1406 THE FRUIT INDUSTRY IN XEW YORK STATE 



r Apple FiU'nifj for Pies 

 M. W. Howard 



3 cups pared and sliced apples 

 1/2 cup sugar 



% teaspoon salt 

 ^4 teaspoon cinnamon 

 1 tablespoon butter 

 Grated rind of half lemon. 



If peaches are substituted, omit the lemon and cinnamon and 

 add 2 tablespoons of water., 



Apple Cake 



(Peaches may be used instead) 

 1 pint flour 

 % teaspoon salt 



4 level teaspoons baking powder 

 14 cup butter 



1 egg 



% cup milk 



4 apples (or more as needed) 



2 tablespoons sugar 



Mix and sift the dry ingredients. Rub in -the butter, as for 

 biscuits or pastry. Beat the egg, add the milk to it, and add 

 to the dry ingredients. Pour into a pan so that the mixture is % 

 inch thick. Pare and core the apples and cut into eighths. Ar- 

 range the pieces of apple, narrow edge down, in close rows on top 

 of the cake. Sprinkle with sugar and bake in a hot oven twenty 

 to thirty minutes. If the apples do not seem quite tender when the 

 cake is done, invert a tin over the cake after taking it from the 

 oven and leave for five or ten minutes. This will soften the apples 

 by steaming. 



FKUIT AND NUT PUDDING 

 M. W. Howard 



(Use peaches, apples, pears, pineapples, or quinces) 



1 cup sugar 



2 cups fine breadcrumbs 

 1/2 CU P chopped nuts 



