Fruit recipes

Core, pare, and slice tart apples sufficient for one pint. Stew these with a dessertspoon each of butter and water— carefully, not to burn—then mash as for apple sauce. Place in double boiler and cook till reduced and the apple seems dry. Have ready one-third cup of cornstarch mixed smooth with a little cold water and stir into the apple with a pinch of salt added. Let cook fifteen minutes, just before removing adding one beaten egg, whipping as it cooks, then place ail in a flat, wet mould or deep dish and set aside to cool. When needed drop a teaspoon of the mixture into fine, dry, bread or cracker crumbs, then into an egg beaten, and again into crumbs. Place in the basket of deep frying kettle in boiling fat until brown. Drain and serve with fowl. These croquettes may be spiced or flavoured with lemon. BAKED APPLES TO SERVE WITH MEAT Wash and core cooking apples and fill with equal parts of crumbs and mushrooms or potatoes. Season with catsup, Chili sauce, or herbs. Place applesin baking dish with a bit of butter in each and a little water. Bake till tender. FRIED APPLES Tart apples, pared, quartered and baked, are better than apples fried but to cook the latter with delicate effect place a lump of butter in a saucepan and when heated spread on it a layer of quartered and again divided or finer-sliced apples. Sprinkle with sugar and a little flour letting brown, turning, and browning upon second side. Tart apples and onions (two-thirds apples) may be fried or baked together as indicated for apples alone. APPLE FRITTERS Sliced apples may be dipped in fritter batter (see Introductory Recipes) or chopped apples added to a stiffer batter, and fried in deep kettle. Drain and sprinkle with sugar. APPLE PIE Peel and slice tart apples and place in stewpan with barely enough water to keep from burning. Stew till but half tender (and unbroken); fill a pastry-lined dish or pan, which has sugar and butter sprinkled and dotted over the bottom, with layers of the apple, alternating with the sugar and butter till dish is full. On top sprinkle flour and nutmeg or cinnamon or grated lemon peel and pour over the whole three-fourths cup of the apple-syrup or water and sugar. Place a pastry cover over the top and slash well. The pastry lining should be baked till a light brown before the apples are added. For the paste see Introductory Recipes. APPLE CUSTARD PIE For one large pie use one pint of apple sauce and a tablespoon of butter, the yolks of three eggs beaten well with a pinch of salt and half a cup of sugar. Beat this into a pint of hot milk and bake in shallow tin or dish lined with crust. (Pastry must be baked before pouring in the custard). Flavour with lemon or spice. When done spread over the top a meringue made with the whites of the eggs and a half cup of sugar. APPLE TART Fill a baking dish with apple sauce mixed with two tablespoons of apricot or lemon marmalade. Finish as for apple custard pie, dotting the top with chopped citron or candied cherries or angelica. Or a simple meringue may be substituted. ENGLISH APPLE TART Core and pare tart apples; stew whole with as little water as possible till tender, though unbroken. Line the edges of a baking dish with thin pie paste; fill centre of the dish with the apples, in the middle of each dropping a little orange or other marmalade. Cover the top with a lattice of pastry strips and bake quickly till brown. Serve hot. SCOTCH APPLE TART Pare and core apples and place in a crock in a slow oven with neither water norsugar. When tender mix in Sultana raisins in proportion of one-fourth pound to each pound of apples. Place in baking-dish; sprinkle with grated lemon and sugar, cover with a sheet of pastry well pricked and bake quickly. Serve cold with milk. APPLE TURNOVERS