RECIPES 



17S9 



Individual Apple Duiiipliiigs 



Butter six muffin rings and set tliem on 

 a shallow agate pan which has been well 

 buttered. Fill the rings with sliced 

 apples. Make a dough of 1% cups of 

 pastry flour sifted several times with 

 one-half teaspoon of salt and three level 

 teaspoons of baking powder. Chop Into 

 the dry ingredients one-fourth of a cup 

 of shortening; gradually add three-fourths 

 of a cup of milk or water. Drop the 

 dough on the apples on the rings. Let 

 bake about 20 minutes. With a spatula 

 remove each dumpling from the ring, 

 place on a dish with the crust side down. 

 Serve with cream and sugar, hard sauce 

 or with a fruit sauce. 



Apple Jelly 



Cut 12 pounds of apples into quarters 

 and core. Put into preserving kettle and 

 add 6 quarts of water; cover and boil 

 gently for 20 minutes. Drain over night 

 and strain the juice. Boil rapidly for 

 five minutes and add one pound of hot 

 sugar to each pint of juice: stir until the 

 sugar dissolves, and boil quickly until it 

 will form a jelly on the spoon or on a 

 cold plate. Add the seeds of two vanilla 

 beans and pour into sterilized glasses. 

 Cover with paraffin. See Canning and 

 Preserving Fruit, page 729. 



Apple and Barberry Jelly 



Equal parts of barberry and apple 

 juice; let boil for 20 minutes and add an 

 equal amount of sugar. Let boil briskly 

 until it jellies on a spoon. Quince, grape, 

 strawberry, raspberry, blackberry, rhu- 

 barb, cherry, peach, mountain ash, Ore- 

 gon grape, wild plum, or almost any high- 

 ly flavored fruit may be used instead of 

 the barberry juice. 



Apple Mint Jelly 



Mint jelly may be made by adding a 

 few sprigs of spearmint and enough 

 green vegetable coloring to apple jelly 

 while hot to give it a good color and 

 flavor. 



Spiced Apple Jelly 



Wash and quarter apples. Cover with 

 three quarts of cold water and one quart 

 of vinegar. Boil until soft. Drain 



through a colander. Strain juice through 

 a jelly bag. Take equal measures of 

 sugar and juice, two dozen whole cloves 

 and some stick cinnamon. Boil until it 

 jells; strain out the spices. 



Apple PreserTes 



Make a syrup of one pound of sugar 

 and to half a pint of water add the thin 

 outer rind and the juice of one lemon; 

 let boil briskly for five minutes. Drop 

 quarters of apples Into the syrup and 

 cook gently until clear; stand aside to 

 cool. When cold, transfer carefully to 

 jars and boil the syrup down. Pour over 

 the apples and seal. 



Apple and Quince Preserves 



Pare, core and quarter Baldwin apples; 

 add a third as many quinces that have 

 been pared, cored and cut into small 

 pieces and boiled until tender. Make a 

 syrup of the water in which the quinces 

 were boiled and as much sugar as there 

 are apples and quinces. Let boil, skim 

 and drop the quinces and apples in, and 

 let boil for 15 minutes; dip out carefully 

 and put into jelly glasses; boil the syrup 

 until it will jelly and pour over the fruit. 



Apple Chips 



Cut eight pounds of sweet apples into 

 small pieces. Do not pare. Add four 

 pounds of sugar and one-fourth of a 

 pound of Canton ginger. Add the sugar 

 and ginger to the apples and let stand 

 for 24 hours; add four lemons cut into 

 small pieces, rejecting seeds. Cook slowly 

 for three hours. Put into glasses or stone 

 jars and cover with paraffin. 



Preserved Hyslop Craliapples 



Cut out the blossom, but leave on the 

 stem. Cover the bottom of an earthen- 

 ware crock with water; put in a layer of 

 apples. Cover with a thick layer of 

 sugar. Add a layer of crabapples, and 

 continue in this manner until the crock 

 is full. Cover and bake for eight or ten 

 hours in a very slow oven. Cover, and 

 when cool place in a dark, cool place. 

 The result is a delicious, translucent 

 apple in a red jelly. 



Preserved Apples (Whole) 



Pare and core large, firm apples. Boil 



