36 FRUIT RECIPES 



cooking carefully a few minutes. Add salt to taste, a cup 

 each of molasses and suet (chopped) . Pour over the apples ; 

 place in baking-dish and bake two hours or boil (in pudding 

 cloth) for three. 



APPLE AMBER 



Core, peel, and chop three-fourths pound of apples. Mix 

 together four ounces of suet, two each of sugar and flour, 

 and six of breadcrumbs. When chopped and mixed add 

 a little nutmeg and grated lemon peel and two beaten eggs. 

 Stir thoroughly and place in a well buttered mould with 

 cloth tied tight over the top. Boil three hours. 



GERMAN APPLE CAKE (Simple) No. t 

 or Apfel Kuchen 



Add to one pint of the sponge for the usual light bread 

 one-half cup each of sugar and shortening, one-half tea- 

 spoon salt, one cup of milk and enough flour to make a soft 

 ^ough. Spread this half an inch thick in the baking- 

 pan and on it place in rows thin, lengthwise slices of apples. 

 Let this rise half an hour in a warm spot ; sprinkle with one 

 half cup of sugar and cinnamon mixed — also a few bits of 

 butter — then bake. 



GERMAN APPLE CAKE No. 2 



This form of "kuchen" may be made with baking pow- 

 der. Use a pint of flour in which have been sifted a half 

 teaspoon of salt and one and a half of baking powder with 

 a tablespoon of sugar. Rub through this two tablespoons 

 of butter, and mix well with one beaten egg and enough 

 milk to make a thick batter (three-fourths cup or more). 

 Place in baking pan one inch thick and over the top place 

 apples cut into eighths, in rows, sharp edges pressed into 

 the dough. Sprinkle as above with cinnamon and sugar 

 and bake in brisk oven. 



