lemon or vanilla or add the crated rind of a lemon✪ Apple Snow ; pile tlie snow
in a rou^h heap or p^Tamid and ornament with bits of bright
colored jelly, or encircle with a row of candied orange or lemon
rings ; serve with sweetened cream, or make custard of yolks, sugar,
and a pint milk, place in a dish, and drop the froth on it in large
flakes. For Apple Meringue put above mixture into a deep glass
dish, cover with the whipped whites of three eg^s and three table-
spoons sugar, and brown aelicately in oven, or with salamander.
Apple Tajyioca. — Soak half a pint tapioca several hours, or
overnight, in half a pint cold water ; cover the bottom of a baking
dish with pared and cored tart apjjles ; fill cores with sugar and
bake until tender. Put the tapioca on the fire with the rind of a
lemon cut thin, and half a pint cold water ; when boiling add
another half pint of boiling water, a gill of sugar, and the iuice of
the lemon✪ Apple Tapioca ; boil a moment, pour it over the apples, and bake half
an hour or longer. Or, soak half teacup tapioca in one and a half
pints cold water on back of stove as above ; then place on the stove
and cook till clear, sweeten, and season with a little cinnamon ;
then place a layer of pared apples, cut in quarters or eighths, in
baking-dish, then a layer of tapioca, then apples, etc., till all are
used, and bake as above. Or, for Pine-apples and Tapioca take
either fresh or canned pine-apples, chop fine, and add as above, or
mix with the cooked tapioca and bake.
Apple Toast — Peel and carefully core the apples. Cut slices
of stale oread about a quarter of an inch thick, and cut again to a
round shape about the size of the apples, with a paste-cutter. But-
ter each slice on both sides and place an apple upon it. Butter
baking-dish or pan, put in the apples and bread, fill the core cavity
with cream and sugar, or sugar alone, placing on top of sugar a
piece of butter size of hazelnut, and set in warm but not quick
oven. When, about half done fill the hole again with the cream
and sugar, dust with cinnamon✪ Apple Toast and finish cooking. Serve nvarm.
Or, halve the apples, hollow out the cores and place the halves upon
the rounds ofbread, fill the core cavity of each with good thick cream
and strew sugar thickly over bread and fruit. Place in slow oven
and renew the cream and sugar as they dissolve. When done
arrange neatly in a dish, pour over any juice left in pan and serve
warm ; or place cored side of apples next bread, brush with a little
melted butter, dust with sugar, a little nutmeg or cinnamon, and
bake as above.
Apple Trifle, — Scald and pulp through a sieve as many apples
as will cover the dish to be used to the depth of two or three inched,
add grated rind of half a lemon and sugar to taste, and place in
dish. Mix a half pint each milk and cieam and yolk of an egg,
. and sweeten to taste. Set over fire and scald, stirring constantly,
•
rauiT. 293
but do not boil. Let stand till cold, put it over apples and finish
with whipped cream.
Apples and Grapes, — Strain the mice from ripe grapes, adding
pound sugar to each quart, and boil until reduced one-half. Put
into thia some golden pippins, pared, cored and quartered ; simmer
very slowly until apples are done, and serve either warm or cold in
glass dish, or seal lor future use in cans.
Page 243 · 3 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
lemon or vanilla or add the crated rind of a lemon ; pile the snow in a rough heap or pyramid and ornament with bits of bright colored jelly, or encircle with a row of candied orange or lemon rings ; serve with sweetened cream, or make custard of yolks, sugar, and a pint milk, place in a dish, and drop the froth on it in large flakes. For Apple Meringue put above mixture into a deep glass dish, cover with the whipped whites of three eggs and three tablespoons sugar, and brown aelicately in oven, or with salamander.
Apple Tapioca. — Soak half a pint tapioca several hours, or overnight, in half a pint cold water ; cover the bottom of a baking dish with pared and cored tart apples ; fill cores with sugar and bake until tender. Put the tapioca on the fire with the rind of a lemon cut thin, and half a pint cold water ; when boiling add another half pint of boiling water, a gill of sugar, and the juice of the lemon ; boil a moment, pour it over the apples, and bake half an hour or longer. Or, soak half teacup tapioca in one and a half pints cold water on back of stove as above ; then place on the stove and cook till clear, sweeten, and season with a little cinnamon ; then place a layer of pared apples, cut in quarters or eighths, in baking-dish, then a layer of tapioca, then apples, etc., till all are used, and bake as above. Or, for Pine-apples and Tapioca take either fresh or canned pine-apples, chop fine, and add as above, or mix with the cooked tapioca and bake.
Apple Toast — Peel and carefully core the apples. Cut slices of stale bread about a quarter of an inch thick, and cut again to a round shape about the size of the apples, with a paste-cutter. Butter each slice on both sides and place an apple upon it. Butter baking-dish or pan, put in the apples and bread, fill the core cavity with cream and sugar, or sugar alone, placing on top of sugar a piece of butter size of hazelnut, and set in warm but not quick oven. When, about half done fill the hole again with the cream and sugar, dust with cinnamon and finish cooking. Serve nvarm. Or, halve the apples, hollow out the cores and place the halves upon the rounds of bread, fill the core cavity of each with good thick cream and strew sugar thickly over bread and fruit. Place in slow oven and renew the cream and sugar as they dissolve. When done arrange neatly in a dish, pour over any juice left in pan and serve warm ; or place cored side of apples next bread, brush with a little melted butter, dust with sugar, a little nutmeg or cinnamon, and bake as above.
Apple Trifle, — Scald and pulp through a sieve as many apples as will cover the dish to be used to the depth of two or three inches,
add grated rind of half a lemon and sugar to taste, and place in
dish. Mix a half pint each milk and cream and yolk of an egg,
. and sweeten to taste. Set over fire and scald, stirring constantly,
•
rauiT. 293
but do not boil. Let stand till cold, put it over apples and finish with whipped cream.
Apples and Grapes, — Strain the mice from ripe grapes, adding pound sugar to each quart, and boil until reduced one-half. Put into thia some golden pippins, pared, cored and quartered ; simmer very slowly until apples are done, and serve either warm or cold in glass dish, or seal lor future use in cans.
Records on this page
Apple SnowApple TapiocaApple Toast