106 APPLE GROWING IN CALIFORNIA. 



RECIPES. 



1. Baked Apples. Peel and core tart apples ; fill the holes with shredded citron,, 

 raisins, sugar and a little lemon peel. Place in baking dish and pour over them one 



half cup of water and dust with granulated sugar. Bake in a slow oven until per- 

 fectly tender and sprinkle with soft bread crumbs and sugar; bake for ten minutes 

 and serve hot with cream or pudding sauce. 



2. Apple Fritters, English Style. Beat one egg, add a few grains of salt and one 

 fourth cup of milk ; cut out four rounds of bread from half inch slices of stale bread ; 

 set the bread into the milk and egg mixture and cook in deep fat. 



Stew apples, pared and cored, in a few spoonfuls of syrup. Place an apple on 

 each round of bread and grate a little nutmeg over the top. Serve very hot. 



3. Afterthought. One pint of nice apple sauce sweetened to taste : stir in the yolks 

 of two eggs well beaten. Bake for fifteen minutes. Cover with a meringue made of 

 two well beaten whites and one half cup of powdered sugar. Return to the oven and. 

 brown. 



4. Apricot Sherbet Served in Apple Shells. Select bright red apples of uniform 

 size, rub until they have a high polish. Cut off the blossom end and scoop out the 

 pulp ; carefully notch the edge. Fill with apricot sherbet and serve upon apple loaves. 



5. Apple Balls with a Mixture of Fruit. Peel large apples, with a potato scoop 

 cut out small balls, dropping them into water with a little vinegar added to keep them 

 white. Prepare a mixture of grapefruit pulp, pineapple and banana and put into 

 glasses ; add a few of the apple balls, pour over all the juice left from the fruit which 

 has been boiled down with sugar ; cool and serve at once or the apples may turn 

 brown. 



6. Apple Balls Served in Symp. Prepare the apple balls as above : prepare a rich 

 sugar syrup ; color with a little pink color paste and drop in the balls, cook slowly 

 until the balls are softened, pile in glasses and add a little syrup to each glass. Serve- 

 cold. 



7. Broicn Betty. Pare and chop six apples ; place a layer of apple in a well 

 buttered pudding dish, then a layer of bread crumbs, sprinkle with brown sugar and 

 cinnamon, repeat until the dish is full ; add several generous lumps of butter and 

 pour sweet milk or hot water on until it comes within an inch of the top of the pan. 

 Bake in a moderate oven until brown and serve with plain or whipped cream. 



8. Apple Butter. Pare, core and quarter the desired quantity of apples, allowing 

 one third of sweet to two thirds of sour apples. Boil sweet cider until it is reduced 

 one half. While the cider is boiling rapidly add apples until the mixture is the desired 

 thickness. Cook slowly, stirring constantly and skimming when necessary. When the 

 apples begin to separate from the cider take two pounds of sugar to each bushel of 

 apples used ; add a little ground cinnamon and boil until it remains in a smooth mass, 

 when a little is cooled. Usually one and one half bushels of apples- are enough for 

 one and one half gallons of boiled cider. 



9. Apple Biscuit. To one pint of light bread sponge add one quarter cup of 

 molasses, one teaspoonful of lard and graham or whole wheat flour for a soft dough. 

 Beat vigorously and finally work into the dough one large cup of chopped apple : 

 shape the dough into biscuit and pl:iro in muffin pans and allow them to be very light 

 before baking. 



10. Dried Apple Butter. Wash one pound of dried or evaporated apples thor- 

 oughly, soak over night ; in the morning cook with plenty of water. When well done 

 rub through a sieve or colander ; add sugar and cinnamon to taste, the juice of one 

 lemon, juice of two oranges and butter the size of an egg. Cook slowly until it will 

 drop heavily from a spoon. 



