STATE POMOLOGICAL SOCIETY. 83 



done. Slrained apple pulp or jelly ma}- be put with tapioca cooked 

 in less water and the whole moulded and served cold with cream. 

 Cooked or chopped apples are also mixed with crumbs or slices of 

 bread or cooked mushes. 



There are many easy combinations possible between the ordinary 

 quick biscuit dough^and apples. The dough may be made light 

 with cream of tartar and soda, or baking powder or with sour milk 

 and soda. A pint of fl)ur makes enough for a small family, one 

 tablespoonful of shortening may be used with this quantity. The 

 dough should be as soft as can be easily handled. Roll out till one- 

 half inch thick. Tnis is a suitably crust for apple dumplings, either 

 steamed or baked, though the latter might be made richer. ' Or the 

 dough may be spread]with cooked or chopped apples sprinkled with 

 spiced sugar and^roUed like a jelh' cake and steamed for an hour. 

 When the time is limited, cut the roll in inch slices, stand on end 

 and steam or bake for thirty minutes. The dough may be made 

 softer, an egg added, the cut apples stirred in and the mixture 

 steamed in cups or in one large pan. 



Apples may be cooked in a pan with a layer of this crust over 

 the top ; when ready to serve, reverse on a plate so the crust will be 

 at the bottom. 



An apple shortcake is far better than strawberry shortcake out of 

 season, and the same dough with a second tablespoojiful of butter 

 will serve for that. 



A similar combination is the old-time pandowdy, where the apples, 

 unsweetened, were baked in deep pans lined and covered with 

 crust. When done, the top crust was removed, the apples spiced 

 and sweetened and alternate layers of crust and apples piled high 

 on a platter. 



The shortcake"^and pandowdy are the connecting links between 

 the apple puddings and apple pies, of which there are many varie- 

 ties. There are pies with sliced apples, stewed apples, pies sweet- 

 ened with molasses, mince pies, Marlboro pies, turnovers and fried 

 pies. None^of these puddings or pies can appear at their best 

 unless wise heads and deft fingers have been used as well as good 

 materials. Much depends on attention to apparently trifling details 

 and too often these are ignored. A loyal American woman has 

 said: "During years of foreign travel I have never met a dish so 

 perfect as the American apple pie can be." 



