2 tablespoonfuls Sugar, \ pint Milk, and flavouring to taste, lb. Apples.
Have ready some cold stewed apples, which may be prepared the
day before to save time. Kub butter into flour. Add baking powder.
Beat, up egg w'ith sugar. Add milk, and stir all into the flour. Mix
well. Pour on the top of the apples and bake in moderate oven for
I hour. Sift sugar over. Any other kind of stewed fruit is nice
with this paste.
Dried Apples Pie.
Wash 1 pint dried apples, and soak in 2 quarts warm water all
night. In morning stew 1 hour. Then add 1 pint sugar, a teaspoon-
ful lemon or orange peel, or sliced lemon and J teaspoonful cinnamon.
Stew ^ hour longer, then use for filling pies.
Duchesse Apples.
Pare and cook carefully in a rich syrup with a little lemon juice
to keep them white. Drain and roll in melted red currant jelly.
Gook the trimmings to a thick sauce with the syrup. Put through
sieve and mound up on a plate with the balls on top. Sprinkle grated
cocoanut over.
102
TRIED FAVOURITES COOKERY BOOK.
Apple Fritters.
Pare and slice 2 apples, and lay on a plate with sugar over them.
IMix 1 teacupful flour, teaspoonful baking po-wder, 1 tablespponfu)
sugar, 1 egg well beaten (yolk and white separately), a little milk if
required. Have frying-pan with a good supply of boiling dripping.
Dip the slices of a])ple into the batter, drop them into the fat, and fi'y
a nice deep brown, both sides. Serve with siftorl sugar. Oranges,
pine-apple, or any fruit can be used in a similar manner.
(Grandmother’s) Apple Pie.
Line a deep pie-dish with plain paste. Pare, quarter, and cut
apples in thin slices (Greenings best), xidd 1 cup sugar and \ grated
nutmeg mixed with it. Fill dish heaping full of sliced apple, with
sugar sprinkled between layers. Wet edges with cold water, lay on
cover, press down securely that no juice may escape. Bake f hour,
or a little less if apples very tender.
Apple Jam Puddingy.
lb. Flour, i lb. Suet, J lb. Sugar, J 11). Bread Crumbs, i lb. chopped
Apples, 3 Eggs, aud a little Milk, 1 teaspooiiful Bakiug Powder.
Mix the floair, bread crumbs, sueh, sugar, and applies together.
x\dd the eggs and milk, so' that it is of a moist consistency. Add
baking i^owclcr, and pour all into a buttered mould, and boil 4 hours.
Apple Omelette.
6 large Apples, 3 oz. Sugar, 2 Eggs, 3 oz. Butter, 6 oz. Bread Crumbs.
Boil apples as for sauce. Stir in butter and sugar, and Avhen
cold add eggs well beaten. Butter pudding dish cold. Strew layer
of bread crumbs, one inch thick, at bottom of dish and sides. Pour
in apple-s. Strew crumbs over top, and bake one horn-. Turn out,
and sift sugar over it.
Apple Pancakes✪ Apple Pancakes.
Page 99 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 tablespoonfuls Sugar, \ pint Milk, and flavouring to taste, lb. Apples. Have ready some cold stewed apples, which may be prepared the
day before to save time. Kub butter into flour. Add baking powder. Beat, up egg with sugar. Add milk, and stir all into the flour. Mix well. Pour on the top of the apples and bake in moderate oven for I hour. Sift sugar over. Any other kind of stewed fruit is nice with this paste.
Dried Apples Pie.
Wash 1 pint dried apples, and soak in 2 quarts warm water all night. In morning stew 1 hour. Then add 1 pint sugar, a teaspoonful lemon or orange peel, or sliced lemon and J teaspoonful cinnamon. Stew ^ hour longer, then use for filling pies.
Duchesse Apples.
Pare and cook carefully in a rich syrup with a little lemon juice to keep them white. Drain and roll in melted red currant jelly. Gook the trimmings to a thick sauce with the syrup. Put through sieve and mound up on a plate with the balls on top. Sprinkle grated cocoanut over.
Apple Fritters.
Pare and slice 2 apples, and lay on a plate with sugar over them. IMix 1 teacupful flour, teaspoonful baking powder, 1 tablespoonful sugar, 1 egg well beaten (yolk and white separately), a little milk if required. Have frying-pan with a good supply of boiling dripping. Dip the slices of apple into the batter, drop them into the fat, and fry a nice deep brown, both sides. Serve with sifted sugar. Oranges, pine-apple, or any fruit can be used in a similar manner.
(Grandmother’s) Apple Pie.
Line a deep pie-dish with plain paste. Pare, quarter, and cut apples in thin slices (Greenings best), add 1 cup sugar and \ grated nutmeg mixed with it. Fill dish heaping full of sliced apple, with sugar sprinkled between layers. Wet edges with cold water, lay on cover, press down securely that no juice may escape. Bake f hour, or a little less if apples very tender.
Apple Jam Pudding.
lb. Flour, i lb. Suet, J lb. Sugar, J 11). Bread Crumbs, i lb. chopped Apples, 3 Eggs, aud a little Milk, 1 teaspoonful Baking Powder.
Mix the flour, bread crumbs, suet, sugar, and apples together. x\dd the eggs and milk, so' that it is of a moist consistency. Add baking powder, and pour all into a buttered mould, and boil 4 hours.
Apple Omelette.
6 large Apples, 3 oz. Sugar, 2 Eggs, 3 oz. Butter, 6 oz. Bread Crumbs.
Boil apples as for sauce. Stir in butter and sugar, and when
cold add eggs well beaten. Butter pudding dish cold. Strew layer
of bread crumbs, one inch thick, at bottom of dish and sides. Pour
in apples. Strew crumbs over top, and bake one hour. Turn out,
and sift sugar over it.
Apple Pancakes.
Records on this page
Apple PancakesApple Jam PuddingApple Omelette