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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Take large, juicy apples, wash and core them well, fill each place that
you have cored with brown sugar, cinnamon and raisins, and put a clove
in each apple. Lay them in a deep dish, pour a teacup of water in the
dish, and put a little sugar on top of each apple. When well done the
apples will be broken. Then remove them carefully to the dish they are
to be served in and pour the syrup over them. To be eaten cold. If you
wish them extra nice, glaze them with the beaten white of an egg, half a
cup of pulverized sugar and serve with whipped cream.

Other Recipes

Baked Apples

Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of

cider or water, and set them in the oven to bake. Baked apples or pears,

with bread, form a cheap, wholesome, and proper kind of supper for


Other Recipes

Baked Apples

Core the apples, but do not peel them. Stuff them with minced pecans

mixed with scraped maple sugar, and bake. When done, cover with whipped


Other Recipes

Baked Apples

Pare and quarter apples. Put into baking dish with butter, sugar,

cinnamon and a little hot water. Keep cover on dish until almost done,

then remove cover and brown.

Other Recipes

Baked Apples

As cooked fruits are such nourishing food, let the child prepare some

kind while the biscuits are baking--apples, for instance. The oven

being hot, it is best to bake them, so show her how to wash, core and

then fill each opening with sugar, cinnamon and a little butter. It will

take only a few moments to prepare them, and while the baking is in

progress the dishes that have been used should be washed and set in the

closet, the materials left be put away. All must be in order before the

lesson is pronounced over and the dish-pan wiped and put up. Where it is

desired to serve the apples and biscuits at the same meal, the apples

should be prepared first, as they take longer to bake.

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