2. Fill each centre with sugar; add Yi T. lemon juice or
use cinnamon and sugar mixed (1 T. to 1 c); place a small
piece of butter on each.
3. Pour water around apples, % c. water to 6 apples.
4. Bake in a moderate oven until soft, 30 to 45 mins.;
baste every 10 mins.
5. Lift out to a serving dish; pour the juice over apples.
6. Serve hot or cold.
APPLE SNOW.
M c. apple pulp.
Sugar.
3 whites of eggs.
1. Wipe, quarter, core and pare 4 sour apples.
2. Steam until soft; press through a sieve; add sugar to
taste.
FRUITS
169
3. Beat whites of eggs on a platter; when stiff, add apple
pulp gradually; continue beating until very stiff.
4. Pile lightly in serving dish; chill; serve with Custard
Sauce.
SCALLOPED APPLES.
Vbc.
2T.
f.g.
3 c. apples chopped.
}/2 c. brown sugar.
}/s T. nutmeg.
2 T. grated lemon rind.
2 tb. lemon juice.
}4: c. water.
2 c. buttered crumbs.
3^T.
1. T.
1. Butter a baking dish; spread with one quarter of the
crumbs.
2. Add half of the apples; sprinkle with sugar and spice
mixed.
3. Repeat one quarter of crumbs, one half of apples,
remaining sugar; add lemon rind, juice and water.
4. Spread with remaining crumbs.
5. Bake in a moderate oven 45 mins. to 1 hour or until
apples are soft; cover during first part of baking.
6. Serve hot with cream or a pudding sauce.
APPLE CHARLOTTE.
8 apples✪ Whole Apple Compote.
}/2 c. sugar.
1 tb. butter.
Bread strips.
1. Wipe, quarter, core, pare and slice apples.
2. Steam until tender.
3. Add sugar and butter and cook apples over direct
heat, stirring constantly until dry.
4. Cut slices of bread thick into strips 1" wide and
as long as depth of charlotte mould.
5. Dip strips into melted butter; with these line the
mould, fitting a piece of bread into bottom of mould.
6. Fill centre with apple mixture, piling it high on top;
cover with buttered crumbs.
7. Bake 3^ hour in moderate oven.
8. Turn out on serving dish; serve with sugar and cream
or a hot sauce.
170
CANADIAN COOK BOOK
STEWED RHUBARB.
3^ c. I 4 c. rhubarb.
2 tb. I 1 c. sugar✪ Stewed Rhubarb.
1. Wash rhubarb; peel; cut in 1" pieces. If very tender,
skin may be left on.
2. Put into saucepan or double boiler; add sugar, mix
well, cover; let stand 20 to 30 mins.
3. Cook slowly, without stirring, until tender.
Note. — Rhubarb may be cooked in covered baking dish
in moderate oven.
CRANBERRY SAUCE.
'A c.
2tb.
2tb.
3 c. cranberries.
1 c. boiling water.
1^ c. sugar✪ Cranberry Sauce.
1. Pick over and wash cranberries.
2. Add water, cover, cook slowly until very soft; remove
from heat.
3. Add sugar, stir until thoroughly dissolved.
CRANBERRY JELLY.
}/2 0. 4 c. cranberries.
2 tb. 1 c. water.
3 tb. 2 c. sugar✪ Cranberry Jelly.
1. Pick over and wash cranberries.
2. Add water; cook until very soft.
3. Press through a sieve; add sugar, stir till dissolved.
4. Cook without stirring, until it will jell — about 5 mins.
5. Pour into moistened moulds; set away to cool.
STEWED PRUNES.
3 K lb. prunes.
c. 23^ c. cold water.
13^ T. 3^ c. sugar.
34 T. 1 tb. lemon juice✪ Stewed Prunes.
1. Wash prunes thoroughly in warm water.
2. Add cold water; soak over night.
3. Cook below boiling, in the water in which they were
soaked, until tender.
PKUITS
171
4. Add sugar, cook 5 mins. longer, remove from heat;
add lemon juice.
Page 50 · 10 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Fill each centre with sugar; add Yi T. lemon juice or use cinnamon and sugar mixed (1 T. to 1 c); place a small piece of butter on each.
3. Pour water around apples, % c. water to 6 apples.
4. Bake in a moderate oven until soft, 30 to 45 mins.; baste every 10 mins.
5. Lift out to a serving dish; pour the juice over apples.
6. Serve hot or cold.
APPLE SNOW.
M c. apple pulp. Sugar.
3 whites of eggs.
1. Wipe, quarter, core and pare 4 sour apples.
2. Steam until soft; press through a sieve; add sugar to taste.
FRUITS
3. Beat whites of eggs on a platter; when stiff, add apple pulp gradually; continue beating until very stiff.
4. Pile lightly in serving dish; chill; serve with Custard Sauce.
SCALLOPED APPLES.
Vbc. 2T.
f.g.
3 c. apples chopped. }/2 c. brown sugar. }/s T. nutmeg.
2 T. grated lemon rind. 2 tb. lemon juice. }4: c. water. 2 c. buttered crumbs.
3^T. 1. T.
1. Butter a baking dish; spread with one quarter of the crumbs.
2. Add half of the apples; sprinkle with sugar and spice mixed.
3. Repeat one quarter of crumbs, one half of apples, remaining sugar; add lemon rind, juice and water.
4. Spread with remaining crumbs.
5. Bake in a moderate oven 45 mins. to 1 hour or until apples are soft; cover during first part of baking.
6. Serve hot with cream or a pudding sauce.
APPLE CHARLOTTE.
8 apples. }/2 c. sugar. 1 tb. butter. Bread strips.
1. Wipe, quarter, core, pare and slice apples.
2. Steam until tender.
3. Add sugar and butter and cook apples over direct heat, stirring constantly until dry.
4. Cut slices of bread thick into strips 1" wide and as long as depth of charlotte mould.
5. Dip strips into melted butter; with these line the mould, fitting a piece of bread into bottom of mould.
6. Fill centre with apple mixture, piling it high on top; cover with buttered crumbs.
7. Bake 3^ hour in moderate oven.
8. Turn out on serving dish; serve with sugar and cream or a hot sauce.
STEWED RHUBARB.
3^ c. I 4 c. rhubarb. 2 tb. I 1 c. sugar.
1. Wash rhubarb; peel; cut in 1" pieces. If very tender, skin may be left on.
2. Put into saucepan or double boiler; add sugar, mix well, cover; let stand 20 to 30 mins.
3. Cook slowly, without stirring, until tender.
Note. — Rhubarb may be cooked in covered baking dish in moderate oven.
CRANBERRY SAUCE.
'A c. 2tb. 2tb.
3 c. cranberries. 1 c. boiling water. 1^ c. sugar.
1. Pick over and wash cranberries.
2. Add water, cover, cook slowly until very soft; remove from heat.
3. Add sugar, stir until thoroughly dissolved.
CRANBERRY JELLY.
}/2 0. 4 c. cranberries.
2 tb. 1 c. water.
3 tb. 2 c. sugar.
1. Pick over and wash cranberries.
2. Add water; cook until very soft.
3. Press through a sieve; add sugar, stir till dissolved.
4. Cook without stirring, until it will jell — about 5 mins.
5. Pour into moistened moulds; set away to cool.
STEWED PRUNES.
3 K lb. prunes.
c. 23^ c. cold water.
13^ T. 3^ c. sugar.
34 T. 1 tb. lemon juice.
1. Wash prunes thoroughly in warm water.
2. Add cold water; soak over night.
3. Cook below boiling, in the water in which they were soaked, until tender.
PKUITS
4. Add sugar, cook 5 mins. longer, remove from heat; add lemon juice.
Records on this page
Whole Apple CompoteBaked ApplesApple SnowScalloped ApplesApple CharlotteStewed RhubarbCranberry SauceCranberry JellyStewed PrunesPrune Souffle