RECIPES 



1779 



central opening; put a teaspoon of cur- 

 rant jelly in the center of each apple. 

 Beat a cup of cream until firm; put this 

 around the apples and serve. 



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. Pill 

 with apricot sherbet and serve upon 

 apple leaves. 



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 grape- 

 fruit 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. 



Baked Apples With Nuts 



Peel and core as many apples as are 

 desired and place them in a deep pan, 

 with a heaping tablespoonful of sugar 

 and half a cupful of water to each apple. 

 Place in the center of each apple a spoon- 

 ful of chopped nuts and a strip of lemon 

 or orange peel. Sprinkle with cinnamon 

 and nutmeg, and bake very slowly until 

 the juice becomes jelly-like. 



Apples in Bloom 



Cook red apples in boiling water until 

 soft. Have the water half surround the 

 apples and turn often. Remove skins 

 carefully that the red color may remain, 

 and arrange on serving dish. To the 

 water add 1 cup of sugar, grated rind 

 of 1 lemon and juice of 1 orange; sim- 

 mer until reduced to 1 cup. Cool and 

 pour over the apples. Serve with cream 

 sauce. 



Cream Sauce 



Beat the white of 1 egg stiff; add the 

 well-beaten yolk of 1 egg, and gradually 

 add 1 cup of powdered sugar. Beat % 

 cup of thick cream and Y, cup of milk 

 until stiff; combine the mixture and add 

 '4 teaspoon of vanilla. 



Brown 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 gen- 

 erous 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. 



Apple Butter Canapes 



Cut thick slices from a loaf of brown 

 bread. Stamp into rounds with a biscuit 

 cutter. Spread each round with apple 

 butter. In the center place an English 

 walnut or hickory nut meat, and arrange 

 a border of chopped nuts around the 

 edge. Serve with cheese cubes. 



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 constant- 

 ly, and skimming when necessary. When 

 the apples begin to separate from the 

 cider, take 2 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 1% bushels of apples are enough 

 for 1% gallons of boiled cider. 



Apple Biscuit 



To 1 pint of light bread sponge add % 

 cup of molasses, 1 tablespoon of lard and 

 graham or whole wheat for a soft dough. 

 Beat vigorously and finally work into the 

 dough 1 large cup of chopped apple; 

 shape the dough into biscuit and place 

 in muffin pans, and allow them to be very 

 light before baking. 



Apples en Casserole 



Pare, core and slice 2 quarts of apples 

 and put in an earthen dish, alternately, 

 with 1'^. cups of sugar; add % cup of 

 cold water, cover the dish and bake in a 

 moderate oven. Serve either hot or cold, 

 with cream. 



