Gateau de Pommes

Instructions

1. Boil together for fifteen minutes a pound of well-refined sugar and half a pint of water.
2. Then add a couple of pounds of nonsuches, or of any other finely-flavoured apples which can be boiled easily to a smooth pulp, and the juice of a couple of small, or of one very large lemon.
3. Stew these gently until the mixture is perfectly free from lumps, then boil it quickly, keeping it stirred, without quitting it, until it forms a very thick and dry marmalade.
4. A few minutes before it is done add the finely grated rinds of a couple of lemons.
5. When it leaves the bottom of the preserving-pan visible and dry, press it into moulds of tasteful form.
6. Either store it for winter use, or if wanted for table, serve it plain for rice-crust, or ornament it with spikes of blanched almonds, and pour a custard round it for a second-course dish (entremets).
7. Proportions: Sugar, 1 lb.; water, 1/2 pint: 15 minutes. Nonsuches or other apples, 2 lbs.; juice, 1 large or 2 small lemons: 2 hours or more.