TARlOUa DISHES, 4S1 



tie flour, wetting the edges of the crust, as for pies, to make it stick. Lap the 

 crust over the fruit, fastening the edges securely. It now resembles the old- 

 fashioned 'turnover,' and should be pricked with a fork to expel the air, and 

 squeezed in the hand until it assumes a round form about the size of a large tea- 

 cup. When they are all made in this way, drop them into a kettle containing 

 about a gallon of boiling water, previously salted a little, and on the bottom an 

 old plate, to prevent their burning. Keep them boiling briskly for % of an 

 hour, covered closely, when they will be done, which may be determined by 

 trying with a fork. Serve hot with cream and sugar, flavored with lemon or 

 nutmeg. Pieplant is very nice served in this way, as well as strawberries, rasj>- 

 berries and other fruits, and they always find a ready market at the dinner 

 table." 



Apple Diimplings, Steamed.— Pare and punch out the core of nice 

 juicy tart apples that will cook quickly; then take light biscuit dough, roll out 

 1^ inch thick and fold around each apple. Put into the steamer to rise, then 

 steam till done. Eat with cream and sugar, or butter and sugar rubbed 

 together, or, what is very nice, maple syrup. 



Apple Tapioca Pudding.— Soak 1 cup of tapioca over night in 1 qt. of 

 water; pare, core and slice a sufficient quantity of tart cooking apples, and add 

 sugar as needed, with a little water to prevent burning or sticking to the bottom 

 of the pudding-dish; set in the oven to bake, and when nearly done take out 

 the dish and pour over the tapioca and return to the oven until the tapioca jellies. 

 To be eaten with cream and sugar or other sauce, as preferred. 



Apple Custard.— Stew some tart, tender apples; sweeten and flavor to 

 taste; then when cold pour over them a boiled custard, made of 4 eggs to 1 qt. 

 of good milk, with sugar and nutmeg as you like. Let it be quite cold before 

 served. 



Apple Custard Pie. — Stewed apples, green or dried, 3 cups; sugar, 1 

 cup; 6 eggs; milk, 1 qt. Beat the eggs separately, mix the yolks with the 

 apple and sugar, season with nutmeg, add the milk, and lastly the beaten whites 

 of eggs. Bake like a tart without cover. — Toledo Post. 



Apple Bird's-Nest Pudding.— Alternate layers of thinly sliced bread 

 and butter, and good, tart cooking apples pared, cored and sliced. Sprinkle a 

 little sugar over the apples and dust vnth. cinnamon, nutmeg or allspice, as pre- 

 ferred. When the pudding-dish is filled, grate over the last layer, which should 

 be bread, the yellow rind of a lemon, and squeeze over all the juice of the 

 lemon. Bake 1 hour in a slow oven, taking care to avoid burning the top. It 

 will turn out of the dish if the latter has been well buttered. Serve hot, with 

 or without pudding sauce. — Toledo Post. 



Remarks. — I suppose this takes the name of "Bird's-Nest" from its resem- 

 blance when turned out of the dish to the rough outaide of a bird's-nest. But 

 it is delicious, all the same, with cream and sugar or rich milk sauce. 



A Delicious Dish With Sweet Apples.— Bake sweet apples and slice. 

 Sweeten nice cream, flavor with lemon, vanilla or nutmeg, and pour oyer the 

 apples. — Old Hovsekeeper in Blade, 

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