Fruit recipes

Pare, core, and quarter one dozen tart, juicy apples and place in a saucepan which has a close cover. Pour over them a pint of hot water and set on the back of the stove for eight minutes, when add two cups of molasses. Make a soft biscuit dough with milk and roll out half an inch thick, making of it a cover for the apples. Place this paste-cover on the apples and put on tight the lid of the saucepan, bucket, or other vessel used. Cook on top of stove for thirty minutes without lifting cover. This may be set in oven to brown a few minutes or served as it is— with a sweet sauce. APPLE SLUMP No. 2 Mix with a milk biscuit dough (using a pint and a half of flour) one or two eggs and through it two quarts of fine-cut apples. Place half an inch thick in buttered bakingpan. Bake in quick oven and eat with cream. APPLE JONATHAN Work butter into bread dough till it is quite short then with it line the sidesofa baking-dish. Heap the centre with pared, cored, sliced apples and place a thick sheet of the paste on top. Bake well, then lift off the crust and turn it upside down on a second dish. Into the apples stir sugar and butter, with spice if desired, and spread upon the crust. Eat hot with cream. , BROWN BETTY Chop fine two cups of tart apples. Butter a bakingdish and place on it a layer of apple, sprinkling with cinnamon, sugarand butter. Placeon this a layer of the crumbs, alternating with the apple till dish is three-fourths full, leaving bread-crumbs on top. Add no water but cover tight and steam three-quarters of an hour in moderate oven when remove cover and quickly brown. Serve with milk or sweet sauce. APPLE SNOW BALLS Prepare squares of cloth as for individual boiled dumplings and line with a layer of hot boiled rice. Place in the centre chopped, sliced or cored apple, if the last, filling ceritres with nuts. Tie the cloth well and bake or steam forty minutes. APPLE PONE See Indian Apple Pudding. APPLE CAKE Make as for Huckleberry Cake for luncheon or supper dish. INDIAN APPLE PUDDING Pare and core a dozen apples. Have ready a quart of milk heated and add a quart of Indian meal, mixing and cooking carefully a few minutes. Add salt to taste, a cup each of molasses and suet (chopped). Pour over the apples; place in baking-dish and bake two hours or boil (in pudding cloth) for three. APPLE AMBER Core, peel, and chop three-fourths pound of apples. Mix together four ounces of suet, two each of sugar and flour, and six of breadcrumbs. When chopped and mixed add a little nutmeg and grated lemon peel and two beaten eggs. Stir thoroughly and place in a well buttered mould with cloth tied tight over the top. Boil three hours. GERMAN APPLE CAKE (Simple) No. 1 or Apfel Kuchen Add to one pint of the sponge for the usual light bread one-half cup each of sugar and shortening, one-half teaspoon salt, one cup of milk and enough flour to make a soft gough. Spread this half an inch thick in the bakingpan and on it place in rows thin, lengthwise slices of apples. Let this rise half an hour in a warm spot; sprinkle with one half cup of sugar and cinnamon mixed—also a few bits of butter—then bake. GERMAN APPLE CAKE No. 2 This form of “‘kuchen’’ may be made with baking powder. Use a pint of flour in which have been sifted a half teaspoon of salt and one and a half of baking powder with a tablespoon of sugar. Rub through this two tablespoons of butter, and mix well with one beaten egg and enough milk to make a thick batter (three-fourths cup or more). Place in baking pan one inch thick and over the top place apples cut into eighths, in rows, sharp edges pressed into the dough. Sprinkle as above with cinnamon and sugar and bake in brisk oven. GERMAN APPLE CAKE No. 3