110 APPLE GROWING IN CALIFORNIA. 



37. Apple Water Wipe, core and pare one large sour apple, put two teaspoonfuls 

 of sugar in the cavity ; bake until tender, mash, pour one cup of boiling water over 

 it and let stand one half hour and strain. This is especially refreshing for fever 

 patients. 



38. Apple Christmas Pudding. Pare, core and quarter six tart apples. Add a cup 

 of water, cover and boil quickly for five minutes. Press through a sieve ; add a table- 

 spoonful of butter and a cup of sugar. Beat three eggs until light ; add one pint of 

 milk and a cup of hot boiled rice. Add the apples and bake for half an hour. Lemon 

 and orange rind may be added. Serve cold with cream or lemon sauce. 



39. Apple Sauce Pudding. Cream one quarter cup of butter with one half cup of 

 brown sugar; add one beaten egg, two tablespoonfuls of milk, one half teaspoonful 

 of baking powder and enough flour to make a stiff batter. Bake in two layers, put 

 together/ while hot with apple sauce and serve with custard. 



40. Apples Baked in Strawberry Jam. Core tart apples and place in a baking 

 dish ; fill the cavities with strawberry jam and bake until soft. Serve hot with cream. 







41. English Apple Pie. Butter a shallow agate dish. Select one that is deeper 

 than a pie plate. Fill the dish with sliced apples, sprinkle with a cup of sugar, half 

 a teaspoonful of salt and a little nutmeg. Put over it two teaspoonfuls of butter in 

 bits ; add three tablespoonfuls of cold water. Cover with good paste and bake for 

 forty minutes. Serve with cream. 



42. Pot Apple Pie. Peel and quarter eight nice tart apples (Greenings are the 

 best), and slice in strips about half a pound of fat salt pork and mix a nice light 

 biscuit dough. Then take an iron kettle and lay strips of the pork across the bottom 

 about half an inch apart, then lay on that loosely some of the quartered apples, then 

 sugar and cinnamon, then slice your biscuit dough in strips about the same as the 

 pork and crosswise, leaving about an inch between each strip. Repeat this operation 

 until you have used up your material, having the biscuit dough on top ; then pour 

 down the side of the kettle carefully a cup of boiling water, cover and cook slowly 

 for one hour and a half, adding boiling water when necessary. This is delicious 

 when served with whipped cream. 



43. Apple Pie Decorated with Cream and Cheese. Make an apple pie after your 

 favorite recipe. Have ready a cream cheese, press through a ricer, cut and fold into 

 the cheese a cup of double cream beaten until solid ; add a few grains of salt. Put 

 this mixture through a pastry tube, in any pattern, on top of the pie. Serve as a 

 dessert at either luncheon or dinner. 



44. Date and Apple Pie. Line a pie plate with a rather rich crust ; fill it with a 

 mixture of chopped dates and apples, sprinkle over half a cup of sugar and one tea- 

 spoonful of cinnamon; add two tablespoonfuls of water, cover with a top crust and 

 bake about one half hour in a moderate oven. 



45. Apple Peanut Salad. Pare, core and chop slightly acid apples and mix them 

 with half as much chopped celery. Mix a dressing of peanut butter, using five table- 

 spoonfuls of lemon juice to one tablespoonful of peanut butter. Mix dressing through 

 the apples and celery and season with salt and cayenne pepper. Chill the salad and 

 serve on lettuce and garnish with peanuts. 



46. Apple, Orange and Peach Salad. Equal parts of apples, peaches and oranges 

 are cut into cubes and mixed with cream dressing. Serve in apple shells or in the 

 rind of oranges. 



47. Apple Chicken Salad. Take six ripe apples and scoop out the centers ; fill 

 them with cold cooked chicken, minced fine, seasoned with finely minced green peppers 

 and salt, with enough cream to moisten. Place apples in a steamer and cook until 

 almost tender. Put them on ice and serve with mayonnaise on lettuce. 



