Fruit recipes

Into a pound and a quarter of sifted flour rub threefourths pound of butter and roll out an inch thick. Have ready pared, cored, and sliced thin, (asin foregoing recipe) juicy apples mixed with one or two quinces and half a pound of raisins seeded. Sweeten well with brown sugar and add a little nutmeg with a wineglassful of rosewater or the juice and rind of two lemons. Place this mixed fruit on the pastry and fold over, then put in a baking pan which has been sprinkled with a little butter, cinnamon, and sugar. Also on top sprinkle this and while baking add more. Bake two hours in moderate oven. DRIED APPLE FRUIT CAKE Soak two cups of dried apples over night. In the morning chop and simmer them, until dark, (red or brown), in two cups of Orleans molasses. Let cool and add one cup each of butter and milk, one half cup sugar, three cups of flour, two level teaspoons each of cinnamon, allspice, and cloves, three of baking powder, three eggs, and one-half pound of raisins. (Also, if liked, a cup of currants and a tablespoon of chopped citron.) Bake for two or two and a half hours in slow oven. APPLE SOLID Simmer one and one half pounds lump sugar with three pounds sliced apples and juice and grated rind of three lemons, until thick, when pour into a wetted mould till cold. Turn out and serve with cream. APPLE SNOW Apple Snow may be made in two ways, using either the cooked or uncooked apples. For the uncooked grate a medium-sized tart apple (peeled, grated, and set aside). - Whip stiff the white of one egg with a pinch’ of salt, then add, gradually, three tablespoons of sugar, beating well into the egg, alternating with the grated apple, a tablespoon at a time, till all the apple and sugar are used, then continue to whip until the ‘‘snow’’ has risen to at least a pint and a halfin quantity, for it will swell surprisingly. If the cooked apple is used, observe the same proportion, the white of one egg to the pulp of each apple. Chopped dates or nuts may be added or fresh, grated cocoanut. The ‘‘snow” may be served as it is, or quickly and lightly browned. APPLE CHEESE (Cake or Tart Filling) To a pound of sugar add one-fourth pint of water and onehalf pound of apples—peeled, cored, and quartered—and the grated rind of one lemon. Cook for three hours then.add the juice of the lemon, boil for ten minutes, stirring continually, then removing. Use this as a filling for tarts or cake or with nuts as sandwich filling. APPLE FILLING FOR CAKE Make as for Apple Snow, using one egg, one apple, and one cup of sugar. Also, for variety, the yolk of the egg may be added, the whole heated carefully till it thickens. APPLE FLOAT Make first a plain custard and when cold stirin it a pint either of apple sauce or a pint of grated apple (uncooked). Whip in the stiff whites the last thing. JELLIED OR GELATINE APPLES To two quarts of tart apples, peeled, cored, and quartered, allow one half box of gelatine and put it to soak in one half cup of water. Make a syrup of a pint each of water and sugar, adding lemon juice, peel or flavoring, and a dusting of ginger. Let sugar dissolve then boil five minutes. Drop in the syrup the apples, three or four at a time, and let cook till tender but not broken. Dip out with skimmer and place on a platter. When all are cooked and removed put the softened gelatine in the syrup until quite dissolved then remove and stir till it begins to set. Wet a mould and place in it half the jelly, then the apples in a layer and the rest of the jelly over them, setting away to chill and harden. Serve with cream. CIDER JELLY