Vegetarian Cook Book

Sugar, 14 cup. Nutmeg. Walnuts, chopped, l^ cup. Cake batter. Water, 2 cups. Peel the apples, cut into half-inch cubes, sprinkle with nutmeg and sugar, cover with water, and cook under cover, in a slow oven, until tender. Add the nut meats, and over all pour cake batter to a depth of one fourth inch. Bake, and serve with cream. The proportions given for Johnson's sponge cake are enough for three such puddings. As it is difficult to make a small amount of cake batter, the full recipe could be made, and that remaining could be baked as a cake. APPLE COCONUT PUDDING Apples, 8. Sugar, 1 cup. Milk, 1 quart. Coconut, shredded, 1^ cups. Eggs, 4. Corn-starch, 1% tablespoons. Peel the apples, cut into eighths, and place in a granite pudding pan; add three fourths cup of sugar, and water nearly to cover; set in a moderate oven, cover, and cook until tender and quite dry. Heat the milk in a double boiler, together with one cup of the coconut and one fourth cup of sugar. Thicken with the corn-starch braided with a little milk. When the corn-starch is well cooked, pour the mixture over the beaten yolks and whites of two of the eggs. Return to the double boiler, and cook again for a short time, stirring well. Sprinkle the apples with coconut, and pour over them the custard. When cool, meringue with the remainder of the egg whites in which has been sprinkled the remainder of the coconut. APPLE DUMPLINGS For each dumpling desired, select a medium-sized tart apple; peel and core, and lay on a piece of pie paste rolled out about five inches square and as thick as for pie. Fill the hole in the apple with sugar in which has been mixed grated nutmeg. Fold up the crust so as to cover. Place m granite pan, and bake until the apples are done. PLUGGED APPLES Apples, 6. Bananas, 3. Lemon. Sugar. Select large bellflower apples, wash, and remove the core; fill the hole in the apples with small bananas; add a little sugar, lemon juice, and water, and bake until tender. LEMON APPLE Tart apples, 6. Sugar, 1 cup. Lemon, 1. Pare the apples, and remove the cores, being careful not to break the apples. Put into a granite or enameled baking pan of suitable size. Fill the holes made by removing the cores, with the sugar; moisten the sugar with the lemon juice, and sprinkle a little of the grated rind on each apple. Pour sufficient water into the pan to half cover the apples. Cover, and bake until clear. APPLE PUDDING, BAKED Butter, 2 tablespoons. Eggs, 4. Green tart apples, grated, 6. Sugar, % cup. Lemon, 1. Stir the butter and sugar to a cream; add to this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples; fold in the beaten whites of the eggs, flavor, and bake. Serve cold with cream. One third of a cup of bread crumbs may be added if desired. APPLE NUT PUDDING Apple pulp, 2 cups. Walnuts, ground fine, 1 cup. Eggs, 4. Sugar, % cup. Bread crumbs, 1^ cups. Nutmeg. Grate sufficient tart apples to make two cups; add the sugar, nutmeg, bread crumbs, nuts, and the beaten yolks of the eggs, and beat weU. Fold in the stiffly beaten whites, put into an oiled pudding pan, set in a pan of hot water, and bake. Serve with sweetened cream or lemon sauce. SCALLOPED APPLES