The Rural cook book

Apple Sponge.— Beat the yolks of three eggs with half a cupful of powdered sugar; flavor with lemon; beat for about 10 minutes; add to it the beaten whites of the eggs. Peel three big tender apples; cut them in thin little slices; sift half a cupful of flour with half a teaspoonful baking powder and mix well with the former; put it in a buttered baking pan and bake in moderate oven for half an hour; spread powdered sugar Apple Puffs. — Chop four sour apples very fine, stir into them one beaten egg, one-fourth cupful molasses, a cupful and a half of cornmeal, the same amount of sifted flour and half a teaspoonful of salt ; dissolve half a teaspoonful of soda in warm water and add it, using enough water to make a thin batter. Bake in buttered cups in a quick" oven. Royal George. — Dissolve half a teaspoonful of soda in a little warm water; add to a cupful of sour cream with a pinch of salt. Then add flour enough to make a dough stiff enough to roll out. Roll this paste very thin and line a deep pudding dish with it, reserving a little for the. top. Fill the dish with tart apples, pared and quartered. Sprinkle half a cupful of sugar over them and dust with cinnamon. Cover with the rest of the paste, cut out in rings and diamonds, and bake until the apples are done. Eat hot with cream or sugar and butter beaten to a froth. Scalloped Apples. — Pare and quarter tart apples. Put in the baking dish a layer of cracker crumbs, cover liberally with butter and granulated sugar. Then lay the apples with edges lapping and sprinkle chopped almonds over them. Then put more crumbs, butter and sugar, then another layer of apples, and sprinkle lightly with crumbs, butter, sugar and cinnamon. Bake until apples are done. Serve with rich cream. Red Apple Sauce. — Wash and quarter — do not pare — enough red apples to fill the bean pot ; sprinkle over a cupful of sugar — more or less, according to the size of the pot — cover and place in the oven on ironing day. Cook three or four hours and pour into a pretty glass dish to cool. The result will be a delicious surprise in the matter of rich flavor and dainty appearance. Baked Apple Sauce. — Wash and rub dry a sufiicient number of Baldwin apples. Remove peel in long strips. Butter a beanpot and fill with the cored and sliced apples, packed in layers. Sprinkle each layer generously with sugar, and sparingly with tiny bits of butter, then cover with strips of peel. Repeat imtil the beanpot is full. Bake in a slow oven for two hours. Pour out, and with a fork remove the strips of peel. Serve heaped in sherbet glasses and topped with a spoonful of whipped cream. Instead of the usual watery mass, you will have a rich red sauce, delicately flavored with the peel, and of about the consistency of marmalade. Steamed Apple Sauce,— Pare and slice the apples rather thinner than for sauce cooked in the usual way, dropping into cold water as you slice them. Drain, turn into the Inner vessel of a double boiler, and fit on the • cover. Fill the outer kettle with warm water and bring to a steady boil. Keep this up for half an hour after the boil begins, then lift the lid and beat the soft apple to a mush with a spoon. Close and cook 15 minutes longer. Run through a colander or a vegetable press, sweeten to taste while hot, and set away to cool. Apple Slump.— ^fake a thin apple sauce, sweeten and flavor with nutmeg; have about two quarts when done. Take pint flour, mix as for biscuit dough, drop the dough by small spoonfuls into the boiling sauce, after they have risen and got set turn over. When done take dumplings out in a deep dish and pour sauce over them ; serve hot.'