82 STATE POMOLOGICAL SOCIETY. 



Another way is to boil or steam apples until they are soft and then 

 turn over thein a syrup made of brown sugar, 



Apple Fritters. Make the batter as for plain fritters. Pare 

 and core nice tart apples ; cut them in thin slices, dip them in the 

 batter and fry brown. 



Bird's Nest Pudding. Pare and core six large apples. Make 

 a syrup of one quart of Avater and one cup of sugar, simmer the apples- 

 in this until they are tender, but not so tender but that they will keep 

 their shape ; lay them in a pudding dish, and cover wuth a custard 

 made with one quart of milk, five eggs, and three spoonfuls of 

 sugar. Bake until the custard is firm. May be eaten either cold or 

 hot and without sauce. 



Apple Float. Fill a deep glass dish half full of soft custard 

 and then heap up with apple snow. (Make the custard with the 

 yolks of the eggs). 



Apple Dowdy. Pare and quarter about one dozen good tart 

 apples, put them in a kettle with one cup of molasses, a small piece 

 of butter, and one pint of hot water. Set this on the fire, and 

 let it come to a boil, and while it is heating make a paste with one 

 pint of flour, one teaspoonful of cream tartar, one-half of saleratus,. 

 and a little milk ; roll this large enough to fit into the kettle, and 

 when the mixture begins to boil, put in the paste, cover tight, and 

 boil gently twenty minutes. To be eaten without sauce. 



Apples are Very Nice in sago and tapioca puddings also in 

 steamed batter puddings. 



Farmer's Fruit Cake. Two cups dried apple, two cups of 

 molasses, two eggs, one cup of butter,' one teaspoonful each of 

 cloves, cassia and nutmeg, three and a half cups of flour, one tea- 

 spoonful of soda. 8oak the apples over night in cold water, then 

 chop, put them in molasses and simmer slowly two hours, then mix 

 the ingredients. 



Apples. Two pounds of apples pared and cored, sliced into a 

 pan ; add one pound sugar, the juice of three lemons, and grated 

 rind of one. Let boil about two hours, turn into a mold. When 

 cold serve with thick cream. 



Cider Apple Sauce. Boil cider away about one-third, then take 

 three parts cider to two of dried, sweet apple. Put into a kettle 

 and cook slowly two or three hours until the apple is soft. 



