RECIPES 



1787 



Apple Stephan 



Mix 2 pounds of flour with 1 pound of 

 finely chopped suet, add water to make a 

 soft dough. Roll into a sheet 1 inch 

 thick. Grease a shallow pan with hot 

 suet, sprinkle with 2 tablespoons of brown 

 sugar. Place the crust in the pan and 

 cover with the following mixture: One 

 pound of sliced apples, % pound of orange 

 and lemon peel chipped, % pound of cur- 

 rants and V2 of shredded citron. Sprinkle 

 with 1 cup of brown sugar, 1 saltspoon 

 each of cloves and cinnamon. Squeeze 

 the juice of 3 lemons over all and add 1 

 gill of water, cover with a thin layer of 

 paste and bake in a moderate oven for 

 four hours. Serve with sauce. 



Apple Tart 



Line a deep, round pie tin with rich 

 pie paste and fill it three-quarters full of 

 apples, pared, cored and sliced. Dredge 

 with sugar, put a twist of crust around 

 the edge. When nearly baked, spread 

 with a thin layer of orange marmalade 

 and pour over a rich custard made of 1 

 cup of milk, 1 tablespoon of sugar and 2 

 egg yolks. Return to the oven and bake 

 until the custard is set. 



Apple Tarts 



Line patty pans with nice crust, put in 

 each chopped apples and a little sugar, 

 bake in a moderate oven and let cool. 

 Just before serving, cover each tart with 

 whipped cream and place a drop of cur- 

 rant jelly on the top of each. 



Prune and Apple Tart 



Stone 1 can of prunes, put them into a 

 pudding dish, add to them 1 pound of 

 sliced apples, 3 tablespoons of sugar, 1 

 teaspoon of mixed spice and grated rind 

 of half a lemon. Cover with a good 

 pastry and bake in a hot oven until ready. 



Apple Taffy 



To 1 pound of sugar add % tablespoon 

 of vinegar and % cup of juice drained 

 from stewed apples. Put the ingredients 

 in an agate sauce pan and let boil to the 

 "crack." Turn onto a buttered platter, 

 and when cool enough to handle pull until 

 white and glossy. 



Apple Tapioca 



Soak three-fourths of a cup of tapioca 

 for one hour in water to cover, drain, add 

 2% cups of boiling water and % teaspoon 

 of salt; cook in double boiler until trans- 

 parent. Core and pare apples, arrange in 

 a buttered baking dish, fill cavities with 

 sugar, pour tapioca over apples and bake 

 in a moderate oven until the apples are 

 soft. Serve with sugar and cream or 

 with cream sauce. Sago may be used in- 

 stead of tapioca. 



Cream Sauce 



Mix and beat until stiff three-fourths of 

 a cup of thick cream and one-fourth of a 

 cup of milk, add one-third of a cup of 

 powdered sugar and one-half teaspoon of 

 vanilla. 



Apple Tea 



Roast tart apples and pour boiling water 

 over them, letting them stand until the 

 water is cold. Sweeten to taste. 



Apple Turnovers 



Cut ordinary pie crust in squares. Put 

 apple sauce through a sieve, add a few 

 grains of salt and a few gratings of nut- 

 meg. The apple sauce should not be too 

 moist. Trace a figure on one side of the 

 square of paste, on the other side diago- 

 nally place a spoonful of the apple sauce. 

 Brush the edges of the paste around the 

 apple with cold water, turn the other half 

 of the paste over and press the edges 

 closely together. Set the turnovers on a 

 buttered baking sheet and brush the tops 

 with slightly beaten white of egg, dust 

 with granulated sugar and bake in a mod- 

 erate oven. 



Virginia Apple Toddy 



Bake tart apples until nearly tender, 

 cover with brandy and sugar and bake 

 slowly for two hours. The alcohol in the 

 brandy evaporates, leaving only a deli- 

 cious flavor. 



Apple Water 



Wipe, core and pare one large, sour 

 apple, put two teaspoons of sugar in the 

 cavity. Bake until tender; mash, pour 

 one cup of boiling water over it and let 

 stand one half hour, and strain. This is 

 especially refreshing for fever patients. 



