17S8 



ENCYCLOPEDIA OF PRACTICAL HORTICULTUUK 



Apple Whip 



Pare, quarter and core four sour apples, 

 steam until tender, and rub through a 

 sieve; there should he three-fourths of a 

 cup of pulp. Beat on a platter the whites 

 of three eggs, gradually add the apple 

 pulp, sweetened to taste, and continue 

 beating. Pile lightly on a serving dish 

 and chill. Serve with cream or soft cus- 

 tard. 



Baked .Vpples 



Wipe and core sour apples. Place in a 

 baking dish and fill centers with sugar 

 and cinnamon, allowing one-half cup of 

 sugar and one-fourth teaspoon of cinna- 

 mon to eight apples. Cover the bottom 

 of the dish with boiling water and bake 

 in a hot oven until soft, basting often 

 with syrup in the dish. Serve hot or cold 

 with cream. The centers may be filled 

 with raisins or jelly if preferred. 



Panned Haked Apples 



Core and cut apples into eighths. Put 

 a layer in a baking dish, sprinkle with 

 two tablespoons of sugar, add another 

 layer of apples and continue until the 

 dish is full. Add to each quart of apples 

 a half pint of water; cover the dish and 

 bake in a quick oven until soft. The 

 skin, which is left on, gives a fine flavor. 

 Serve hot in the dish in which they were 

 baked. This is very nice when served 

 with the meat course at dinner. 



Apple Cake 



Stew 3 apples and let cool; take V2 cup 

 of butter, 1 cup sugar, 2 eggs, 1 table- 

 spoonful soda, 1 cup of sour milk, 4 cups 

 of flour, cinnamon, cloves and nutmeg; 

 then 2 cups of apple sauce, 2 cups of mo- 

 lasses; bake in moderate oven; when 

 done spread with whipped cream. 



Dnteli Apple Cake 



Mix one cup of scalded milk, onetliird 

 of a cup of butter, one-third of a cup of 

 sugar and one-half a teaspoon of salt. 

 When lukewarm add one yeast cake, 

 broken into small pieces, two unbeaten 

 eggs and flour to make a soft dough. Beat 

 thoroughly, cover and let rise until the 

 mixture has doubled its bulk. Beat thor- 

 oughly and again let rise. Spread as 



thinly as possibU' in a well-buttered drip- 

 ping pan, brush over with nulted butter. 

 I'ri'sw sliced apples into the dough in even 

 rows. Sprinkle with one-fourth cup of 

 sugar mixed with one-half teaspoon of 

 cinnamon, then with two tablespoons of 

 well-washed currants. Cover and let rise; 

 hake in a moderate oven for 30 minutes. 

 Cut in squares and serve plain, or with 

 whipped cream. 



Dried Apple Cake 



Chop fine 3 cups of dried apples which 

 have been well soaked. Add 3 cups 

 sugar, 1 cup of raisins and 1 cup of cur- 

 rants; cook in very little water until the 

 apples are soft. When cold, add 3 well- 

 beaten eggs, V2 cup butter, 1 teaspoon 

 each of cinnamon, cloves and allspice, and 

 3 cups of fiour sifted with one teaspoon 

 of soda. Stir well and bake in one loaf. 

 Bake for one hour in a moderate oven. 



To Dry Apples 



Select sound fruit that has matured. 

 Pare, core and quarter, and slice length- 

 wise. String and dry near the fire, or 

 spread on frames covered with muslin or 

 netting, and let dry in the sun. If the 

 winter apples are not keeping well, it is 

 a good plan to dry them to prevent waste. 

 Although some have a prejudice against 

 dried apples, they can be made very pal- 

 atable with a little care. 



Dried Apple Roly-Poly 



Sift a pint of flour, two tablespoons of 

 baking powder and one-half teaspoon of 

 salt, rub in one tablespoon of shortening. 

 Add two-thirds cup of water, knead 

 quickly and roll out into a very thin 

 sheet. Brush with melted butter. Chop 

 dried apples fine. The apples should have 

 been soaked over night. Sprinkle over the 

 dough the apples and four tablespoons of 

 sugar. Roll up and place in a buttered 

 baking pan, brush with water and bake 

 in a moderately hot oven for three-quar- 

 ters of an hour. After the roll has been 

 baking for half an hour, baste with a 

 tablespoon of sugar dissolved in two 

 tablespoons of water; return to the oven 

 to glaze. Serve hot with cream and 

 sugar. 



