Lowney's cook book

beat five minutes ; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with hard sauce. Steamed Chocolate Pudding 2 tablespoons butter I cup milk ^ cup flour 5 egg yolks 1 cup Lowney's Always Ready f cup sugar Chocolate Powder | cup finely chopped almonds ^ teaspoon salt 5 egg whites Melt butter ; add flour, chocolate, salt and milk ; cook five minutes. Beat egg yolks until lemon-colored and thick ; add sugar and almonds ; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream. Baked Apple Dumpling 2 cups flour 1 teaspoon salt 2 tablespoons lard | cup sugar 2 tablespoons butter \ cup water ^ teaspoon baking powder 8 apples cored cinnamon and nutmeg Sift flour, baking powder and salt ; work in lard and butter ; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple ; place in baking pan rough side down. Bake forty-five minutes. Serve with lemon or molasses sauce. Apple Sponge I cup sugar 1 cup flour 1 cup milk 2 teaspoons baking powder 2 eggs 5 sliced apples ^ teaspoon salt Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with Italian sauce. Baked Apples Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water. Baked Apples No. 2 Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar. Apple Flame 8 apples raspberry jam 2 cups sugar rum or brandy 1 cup water 1 cup beaten cream Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add syrup; cover and bake until apples are tender. Be careful to preserve shape of apples. Remove from dish; boil syrup until thick; fill cavities with jam, pour syrup around them and just before sending to table pour over them brandy or rum. Light and serve. Apple Flamingo 8 apples (red) 2 tablespoons lemon juice 2 cups sugar 2 tablespoons orange juice 1 cup water grated rind one half lemon 1 cup cream grated rind one half orange Wipe apples; arrange in baking dish; add sugar and 218 lowney's cook book water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape. Remove skin in a way to leave bright coloring on the apple. Boil syrup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream. Apple Soufflé 3 cups quartered apples 3 egg yolks 2 tablespoons butter 6 egg whites I cup sugar nutmeg and lemon juice Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream. Scalloped Apple 1 cup sugar 1| cup bread crumbs from center