RECIPES 



1781 



and pour the syrup over them. Serve 

 with whipped oream. 



Craliiipitle Mnrinalade 



Wash aiifl core crabapples and put 

 them through the meat chopper. Put 

 into a preserving kettle and add water 

 until it shows through the top layer of 

 apples. Cook until soft. Weigh and add 

 an equal weight of sugar. Cook until 

 the mixture forms a jelly when cooled, 

 and pour into sterilized glasses. Cover 

 with paraffin. 



Apple Custards 



Steam two large, tart apples that have 

 been peeled and cored. Rub them through 

 a sieve, and add 1 cupful of milk, 2 tea- 

 spoonfuls of butter, % of a cupful of 

 sugar and the yolks of 4 eggs. Turn 

 the mixture into baking cups, stand them 

 in hot water and bake about 20 minutes. 

 When they come from the oven, pile the 

 beaten white of egg on top of each cup, 

 sprinkle with powdered sugar and place 

 in the oven to brown slightly. Serve 

 cold. 



Apple Croquettes 



Pare, quarter and core enough tart 

 apples to make a pint ; place in a sauce- 

 pan with 1 small tablespoon of butter 

 and, if the apples are not juicy, a few 

 tablespoons of water. Cover and stew 

 gently until tender, then press through 

 a sieve. Return to the fire and add 

 sugar. Add 1 tablespoon of cornstarch 

 and % of a teaspoon of salt, mixed to a 

 thin paste with cold water; stir until 

 thickened, cover and cook slowly for 15 

 minutes. Turn out on a greased dish 

 and set away until cold. Form into tiny 

 croquettes, roll in bread crumbs, dip in 

 lightly beaten egg, then roll again in 

 crumbs and fry in deep fat; drain on 

 unglazed paper and serve with roast 

 pork or roast goose. 



Delinonic'o .Vpples 



Put a layer of apple sauce in a but- 

 tered pudding dish, sprinkle with ground 

 almonds, dot with butter and sprinkle 

 with crushed macaroons, add a little 

 water and bake. Delicious when served 

 with meat. 



Apple Delight 



Put a layer of apple sauce in a but- 

 tered pudding dish, dot with butter, add 

 a layer of chopped peaches and apricots, 

 sprinkle with blanched almonds ground 

 rather coarsely, repeat until the pan is 

 full; pour the peach juice over the mix- 

 lure and bake for one hour. Serve as a 

 relish with meat course. 



East India Cliutiiej (Apple) 



Pare and core 12 sour apples. Peel 

 1 medium-sized onion. Remove seeds 

 and stems from 3 peppers, 1 of which 

 sdiould be red. Chop apples, peppers, 

 onion and 1 cup of raisins very fine. Add 

 the juice of 4 lemons, 1 pint of cider 

 vinegar and half a cup of currant jelly; 

 let simmer very gently for one hour, 

 stirring frequently. Add 1 pint of cider 

 vinegar, 2 cups of sugar, 1 tablespoon 

 each of salt and ground ginger and 14 

 of a teaspoonful of cayenne; cook for 

 one hour more, stirring constantly. Store 

 as canned fruit. 



Apple Farci 



Choose tart red apples. Northern Spys, 

 if possible: wash, wipe and core. Do not 

 pare. With the corer remove apple In 

 three places, equally distant from stem 

 and blossom end, holding corer in 

 oblique position and pressing downward 

 toward center. Pill these cavities with 

 raisins, dates or figs, sugar, cinnamon. 

 Canned or fresh pineapple is delicious 

 filling. Always use raisins, placing them 

 in the cavities first to prevent the other 

 filling from slipping through. After 

 filling, place the apples in a pan that 

 has been sprinkled with sugar and cin- 

 namon. Sprinkle each apple with sugar 

 and cinnamon. Place in a hot oven until 

 the sugar melts, then add ^4 cup of water 

 or fruit juice, and bake until tender. 

 Baste frequently with the syrup. Serve 

 either hot or cold, with whipped cream 

 sprinkled with cocoa. 



Apple Float 



Peel six big apples and slice them. Put 

 them in a sauce pan with just enough 

 water to cover them, and cook until ten- 

 der. Then put them through a colander 



