THE APPLE 37 



GERMAN APPLE CAKE No. 3 



Into a pound and a quarter of sifted flour rub three- 

 fourths pound of butter and roll out an inch thick. Have 

 ready pared, cored, and sliced thin, (as in foregoing recipe) 

 juicy apples mixed with one or two quinces and half a 

 pound of raisins seeded. Sweeten well with brown sugar 

 and add a little nutmeg with a winegtassful of rosewater 

 or the juice and rind of two lemons. Place this mixed 

 fruit on the pastry and fold over, then put in a baking 

 pan which has been sprinkled with a little butter, cinna- 

 mon, and sugar. Also on top sprinkle this and while 

 baking add more. Bake two hours in moderate oven. 



DRIED^APPLE FRUIT CAKS 



Soak two cups of dried apples over night. In the morn- 

 ing chop and simmer them, until dark, (red or brown), in 

 two cups of Orleans molasses. Let cool and add one cup 

 each of butter and milk, one half cup sugar, three cups of 

 flour, two level teaspoons each of cinnamon, allspice, and 

 cloves, three of baking powder, three eggs, and one-half 

 pound of raisins. (Also, if liked, a cup of currants and a 

 tablespoon of chopped citron.) Bake for two or two and 

 a half hours in slow oven. 



APPLE SOLID 



Simmer one and one half pounds lump sugar with three 

 pounds sliced apples and juice and grated rind of three 

 lemons, until thick, when pour into a wetted mould till cold. 

 Turn out and serve with cream. 



APPLE SNOW 



Apple Snow may be made in two ways, using either the 

 cooked or uncooked apples. For the uncooked grate a 



