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(Puddings And Other Desserts) - (The New Dr. Price Cookbook)

1/2 cup pearl tapioca or 3 tablespoons minute tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and
cook in double boiler until tapioca is transparent. Add sugar and salt
to beaten eggs and combine by pouring hot mixture slowly on eggs.
Return to double boiler and cook just until it thickens. Add flavoring
and serve hot or cold with cream.

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After the pan is greased with butter, roll out a piece of dough quite
thin, lay it in the pan, press a rim out of the dough all around the pan
and let it rise for about ten minutes. Pare five large apples, core and
quarter them, dipping each piece in melted butter before laying on the
cake, sprinkle bountifully with sugar (brown being preferable to white
for this purpose) and cinnamon. See that you have tart apples. Leave the
cake in the pans and cut out the pieces just as you would want to serve
them. If they stick to the pan, set the pan on top of the hot stove for
a minute and the cake will then come out.

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German Apple Cake.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1
tablespoonful of butter. Put the potatoes into a shallow baking-dish,
sprinkle well with salt and pepper. Add enough milk to cover the
potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over
all and let bake until done.

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Dutch Apple Cake Lemon Sauce


One pint of flour, one half teaspoon salt, one and one half teaspoons

baking powder, butter size of an egg; sift flour, salt and baking powder

together then rub in the butter thoroughly; beat one egg light with

two-thirds of a cup of milk and stir into the dry mixture; spread one

half inch thick on a baking pan; pare and core and cut in eight pieces,

four apples and stick them into the dough, in rows, and sprinkle over

them two tablespoons sugar and bake quickly; serve with sauce as

follows: Two cups cold water, ditto of sugar; when it boils, add three

teaspoons of cornstarch dissolved in a little cold water; take from fire

as soon as it thickens and add one tablespoon of butter and the rind and

juice of one lemon, or one teaspoon lemon extract; serve hot.

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12 Dried Apple Cake

Soak 3 cups of dried apples over night; drain the water off and cut them

up a little and put them over the fire with 2 cups of molasses; boil

until thick; take off the fire and put into a bowl. Add a cup of

shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the

same of allspice, a cup of sweet milk; when cold a tablespoonful of

soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs

well beaten, added last. Grease 3 pans well and bake.

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Apple Cake In Layers

1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs

(whites and yolks beaten separately), 2 teaspoons yeast powder.

FILLING.--2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till

it thickens, and cool before using. Spread between layers.

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Pineapple Cake

Make the cake by the same recipe as for orange cake. Bake in three


FILLING.--The whites of two eggs beaten to a stiff froth and a cup of

powdered sugar. Grate enough fresh pineapple to have three-quarters of a

cup of fruit. Strain, add the juice to the whites of eggs and sugar.

Divide it, and into one part add the fruit strained from the juice. Use

this for the filling. To the rest beat in half a cup of sugar and half a

teaspoonful of almond extract, and ice the top and sides of the cake. It

should be done while the cake is hot. This, as well as the orange cake,

will keep in tin fresh for a week.

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Pineapple Cake

1 egg

1/2 cup butter

3/4 cup sugar

3/4 cup milk

1 1/2 teaspoons baking powder

1 1/2 cups flour

Make in two layers and when ready to serve put grated pineapple on each

layer of cake. Whip half a pint of cream, sweeten to taste and put over


(Bananas can be used instead of pineapples).

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Apple Cakes

Pare, core, and slice a quart of apples, (price five

cents,) stew them with half their weight in sugar, (about one pound,

cost about twelve cents,) the grated rind and juice of a lemon, (cost

two cents,) one ounce of batter, (cost two cents,) and a very little

grated nutmeg. When they are tender beat them with an egg whisk until

they are light, drop them by the dessert-spoonful on buttered paper laid

on a baking sheet, and bake them in a cool oven until they are firm,

which will be in about fifteen minutes. When they are cool put them in a

tin box until wanted for use. The cost will be about twenty cents.

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Apple Cake

Take one pound and a half of white sugar, two pounds of apples, pared

and cut thin, and the rind of a large lemon; put a pint of water to the

sugar, and boil it to a syrup; put the apples to it, and boil it quite

thick. Put it into a mould to cool, and send it cold to table, with a

custard, or cream poured round it.

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