REiCIPEiS 



1783 



Fill the centers with spiced prunes and 

 dust the top of each apple with powdered 

 sugar and serve hot. 



Hodgepodge Pudding 



2 cupfuls of apples, chopped fine. 



1 cupful of chopped English walnuts. 

 % cupful of raisins, seeded and chopped. 

 % cupful of orange juice. 

 % teaspoonful of ground cinnamon. 



3 tablespoonfuls of sugar. 



Mix the ingredients, turn into a but- 

 tered haking-dish, dot the top with bits 

 of butter, and bake (covered) until the 

 apples are tender. Moisten with a little 

 water if the apples are not sufficiently 

 juicy. Serve hot with a sauce made as 

 follows: Cream half a cupful of butter, 

 add gradually 1 cupful of brown sugar, 

 heat in a double boiler, adding gradually 

 and very slowly half a cupful of cream. 

 Stir constantly to prevent curdling. Add 

 1 teaspoonful of vanilla extract after re- 

 moving the sauce from the fire. 



Apple Icing 



One cup of sugar, one-third cup of 

 water, 1 saltspoon of cream of tartar; 

 heat gradually and boil without stirring 

 until the syrup will thread when dropped 

 from a fork. Pour slowly over the well- 

 beaten white of one eggy beating con- 

 stantly, and continue until thick enough 

 to spread. Add 2 tablespoons of grated 

 apple, beat and spread on the cake. 



Apple Jonathan 



Peel and slice very thin four large or 

 five small G-reening apples; place in deep 

 pudding dish or baking dish with 2 table- 

 spoonfuls cold water. Make batter of 

 one-third cupful of butter, 1 large cupful 

 of granulated sugar, 2 eggs beaten thor- 

 oughly, 2 large cupfuls flour, with 4 tea- 

 spoonfuls good baking powder and 1 tea- 

 spoonful salt sifted together, stirring 

 well; then add flour. Blend the whole 

 for five minutes, then pour over the 

 apples; let stand five minutes before 

 placing in oven; bake 30 minutes. 



Sance for Apple Jonathan 



One and one-half cupfuls sweet milk, 1 

 tablespoonful butter, one-half cupful 

 sugar, 2 tablespoonfuls constarch, 3 heap- 



ing tablespoonfuls raspberry jam. Place 

 milk in porcelain dish over fire, let boil 

 slowly; mix butter, sugar and cornstarch 

 together; add one-third cupful cold milk; 

 mix until smooth, then stir slowly into 

 the boiling milk; let boil five minutes, 

 then remove from fire and add raspberry 

 jam. To be served hot. 



Jellied Apples With Almonds 



Pare, core and quarter Golden Pippins; 

 stew until soft and beat smooth. Make 

 syrup by boiling a pound and a half of 

 sugar and a pint of water for every two 

 pounds of apples. Put the apple pulp 

 and the juice of 3 lemons into the syrup 

 and boil gently until stiff enough to drop 

 heavily from the spoon. Pour into a wet 

 mold and when cold turn onto a serving 

 dish. Stick blanched almonds into the 

 jelly and surround with whipped cream. 



Apples, Lexington Style 



Core and pare eight apples, rub with 

 lemon and cut in halves and cook in a 

 syrup until tender. Let them cool, then 

 roll in sponge cake crumbs, then in egg 

 and milk, then in the crumbs, and cook 

 in deep fat. Fill the centers with grated 

 pineapple and currant jelly. Surround 

 the apples with the syrup and serve. 



Apple Loaf 



Reserve enough bread dough to make 

 a small loaf. Work thoroughly into it 

 one tablespoon of butter, one-third cup 

 of sugar, one-quarter of a teaspoon of 

 cinnamon and 2 well-beaten eggs. Add 

 flour to make a soft dough, knead lightly 

 and let rise. Divide into three equal 

 parts and roll each part to fit the pan. 

 Lay one piece in a buttered pan, spread 

 over it an inch layer of sour apples 

 chopped fine. Pour over the apples a 

 tablespoon of melted butter; cover with 

 the second piece of dough and continue 

 as before; brush the top with milk and 

 let rise until very light. Steam for one 

 hour, then place in a hot oven to brown 

 lightly. Serve in slices with sugar and 

 cream. 



Apples in Maple Syrup 



Cut eight apples in halves and remove 

 the cores with a teaspoon; put into a bak- 



