The Rural cook book

Apple Pancakes.— Measure two cupfuls of sifted flour; add, half a teaspoonful of salt and sift again. Then stir in gradually two cupfuls of cold water and the beaten yolks of three or four eggs, making a perfectly smooth batter. When well mixed, fold in (he whites of the eggs beaten to a froth. Place a tablespoonful of fat in an iron frying pan and when hot pour in enough batter to cover the bottom of the pan quarter of an inch thick; have a few nicely-flavored apples, pared, cored and finely minced; sprinkle a layer of the apple over the cake (not too much, or the pancake is liable to break). As the cake cooks, slip a flexible knife under it, lifting it so it will not burn, and shake the pan gently to and fro. When the pancake is a light brown on under side, slip it on to a hot plate, put a piece of butter on top of the apples, hold the frying pan over it and deftly turn the cake back into the pan and cover and cook until the apples are soft Then slip it out of pan on to a hot plate; set the plate ever hot water to keep the cake warm and continue frying up remainder of the batter in same manner. Serve them separately or piled, one upon the other. Serve with sugar sprinkled over them and oranges or lemons cut in halves for squeezing over them. This quantity of batter should make four cakes. Do not have your pan too large. Apple Custard Pancakes.— Beat four eggs light, adding to them a half pint of cream and a little ground cinnamon. Peel and core the apples, cut them in thin slices and fry them tender in a little butter. When browned slightly, turn them over, pour in the custard and fry to a light brown. Turn out on a hot flat dish and sprinkle powdered sugar over the pancake, Apple Pie. — As a variation from the ordinary pie with two crusts, slice apples into a deep earthen pie dish, sweeten and flavor to taste, and coyer with a top crust only. The absence of a soggy bottom crust is usually viewed as an advantage. Apple Custard Pie. — Peel and cut apples very fine. Line a deep pan with crust, put in the apples; scatter over them small pieces of butter and a covering of granulated sugar. Then pour over all a cupful of sweet cream and bake until the apples are cooked. Serve just before it is quite cold. Dutch Apple Pie. — Make a rich puff paste and line deep pie plate. Core and cut into eighths as many rich tart apples as will fill the pie plate by laying each piece of apple with the curved side up, just as close together as can be placed; over the top sprinkle half cup light brown sugar, half teaspoonful cinnamon and tablespoonful flour. Dot bits of butter over the top and add half cup water; bake slowly and carefully until apples are tender and water absorbed. Serve warm with cheese. Dried Apple Pie. — Cook a large handful of dried apples quickly in > tightly-covered granite basin in a little less than a quart of water. Six halves of dried apricots arc cut fine and cooked in very little water. Fill in the apple, then the apricot, together with water they were cooked in; add a small cupful of sugar, and nutmeg, making the pie with two crusts, and bake quickly. Apple Pot-pie.— Serve this with maple-sugar sauce. Half fill a deep dish with sour apples which have been quartered, pared and cored. Pour over them a little boiling water and place in a hot oven until tender. Make a crust as for baking powder biscuit, roll out an inch thick; lay it over the apples and return to the oven for about 40 minutes or until the crust is done. For the sauce cook together two tablespoonfuls of butter and one teaspoonful of flour, add half a cupful of maple syrup and a tiny pinch of mace, and cook until clear and smooth.