APPLE FOOL

2 lbs. of apples
1/2 lb. of dates
3/4 pint of milk
1/4 pint of cream
6 cloves tied in muslin
and a little sugar

Pare, core, and cut up the apples, stone the dates, and
gently stew the fruit with a teacupful of water and the
cloves until quite tender; when sufficiently cooked, remove
the cloves, and rub the fruit through a sieve; gradually
mix in the milk, which should be boiling, then the cream;
serve cold with sponge-cake fingers.


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APPLE DUMPLINGS

6 codlins or any other good apples.
butter paste
salt and water as necessary

Take codlins or any other apples, pare and core them, make a
little cold butter paste, and roll it up about the thickness
of your finger, so lap around every apple, and tie them single
in a fine cloth, boil them in a little salt and water, and let
the water boil before you put them in; half an hour will boil
them; you must have for sauce a little white wine and butter;
grate some sugar round the dish, and serve them up.

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APPLE COMPOTE

Take large ripe pippin apples. Pare, core, and weigh them,
and to each pound allow a pound of fine loaf-sugar and two
lemons. Parboil the apples, and then set them out to cool.

Pare off very nicely with a penknife the yellow rind of
the lemons, taking care not to break it; and then with
scissors trim the edges to an even width all along. Put
the lemon-rind to boil in a little sauce-pan by itself,
till it Becomes tender, and then set it to cool. Allow half
a pint of water to each pound of sugar; and when it is
melted, set it on the fire in the preserving kettle, put
in the apples, and boil them slowly till they are clear
and tender all through, but not till they break; skimming
the syrup carefully. After you have taken out the apples,
add the lemon-juice, put in the lemon-peel, and boil it
till quite transparent. When the whole is cold, put the
apples with the syrup into glass dishes, and dispose the
wreaths of lemon-peel fancifully about them.


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APPLE CHARLOTTE

2 lbs. of good cooking apples
2 oz. chopped almonds
4 oz. of currants and sultanas mixed
1 stick of cinnamon about 3 inches long,
the juice of 1/2 a lemon
Allinson bread and butter cut very thinly
And sugar to taste.

Pare, core, and cut up the apples, and stew them
with a teacupful of water and the cinnamon, until
the apples have become a pulp; remove the cinnamon,
and add sugar, lemon juice, the almonds, and the
currants and sultanas, previously picked, washed,
and dried; mix all well and allow the mixture to
cool; butter a pie-dish and line it with thin slices
of bread and butter, then place on it a layer of apple
mixture, repeat the layers, finishing with slices of
bread and butter; bake for 3/4 hour in a moderate oven.

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APPLE SAUCE CAKE

2 cupfuls flour
1/8 teaspoonful cloves
1 1/2 teaspoonfuls cinnamon
1 teaspoonful nutmeg
1 teaspoonful baking soda
1/4 teaspoonful salt
1 cupful sugar
1 cupful apple sauce (unsweetened)
1/3 cupful fat
1 cupful raisins, cut in halves


Mix the sugar and apple sauce; add the fat. Mix the
dry ingredients. Through a sifter, add them to the
apple sauce mixture. Flour the raisins and stir them
into the batter. Turn into a greased loaf-cake pan
or into two layer-cake pans. Bake in a moderate
oven (375 degrees F.). If the cake is baked in layers,
put Raisin Filling between them, but omit the raisins
in the cake batter.


apple recipes|apple cake

DRIED APPLE FRUIT CAKE

3 Cupfuls of dried apples
3 cups of molasses
3 cupfuls of flour
3 eggs
1 cupful of butter
1 teaspoonful soda
1 cupful of seedless raisins - optional
Add spices if necessary


Soak dried apples over night in cold water enough to
swell them; chop them in the morning and put them on
the fire with three cups of molasses; stew until almost
soft; add a cupful of nice seedless raisins (if possible)
and stew a few moments; when cold, add three cupfuls of
flour, one cupful of butter, three eggs and a teaspoonful
of soda; bake in a steady oven. This will make two
good-sized panfuls of splendid cake; the apples will
cook like citron and taste deliciously. Raisins may be
omitted; also spices to taste may be added.

Tags: apple recipes|apple fruit cake

APPLE CAKE

1-1/2 cups flour
3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon

Sift together flour, baking powder and salt; add shortening
and rub in very lightly; add milk slowly to make soft dough
and mix. Place on floured board and roll out 1/2-inch thick.
Put into shallow greased pan. Wash, pare, core and cut apples
into sections; press them into dough, sprinkle with sugar and
dust with cinnamon. Bake in moderate oven 30 minutes or until
apples are tender and brown. Serve warm with milk or cream.

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