RECIPES 



1785 



third time returning to thoroughly heat 

 through before putting into jars. 



Porcupine Apples 



Select apples of equal size. Pare, core 

 and cook in syrup made of 1 cup of water 

 to each half cup of sugar. Boil syrup 

 down and roll the apples in it. Stud with 

 blanched almonds; fill the centers with 

 jelly. Arrange on a large plate with 

 rolled wafers between apples. 



Apple and Potato Oateau 



5 apples. 



1 cupful of sugar. 



Juice and grated rind of half a lemon. 



2 good-sized baked potatoes. 

 2 eggs. 



1 wineglassful of sherry. 



% cupful of apple jelly. 



% cupful of unsweetened custard. 



Core and peel the apples and put them 

 in the double boiler with the sugar and 

 lemon juice and rind. Remove the skins 

 from the baked potatoes and rub the 

 pulp through a sieve. Separate the yolks 

 and whites of the eggs, beat them thor- 

 oughly and add them to the apple pulp 

 when cool. Add the potato pulp, and the 

 sherry — if it is to be used. Bake in a 

 greased mold. When done pour the apple 

 jelly and custard over the pudding. The 

 dish may be attractively decorated with 

 chopped pistachios and candied cherries. 



Apple Punch 



Cut six tart apples in quarters ; core, but 

 do not pare; put into a preserving kettle 

 and add 1 cup of raisins; 2 bay leaves, a 

 small piece of stick cinnamon, the grated 

 rind of 3 lemons and 2 quarts of cold 

 water; let come to a boil and add 2 quarts 

 more of cold water, cover and let boil 

 for 30 minutes; drain through a muslin 

 bag. When cold add the juice of 3 lem- 

 ons and 2 pounds of sugar; stir until the 

 sugar is dissolved. When ready to serve, 

 add a little shaved ice. 



Raised Apple Biscuit 



Scald 1 cup of milk, add 1 teaspoon of 

 sugar and 1 tablespoon of butter, let cool. 

 Add one-half cake of yeast dissolved in 

 warm water, 1 teaspoon of salt and 1 cup 

 of flour. Let rise; add cup of apple. 



pared and grated, and 1 cup of flour sifted 

 with one-half teaspoon of soda. Let rise 

 for one hour. Shape into two flat cakes, 

 let them double their bulk, bake in hot 

 oven; split while hot and butter. Serve 

 hot with sugar and butter. 



Apples and Bice 



Pare and core apples, place in a baking 

 dish and fill the holes in the apples with 

 chopped raisins and sugar; fill the spaces 

 between the apples with rice that has 

 been boiled for 15 minutes. Cover and 

 bake for 15 minutes, remove cover and 

 bake for 15 minutes longer. Serve hot 

 with cream. 



Apple Relish 



Three pounds of apples diced with the 

 skins on. Take 3 pounds sugar, 1 pound 

 raisins, 1 pound pecans, 2 oranges; re- 

 move peeling and grind it in meat 

 grinder; then cut the orange into small 

 pieces. Cook for one hour, adding the 

 nuts five minutes before removing from 

 the stove. 



Apple Sandwich 



Cut lady-finger cakes in halves and 

 spread with apple sauce; press halves to- 

 gether and cover with whipped cream and 

 walnuts chopped fine. 



Apple Schmarren 



Make a batter of 1 tablespoon of pastry 

 fiour, 2 tablespoons of milk, a pinch of 

 salt and a well-beaten egg. Slice into this 

 batter 1 good-sized apple. Put into a 

 frying pan 1 teaspoon of clear lard, heat 

 it and pour in the batter, fry a nic2 

 brown and serve with powdered sugar. 



Apple Sherbet 



Boil 1 quart of apples in a pint of water 

 until soft. Mash through a sieve. Add 

 the juice of 1 orange and 1 lemon, half 

 a pound of sugar and a quart of water. 

 Beat well and freeze. When it becomes 

 like slush, add the well-beaten white of 

 one egg and finish freezing. 



Spiced Crabapples 



Select sound Siberian or Transcendent 

 crabs with the stems on. Boil 3 pounds 

 sugar and 1% pints of cider vinegar to a 

 rich syrup, add 2 ounces of stick cinna- 

 mon. Drop a few of the crabapples into 



