Apple Fool. — Bake good cooking apples (not sweet), remeve
the pulp with a spoon, and beat it up witn a little powdered sugar.
To a cupful add the yolk of an egg and a small sponge cake✪ Apple Fool ; mix
together and rub through a sieve.
Apple Fortress. — Take good, firm apples, that will not fall to
pieces when cooked, and cut into oblong shapes two inches long
and one inch thick ; put into a dish', sprinkle them well with white
sugar, cover closely and let stand overnight. Next day place
carefully in preserving kettle or pan with more sugar and water
FRtJIT. 291
and shred lemon peel, and cook gently over slow fire until done,
but take care not to do them too soft. When cold build the pieces
in shape of a tower with castellated top, fill inside with lumps of
jelly, and on top place candied cannon, surrounded with a "ditch"
of whipped cream✪ Apple Fortress. A really elegant dessert. Begin serving from
top.
Apple Porridge. — Boil slices of white bread in pint milk;
when soft take off fire, sweeten with sugar, and add teaspoon ginger ;
pour in a bowl and gradually stir in the pulp of three or four nicely
oaked apples✪ Apple Porridge.
Apple Sago, — Pare six apples and punch out cores, fill holes
with cinnamon and sugar, using two teaspoons cinnamon to a cup
sugar ; take one tablespoon sago✪ Apple Sago to each apple ; wash thoroughly
. and let soak an hour in water enough to cover apples, pour water
and sago over apples, and bake an hour and a hal£
Apple Sauce. — Pare, core and cut in quarters apples that do
not cut to pieces easily, and put on to stew in cold water with plen-
ty of sugar. Cover closely and stew an hour or more. The addition
of the sugar at first preserves the pieces whole. If they are pre-
ferred finely mashed stir occasionally while cooking and add sugar
after they are done. Flavor with nutmeg, cinnamon, or cloves, if
liked, and some stir in piece of fresh butter. Or, for JBaked Apple
Saucej pare, core and quarter tart apples, put a layer in earthen
baking-dish, add lumps of butter, sprinkle with sugar and a little
cinnamon, then a layer of apples, etc., till dish is full ; bake till soft.
Or, omit butter and cinnamon, and add quarter cup water and half
cup stlgar to four quarts prepared apples✪ Apple Sauce ; or two or three times as
much water may be used. For Cider Apple Sav^e^ pare, quarter
and core apples sufficient to fill a gallon porcelain-kettle, put in a half
gallon boiled cider and let boil. Wash the apples and put in kettle,
placQ a plate over them, and boil steadily but not* rapidly until
thoroughly cooked, testing by taking one from under plate with a
fork. Do not remove plate until done, or the apples will sink to
the bottom and burn. Apples may be cooked in sweet cider in
same way. For an Imitation Cider Apple SarAce^ pare, quarter
and core the apples, strew sugar over and let stand overnight.
Then stew in their own juice, and they will have a nice flavor and
color.
Apple Snow. — Pare, core, and bring to boil in as little water as
possible six large, tart apples, cool and drain on a sieve, add two
tablespoons sugar, beat to a froth and add the well-whipped whites
of three eggs, mixed with two tablespoons powdered sugar✪ Apple Snow, or an
egg and two-thirds tablespoon suzar to eacn apple if wanted very
light and elaborate ; beat thoroughly until a stiff snow, flavor witn
292 FRUIT.
Page 242 · 7 recipe records on this page
Presented as published in 1890. 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
Apple Fool. — Bake good cooking apples (not sweet), remove the pulp with a spoon, and beat it up witn a little powdered sugar. To a cupful add the yolk of an egg and a small sponge cake ; mix together and rub through a sieve.
Apple Fortress. — Take good, firm apples, that will not fall to pieces when cooked, and cut into oblong shapes two inches long and one inch thick ; put into a dish, sprinkle them well with white sugar, cover closely and let stand overnight. Next day place carefully in preserving kettle or pan with more sugar and water
FRtJIT. 291
and shred lemon peel, and cook gently over slow fire until done, but take care not to do them too soft. When cold build the pieces in shape of a tower with castellated top, fill inside with lumps of jelly, and on top place candied cannon, surrounded with a "ditch" of whipped cream. A really elegant dessert. Begin serving from top.
Apple Porridge. — Boil slices of white bread in pint milk; when soft take off fire, sweeten with sugar, and add teaspoon ginger ; pour in a bowl and gradually stir in the pulp of three or four nicely baked apples.
Apple Sago, — Pare six apples and punch out cores, fill holes
with cinnamon and sugar, using two teaspoons cinnamon to a cup
sugar ; take one tablespoon sago to each apple ; wash thoroughly
. and let soak an hour in water enough to cover apples, pour water
and sago over apples, and bake an hour and a half.
Apple Sauce. — Pare, core and cut in quarters apples that do not cut to pieces easily, and put on to stew in cold water with plenty of sugar. Cover closely and stew an hour or more. The addition of the sugar at first preserves the pieces whole. If they are preferred finely mashed stir occasionally while cooking and add sugar after they are done. Flavor with nutmeg, cinnamon, or cloves, if liked, and some stir in piece of fresh butter. Or, for JBaked Apple Saucej pare, core and quarter tart apples, put a layer in earthen baking-dish, add lumps of butter, sprinkle with sugar and a little cinnamon, then a layer of apples, etc., till dish is full ; bake till soft. Or, omit butter and cinnamon, and add quarter cup water and half cup stlgar to four quarts prepared apples ; or two or three times as much water may be used. For Cider Apple Sauce, pare, quarter and core apples sufficient to fill a gallon porcelain-kettle, put in a half gallon boiled cider and let boil. Wash the apples and put in kettle, placQ a plate over them, and boil steadily but not rapidly until thoroughly cooked, testing by taking one from under plate with a fork. Do not remove plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in same way. For an Imitation Cider Apple Sauce, pare, quarter and core the apples, strew sugar over and let stand overnight. Then stew in their own juice, and they will have a nice flavor and color.
Apple Snow. — Pare, core, and bring to boil in as little water as possible six large, tart apples, cool and drain on a sieve, add two tablespoons sugar, beat to a froth and add the well-whipped whites of three eggs, mixed with two tablespoons powdered sugar, or an egg and two-thirds tablespoon sugar to each apple if wanted very light and elaborate ; beat thoroughly until a stiff snow, flavor witn
Records on this page
Apple FoolApple FortressApple PorridgeApple SagoApple SauceApple SnowApple Snow