36 FEUirs AND HOW TO USE THEM. 



it a grenerous half cupful of milk. Stir this liquid into the 

 dry ingredients. Sprinkle the moulding board with flour 

 and roll the dough down to the thickness of a fourth of an 

 inch. Cut this dough into cakes the size of a saucer. 



Put two tablespoonfuls of stewed, sweetened and seasoned 

 apples on each piece of dough, fold over and roll up, pinch- 

 ing the edges together. Have on the ('.re a kettle contain- 

 ing hot fat five or six inches deep. When the fat begins to 

 smoke put in a few turnovers and cook for eight minutes. 

 Drain on brown paper. The apple, used in turnovers, may 

 be flavored with either cinnamon or nutmeg. 



Apple Pan Dowdy.— In the bottom of a deep baking- 

 dish lay thin slices of buttered bread and let them extend 

 up the sides. Fill in a layer of thin sliced apples, grate 

 over nutmeg or sprinkle with cinnamon and turn over a 

 cup of brown sugar melted in half as much hot water. 

 Finish the top with another layer of buttered bread; 

 cover it with an old plate and bake slowly an hour and a 

 half. Invert it on a platter a-nd serve hot with liquid sauce 

 or crr-am. 



Apples Coddled.— Peel and coje sour apples and ar- 

 range them in an earthern or porcelain dish low enough 

 to allow them to be covered. Pill each cavity with sugar 

 and dredge sugar over them. Pour in a cup of hot water, 

 cover closely and simmer in the oven or on the back of the 

 range till the apples are soft. Lift them up without break- 

 ing, dust nutmeg into the syrup and pour over them in the 

 dish in which they are to be served. 



Evaporated Apple Pie.— Soak the apple over night 

 and steam on the hack of the stove till solt but unbroken. 

 Line a pie-plate with paste and on it sprinke one half a 

 cup of sugar. Arrange the sliced apple over this_quite 

 thickly, dust with nutmeg or add a little lemon juice, dot 

 with bits of butter, cover with a crust and bake. 



Apple Dumplings, No 1.— (Mrs. Campbell). Make a 



