Apple Kuchen, — One pint of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one-half teaspoonful salt, an e^, a cupful of milk, two tablespon fills of butter, four large apples. Sift salt, soda • and cream of tartar with the flour and rub in the butter. Put the beaten egg into the milk and mix with the flour. Spread the dough one-half inch thick on a buttered pan. Cut the pared apples in eighths and stick into the dough in rows. Sprinkle with sugar and bake 2S Apple Laye* Cake. — One cupful of sugar creamed with half a cupful '«t butter; add the beaten yolks of four eggs, one-half cupful of milk, two cupfuls of flour, with two level teaspoonfuls of baking powder sifted through it. One teaspoonful of lemon or almond extract and the beaten whites of the eggs. Bake in three layers. When cold spread with this mixture: Peel and grate four large apples✪ Apple Layer Cake, beat into them one cupful of sugar, two teaspoonfuls of melted butter and two whipped eggs. Pour into a porcelain saucepan and stir steadily over a moderate fire until the mixture has boiled one minute. Remove from the fire," add two tea- spoonfuls of lemon juice, a dash of powdered cinnamon and two table- spoonfuls of minced almonds. Cool it and build the cake, sprinkling the top with powdered sugar. nCap the top generously with whipped cream, flavored, "and serve at the table. Apple Sauce Cake. — One cup sugar, ^ cup shortening, one s»i(spoon salt, yi teaspoon ground cloves, one teaspoon cinnamon, '/i teaspoon grated nutmeg, V/i cup raisins, more fruit if desired; one teaspoon soda dissolved IB a little water, one cup unsweetened apple sauce✪ Apple Sauce Cake. Put the dissolved soda into the sauce, let it foam over the ingredients; 1^ cup flour; bake 45 minutes. Apricot Shortcake, — Drain the juice away from the fruit, and cut it in small pieces. Set tn a warm place and proceed to mix the cake. This calls for one ci^iful of flour, four teaspoonfuls of baking powder, two' teaspoonfuls of sugar, and half a teaspoonful of salt sifted together. Into this work four tablespoon fuls of butter, add three-fourths of a cupful of milk✪ Apricot Shortcake, and stir into a light dough. Roll in a floured bowl, and when one-fourth of an inch thick cut into generous squares. BriMh. the squares with melted butter, lay one on top of the other, and bake in"* a hot oven. When done separate the pieces, spread the fruit between the layers and on top, and pile whipped cream over all. A sweet sauce which may be served with the shortcake is made by adding to a cupful of the THE RURAL COOK BOOK. 93 fruit juice one tablespoonfu! of cornstarch wet in a little water and boiled for a few minutes. A tablespoonfiil of butter is melted into the sauce and a tablespoonful of lemon juice is added just before serving. Bath Cake, — One cup of sugar, one-half cup of butter, two-thirds of a cup of sweet milk, whites of four e^s beaten to a stiff froth, two cups of flour, one teaapoonful of baking powder and one-fourth teaspoonful of baking soda. Flavor with vanilla✪ Bath Cake. Bake in square, shallow tins (two will be required). These cakes should be iced in the tins, while warm, and glazed in a hot oven. Then score the icing (without cutting the cake or allowing the icing to harden) into two-inch squares, placing in the center of each square one-half of an English walnut. Set away in tins in a cool place until thoroughly cold, when the squares may be cut out. These little cakes look very pretty and are quite a delicacy.

AI-modernized reading of the original text

Apple Kuchen, — One pint of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one-half teaspoonful salt, an egg, a cupful of milk, two tablespoonfuls of butter, four large apples. Sift salt, soda • and cream of tartar with the flour and rub in the butter. Put the beaten egg into the milk and mix with the flour. Spread the dough one-half inch thick on a buttered pan. Cut the pared apples in eighths and stick into the dough in rows. Sprinkle with sugar and bake 25 minutes. Apple Layer Cake. — One cupful of sugar creamed with half a cupful '«t butter; add the beaten yolks of four eggs, one-half cupful of milk, two cupfuls of flour, with two level teaspoonfuls of baking powder sifted through it. One teaspoonful of lemon or almond extract and the beaten whites of the eggs. Bake in three layers. When cold spread with this mixture: Peel and grate four large apples, beat into them one cupful of sugar, two teaspoonfuls of melted butter and two whipped eggs. Pour into a porcelain saucepan and stir steadily over a moderate fire until the mixture has boiled one minute. Remove from the fire, add two teaspoonfuls of lemon juice, a dash of powdered cinnamon and two tablespoonfuls of minced almonds. Cool it and build the cake, sprinkling the top with powdered sugar. Cap the top generously with whipped cream, flavored, "and serve at the table. Apple Sauce Cake. — One cup sugar, ^ cup shortening, one s»i(spoon salt, yi teaspoon ground cloves, one teaspoon cinnamon, '/i teaspoon grated nutmeg, V/i cup raisins, more fruit if desired; one teaspoon soda dissolved IB a little water, one cup unsweetened apple sauce. Put the dissolved soda into the sauce, let it foam over the ingredients; 1^ cup flour; bake 45 minutes. Apricot Shortcake, — Drain the juice away from the fruit, and cut it in small pieces. Set tn a warm place and proceed to mix the cake. This calls for one cupful of flour, four teaspoonfuls of baking powder, two' teaspoonfuls of sugar, and half a teaspoonful of salt sifted together. Into this work four tablespoon fuls of butter, add three-fourths of a cupful of milk, and stir into a light dough. Roll in a floured bowl, and when one-fourth of an inch thick cut into generous squares. Brush the squares with melted butter, lay one on top of the other, and bake in"* a hot oven. When done separate the pieces, spread the fruit between the layers and on top, and pile whipped cream over all. A sweet sauce which may be served with the shortcake is made by adding to a cupful of the fruit juice one tablespoonfu! of cornstarch wet in a little water and boiled for a few minutes. A tablespoonfiil of butter is melted into the sauce and a tablespoonful of lemon juice is added just before serving. Bath Cake, — One cup of sugar, one-half cup of butter, two-thirds of a cup of sweet milk, whites of four eggs beaten to a stiff froth, two cups of flour, one teaspoonful of baking powder and one-fourth teaspoonful of baking soda. Flavor with vanilla. Bake in square, shallow tins (two will be required). These cakes should be iced in the tins, while warm, and glazed in a hot oven. Then score the icing (without cutting the cake or allowing the icing to harden) into two-inch squares, placing in the center of each square one-half of an English walnut. Set away in tins in a cool place until thoroughly cold, when the squares may be cut out. These little cakes look very pretty and are quite a delicacy.

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Apple Layer CakeApple KuchenApple Sauce CakeApple Sauce CakeApricot ShortcakeBath Cake

The Rural cook book