Cassell's dictionary of cookery

Apple (Swiss) Pudding. — Butter a deep pie-dish. Place in alternate layers two pounds of apples sliced, sweetened, and flavoured, and two pounds of rusks soaked in. milk and beaten with a fork. Let the rusks be at the top and the bottom. Pour melted butter over the whole, and bake until nicely browned. Serve with sifted sugar. Time to bake, forty minutes. Probable cost, Is. Sufficient for four or five persons. Apple Tansy. — Pare and core six or eight large apples, cut them into thin, round slices, and fry them in butter. Then beat up three eggs in a pint of cream, and pour them upon the apples. Time to try the apples, five minutes. Probable cost. Is. 8d. Sufficient for five or six persons. Apple Tart or Cake.— Line a shallow pie-dish with good puff paste. Make a mixture consisting of two pounds of apples pared, cored, and chopped, the peel of two lemons grated, a piece of butter the size of a large egg, four eggs well beaten, and a cupful of cream or new milk, and sugar according to taste. Mix these ingredients thoroughly. Put them on the paste, leaving a narrow rim all round. Blanch a few almonds, cut them into long strips, place them over the top of the apples, and bake in a quick oven. Care should be taken that the almonds are not too much baked. Time, three-quarters of an hour. Sufficient for three medium-sized dishes. Probable cost, '2s. 6d. Apple Tart, Economiea-l.- Take three-quarters of a pound of flour: mix with it a teaspoonful of baking powder, and a little salt ; rub well in half a pound of clarified beef diipping, and make it into a paste with cold water. Roll it out two or three times. Line the edge of a pie-dish with a little paste about a quarter of an inch thick. Wet it all round to make the cover adhere. Pare, core, and quarter a dozen, apples. Put them into the dish with a little moist sugar, a couple of cloves, and a tablespoonful of water. Cover it over with paste. Trim it nicely round the edges. Make a hole in the middle for the steam to escape, and bake in a good oven. Time to bake, one hour. Sufficient for six persons. Probable cost, lOd. Apple Tart, Open. —Line a shallow tart-dish with puff paste. Spread over it smoothly apple-pulp flavoured and sweetened, about half OPEN TART. an inch in thickness. Cut strips of pastry, twist them, and lay them in cross-bars over the tart. Bake in a good oven. Time to bake, about half an hour. Sufficient for four- or five persons. Probable cost, 8d. APP <-i ) APP Apple Tart, Plain. — Line the edge of a tart-dish with good short crust, till it with npplcs pared, cored, and quartered, and a little lemon-juice and sugar strewn over. A little water may be added if the apples are n-ot juicy. Cover it with paste and Bake in a good oven. Time to bake, nearly an hour. Sufficient for five or six persons. Probable cost, Is.