APPLE SPONGE PUDDING
Pare eight apples and cut off the tops carefully, so as to be able to
use them as covers to the apples. Now scrape out the inside with a
knife, being careful not to break the apple. Mix the scrapings with
sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
this mixture into the hollow of the apple and clap on a cover for each
apple; then grease a pudding dish, lay in the apples and stew them for a
few minutes, but not long enough to break them. Make a sponge cake
batter of eight eggs and two scant cups of sugar and a pinch of salt and
add the grated peel of a lemon and beat until thick, at least half an
hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
over the apples and bake in a moderate oven. Serve with wine sauce. Half
this quantity is sufficient for a small family.
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APPLE PIE
From MRS. M. R. LEE, of Mississippi, Lady Manager. Put one-half pint milk and one-half cupful sugar in a frying pan and let it come to a boil; then dissolve one tablespoonful corn starch in a little milk reserved from the half pint. Add to it the beaten y... APPLE PIE, No. 1
Pare, core and slice four apples. Line a pie-plate with plain pastry. Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two tablespoons of water if apples are not juicy. Cove... APPLE PIE, No. 2
Put in saucepan one-half cup of sugar and one-fourth cup of water, let it boil a few minutes, then lay in five large apples or six small ones, which have previously been peeled and quartered; cover with a lid and steam until tender but not broken. Line pi... APPLE PUDDING
Soak three matzoth and squeeze the water out well; put them in a bowl with three good-sized apples cut in small thick pieces; add one-quarter pound of currants, one-quarter pound of raisins, a little cinnamon, some rind of lemon cut thin, one-quarter poun... APPLE PUDDING
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager. One pint nice, fine bread crumbs to one quart of milk; one cup sugar; yolks of four eggs beaten light; grated rind of one lemon; butter size of an egg; bake until done, but not watery. Whip ... APPLE PUDDING. MRS. G. H. WRIGHT.
Six good-sized apples, stewed and well beaten; six eggs, beaten separately; one pint of sweet cream; sweeten and flavor to taste. Bake with an under crust. It can be eaten with whipped cream and is excellent. ... APPLE ROLL
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make ... APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little larger; chop up some apples, and cover this crust; add a layer of sugar, and sprinkle with cinnamon; then add a layer of raisins, and sprinkle with bits of citron, chopped fine. Roll all up; pinch t... APPLE SAUCE
Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of ap... APPLE SAUCE
When making apple sauce, cut good, tart apples in halves after paring them, cut out the cores, then cook, quickly as possible, in half enough boiling water to cover them. Cover the stew-pan closely. This causes them to cook more quickly, and not change co... APPLE SAUCE CAKE
This apple sauce cake will be found as delicious and tasty as the rich fruit cake, which is so difficult to prepare, and it is very much less expensive. In a big mixing bowl, beat to a creamy consistency four tablespoons of butter, one egg and one cup of ... APPLE SAUCE CAKE
1/4 cup butter (generous measure). 1 cup light brown sugar. 1 cup apple sauce (not sweetened). 1 level teaspoonful soda. 2 cups flour. 1 teaspoonful cinnamon. 1/2 teaspoonful cloves. 1 small nutmeg, grated. Pinch of salt. 1 cup raisins. Cream together but... APPLE SAUCE FOR GOOSE.
Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred with... APPLE SAUCE VICTORIA
Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed apples through a sieve. Sweeten to taste and flavor with a teaspoon of vanilla. This wa... APPLE SCHALET, No. 1
Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work wel... APPLE SCHALET, No. 2
Line an iron pudding-dish with schalet dough, greasing it well before you do so. Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar and cinnamon, then put another layer of pie and another layer of chopped apples, and so on... APPLE SLUMP
Pare, core and quarter apples, add a little water and sugar to taste, stew until tender and cover with the following mixture: Sift one pint of flour and one teaspoon of baking powder, add a pinch of salt and two cups of milk, mix and turn out onto a light... APPLE SNOW
Peel and grate one large sour apple, sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark. Add the unbeaten whites of two eggs; beat constantly for half an hour; arrange mound fashion on a glass dish with col... Apple Snow
This will use the yolks of two eggs and any little sour cream that may be left over. Shred the cabbage and soak it in cold water, changing the water once or twice. When crisp, wring it perfectly dry in a towel. Beat the yolks of two eggs, add a half cupfu... APPLE SPONGE PUDDING
Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a knife, being careful not to break the apple. Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a li... APPLE STRUDEL, No. 1
Sift two cups of flour, add pinch of salt and one teaspoon of powdered sugar. Stir in slowly one cup of lukewarm water, and work until dough does not stick to the hands. Flour board, and roll, as thin as possible. Do not tear. Place a tablecloth on table,... APPLE STRUDEL, No. 2
Into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt. Beat one egg lightly and add it to one-third cup of warm water and combine the two mixtures. Mix the dough quickly with a knife; then knead it, place on board,... APPLE STUFFING. MRS. W. H. ECKHART.
Take one-half pint of apple sauce (unsweetened); add one half cup or more of bread crumbs, some powdered sage, a little chopped onion, and season with cayenne pepper. Delicious for roast geese, ducks, etc. ... APPLE TAPIOCA
Pour 1 pint of cold water over 1/2 cup tapioca. Allow to stand until the following morning, when cook until clean. Slice 6 tart apples. Place in bottom of pudding dish, strew sugar over, then pour over the tapioca; place over this a layer of thinly sliced... APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water until clear, sweetening to taste. Pare and core six apples and place them in a baking dish. Fill the cores with sugar, pour the tapioca around them and grate a little nutmeg over the top.... APPLE TART
Line pie-tins with rich pie crust, sift over each 1 tablespoonful flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart baking apples, which have been pared, cored, halved and placed (flat surface down) on the crust. Put bits of butter ov... Apple Toddy I
Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Retur... APPLES AND RICE
3 Large Apples--2d. 2 oz. Rice--1d. 2 oz. Sugar--1/2d. 1 tablespoonful Jam--1d. 1 Egg--1d. 1/2 pint Milk--1d. Total Cost--61/2 d. Time--Half an Hour. Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake... APPLES AND SAUSAGES
Boil and chop in medium-sized pieces the chicory, mince up a few chives according to your taste and heat both the vegetables in some cream, adding salt and pepper. Pour on a dish and decorate with chopped hard- boiled eggs. ... APPLES WITH RICE
Boil one cup of rice in water or milk; rub the kettle all over with a piece of butter before putting in the rice, season with salt and add a lump of butter. When cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a ni... APRICOT ICE
Pare and grate one dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over them, adding the juice of a lemon also. Let them stand for an hour and strain, adding one-half pound of sugar just b... APRICOT ICE
1 pound of tart apples 1 cupful of sugar 1 pint of water Juice of one lemon or lime Quarter and core the apples, but do not pare them. Slice them, add the water, cover and stew until tender, about five minutes. Press through a sieve,... APRICOT ICE CREAM
1 quart of cream 1/2 pound of sugar 4 ounces of sweet almonds 1 tablespoonful of caramel 1 teaspoonful of vanilla extract 4 tablespoonfuls of sherry Shell, blanch and roast the almonds until they are a golden brown, then grate ... APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lemon ice. ... APRICOT SORBET
Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small. Beat this thoroughly for five minutes. Taste the... APRICOT SOUFFLÉ
Put your saucepan on the table and break in it two eggs. Mix these with two dessertspoonfuls of flour. Add a pint of milk, and put it on the fire, stirring always one way. Let it cook for a quarter of an hour, stirring with one hand, while with the other ... APYL KUKLEIN (APPLE FRITTERS)
Pare and core 4 large tart apples. Cut each apple into about 4 round slices and allow the sliced apples to lie a couple of hours in a dish containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful of cinnamon and a half teaspoonful of sugar. Dr... ARME RITTER
Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a griddle hot and well buttered; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce. ...