APPLE CUSTARD Grate some good, tart cooking apples enough to measure one quart. Beat a generous tablespoon- ful of butter and seven tablespoonfuls of sugar to a cream, add to this four egg yolks beaten light, then the apples and the grated rind of a lemon, and lastly the whites of four eggs beaten to a stiff froth. It can be baked in puff paste or without. Serve cold. APPLE CUSTARD, No. 2. Pare, core and quarter half a dozen fine, large cooking apples, put them in a double boiler with the grated rind of half a large lemon, cook until tender, and press through a sieve ; there must be three-quar- ters of a pint of the puree. Add an ounce and a half of granulated sugar and set it away to get cold. Then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple puree, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes. Serve cold with a little cinnamon and sugar sifted over it. BAKED APPLE DUMPLINGS. Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well do not use the hands; then add milk enough to moisten it, about a quarter of a pint. Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill -with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven. The time will depend upon the apples about half an hour. Serve with cream. APPLE FLOAT. Have a pint of apple puree, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if pre- ferred. Set it on the ice that it may be very cold, beat the whites of two eggs to a stiff froth and add to the puree of apples, and serve with cream. APPLES FRIED. Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in butter until tender and brown, dredge them with sugar and serve hot. APPLE MARMALADE Two pounds of tart cooking apples, one pound of sugar, one pint of water, one lemon and some blanched almonds. Stir the sugar and water to- gether and boil it until it strings from the spoon, then add the apples pared and cored and cut in small pieces, cook until very thick, flavor with the juice and grated peel of a small lemon. Turn into a wet mould, when cold set on the ice. Turn out on a glass dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream. APPLE MERINGUE. Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon a few drops only and spread over the apple sauce, and bake twenty or twenty-five min- utes. Make a custard of the four egg yolks and a pint of milk, sweeten to taste and flavor with va- nilla. Serve the meringue very cold in the dish in which it is baked, with the custard as a sauce in a sauceboat or glass pitcher. APPLE PUDDING Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or granite saucepan and add water as deep as the apples, but not to cover them. Cover the saucepan tightly and let the apples cook until tender, then mash well, add sugar, grated lemon peel and cinnamon to taste. Put it back on the stove, and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water, stir well and let it cook for a few minutes. Turn it into a mould and serve the next day with cream. APPLE PUDDING. No. 2. Prepare the apples as for Apple Pudding, No. 1. When tender mash through a colander, and put the puree back on the stove. When it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water, and let it cook for a few minutes. Remove from the fire, stir in a wine glass of sherry. Turn into a mould, set it on the ice until the next day and serve with cream.
Tags: Misc Recipes, special recipes, crock pot recipes, dutch oven cooking, german recipes
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