keeping the lid on.
Remove the stewpan from the fire, and stand it on one side _without_ the lid until the pears are perfectly cold, then carefully lift them out (they should be a beautiful red colour) into a gla.s.s dish. Strain the syrup into a small stewpan, boil over a good heat for about fifteen minutes (watching it carefully the latter portion), reduce to three tablespoons, pour over the pears, and allow to thoroughly cool before serving.
No. 220.--Early Rhubarb Stewed.
5 or 6 large sticks of rhubarb.
30 lumps sugar.
ounce b.u.t.ter.
1 gill milk.
Dissolve the sugar in the milk, then add the b.u.t.ter and rhubarb cut up.
Stew gently over a moderate heat until tender.
No. 221.--Strawberries in Syrup.
1 pound strawberries.
1 pound cherries.
pound loaf sugar.
1 pint water.
Pound the cherries in a mortar, crushing as many of the stones as possible. Place them with the water and sugar in a stewpan, and boil one hour without the lid. Strain the syrup into a small stewpan, and reduce until it commences to thicken, then place in the strawberries (first removing the stalks), and shake them so that they become coated with the syrup. Lift them out into a gla.s.s dish, reduce the syrup again until it becomes quite thick, pour over the strawberries, and allow to get quite cold.