Apple Cake

Ingredients

• One pint flour
• one-half teaspoon salt
• one-half teaspoon soda
• one teaspoon cream of tartar
• one-fourth cup butter
• one egg
• one scant cup milk
• four sour apples
• two tablespoons sugar

Method

1. 1

   Mix in the order given; beat the egg with the milk, then stir into the dry mixture.

2. 2

   The dough should be soft enough to spread half an inch thick on a shallow baking pan.

3. 3

   Core, pare and cut four or five apples into eights; lay them in parallel rows on top of the dough, the sharp edge down and pressed slightly into it.

4. 4

   Sprinkle sugar on the apple, with a little cinnamon if desired.

5. 5

   Bake in hot oven twenty or thirty minutes.

6. 6

   Serve with lemon sauce as a pudding.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 68. The excerpt below is the record exactly as published.

PPLE CAKE. Mrs. A. B. Seaman, Denver, Col. One pint flour, one-half teaspoon salt, one-half tea- spoon soda sifted into the flour, one teaspoon cream of tartar, one-fourth cup butter, one egg, one scant cup milk, four sour apples, two tablespoons sugar. Mix in the order given ; beat the egg with the milk, then stir into the drv mixture. The dough should be soft enough to spread half an inch thick on a shallow bak- ing pan. Core, pare and cut four or five apples into eights : lay them in parallel rows on top of the dough, the sharp edge down and pressed slightlv into it. Sprinkle sugar on the apple, with a little cinnamon if desired. Bake in hot oven twenty or thirty minutes. Serve with lemon sauce as a pudding. APPLE PUDDIXG. Mrs. C. M. Martin. Put some lumps of butter on bottom or deep pud- ding dish and nearly fill with sliced apples. Take pint of flour, two teaspoons of baking powder sifted into the flour, a small piece of butter rubted into flour, water sufficient to make a stiff batter. Drop this bat- ter on top O; the sliced apples in pieces about the size of a walnut, cover and boil on top of stove about half an hour. To be eaten Avith sugar and cream. APPLE PUDDIXG. Mrs. L. A. Babeock. Five apples peeled and quartered, one-half cup but- ter, one-half cup sugar, two eggs. Beat until light and creamy. Pour over the apples and bake thirty minutes. APPLE PUDDIXG. Bessie Myrl White. Pare and core six apples, put in a bake dish and cover with one and one-half cup of sugar and small piece of butter. Take one quart of boiling water, stir in three tablespoons corn starch, pinch of salt and one £ PUDDINGS 143 half cup sugar. Boil until clear then pour over the apples and bake until done. Eat with cream. DRIED APPLE PUDDING. Edith Burlingim, Lincoln, Neb. Three cups dried apples soaked over night in just the quanity of water they will absorb. Cook in one and one-half cups molasses one hour, then take one egg well beaten, one cup milk, sweet or sour, one tea- spoon soda stirred in one cup molasses, one teaspoon cinnamon, one teaspoon cloves, one-half nutmeg (grated), one-half cup shortening, one cup raisins, flour to thicken thick. Steam three hours. Sauce : — One cup boiling water, two teaspoons corn starch, one lemon, one cup sugar. Boil ten minutes. APPLE TAPIOCA. Mrs. Silas Porter, Topeka, Kan. Soak one cup tapioca in one quart water over night, pare and slice a dish of apples, adding a little water and sugar. Bake. When nearlv done, pour tapioca over apples and return to oven. Cook until it jellies. Eat with cream and sugar. Rice may be used the same way. BREAD PUDDING. Mrs. J. A. Hickman. One pint bread crumbs, one cup molass?s, one rai- sins (seeded), one of water, one of flour, one egg, one teaspoon of soda; steam two hours. BROWN PUDDING. Mrs. Anna Duke Richardson. One and three-fourths cups of flour, one-half cup molasses, one cup fruit (chopped), one-half cup suet cut very fine, pinch of salt, one-half cup sweet mi1k. one egg, one-third cup sugar, one-half teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.