Apple Casserole

Ingredients

• 1 cup water
• 7 tablespoons butter
• 1 cup sugar
• 0.5 cup flour
• 1 teaspoon cinnamon
• apples

Method

1. 1

   Butter casserole, add apples and pour over the water and cinnamon mixed.

2. 2

   Work together sugar, flour, and butter with finger tips until crumbly, spread over the apple mixture, and bake uncovered for one hour.

3. 3

   Serve warm topped with whipped cream.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

7 tablespoons butter 1 cup sugar (V2 cup) % cup flour (cake preferred) Butter casserole, add apples and pour over the water and cinnamon mixed. Work together sugar, flour, and butter with finger tips until crumbly, spread over the apple mixture, and bake uncovered for one hour. Serve warm topped with whipped cream. Mrs. J. P. Harland. BANANA ICE-BOX CAKE 1 package Graham wafers 1 pt. heavy cream 6 bananas Whip cream, sweeten, and flavor with vanilla. Crush wafers with rolling pin to fine crumbs. Line a square baking dish with waxed paper. Fill dish with alternate layers of crumbs, sliced bananas (fairly thin) and whipped cream, being sure the top and bottom layers are crumbs. Place in refrigerator at least 12 hours before using. Cut in squares. Top each with rosette of whipped cream and a cherry. Mrs. Grace N. Mangum. BLACKBERRY PUDDING xk cup sugar 1 egg 1 cup sour milk Y2 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder IY2 cups flour 1 qt. blackberries or 1 tablespoon lard dewberries Dissolve soda in milk. Add to beaten egg. Sift dry ingredients and add. Crush berries, melt lard, and add. Beat well. Put in greased baking dish. Cook 45 minutes in moderate oven, covering the first 15 minutes to prevent browning too early. Serve hot with hard sauce. Mrs. T. D. Rose. CHOCOLATE ICE-BOX PUDDING 2 cakes German sweet 3 tablespoons boiling chocolate (or Y2 lb. water Dot chocolate) 4 eggs 2 doz. lady fingers 1 teaspoon vanilla 2 tablespoons powdered sugar Melt the chocolate in a double boiler. Line a pan with wax paper and then lady fingers. Save at least 1 dozen for crumbling into the chocolate. Add to chocolate the sugar and water. Then add one at a time the yolks of the four eggs, beating after each yolk. Remove from the stove and add the vanilla and fold in the stiffly beaten four egg whites and the crumbled lady fingers. Pour into the lined pan and set in the refrigerator for several hours, then unmold and serve with whipped cream. Mrs. M. S. Breckenridge. CHOCOLATE ROLL Cream together 6 egg yolks, and 6 tablespoons of confectioner's sugar, and add 2 squares of chocolate melted; 1 tablespoon of pastry 48 The Chapel Hill Cook Book flour; 1 teaspoon baking powder and 1 teaspoon soda. Whip 6 egg whites very stiff and add to mixture. Butter and flour baking sheet. Spread mixture on sheet and bake 7 to 10 minutes in a moderate oven. When baked turn on damp cloth and cover with damp cloth. Filling: Whip pint cream, flavor with vanilla and powdered sugar to taste. Spread on the cake. Roll the cake over with bottom cloth. Cover with chocolate icing. Sprinkle with nuts and put in ice box for an hour or two before serving. Mrs. C. A. Mebane. STEAMED CHOCOLATE PUDDING 1 tablespoon butter j 1 teaspoon baking powder % cup sugar ) cream Y2 square chocolate or Add 1 egg well beaten 2 tablespoons cocoa 1/3 cup milk — % cup flour % teaspoon salt Pour into buttered mold. Cover and steam 1 to IY2 hours. Serve with sauce. Sauce for Above % cup butter, 1 cup XXXX sugar. Cream and add V2 teaspoon vanilla and XA cup whipped cream. Mrs. J. B. Bullitt. DATE PUDDING 2 eggs 1 heaping tablespoon flour 1 cup sugar 1 teaspoon baking powder 1 cup walnuts Vanilla 1 cup dates (cut) Mix in order given after beating eggs well. Bake 20 minutes in moderate oven (375 degrees). Serve with whipped cream. (If baked in 9-inch-square cake pan it cuts 9 pieces). It may be broken up and served in sherbet glasses with cream on top. Be sure to let cool before removing from pan. Can be baked the day before. Mrs. M. L. Jacobs. GRAHAM CRACKER PUDDING 16 graham crackers — V2 to 2/3 box dates cut crumble and save coarsely some to roll on outside 1 cup chopped nuts 1 small box marshmallows cut in half Bind together with cream or 1 cup wine. Let stand. Serve with whipped cream. Mrs. J. P. Harland. LEMON SPONGETTES 1 cup sugar 4 tablespoons flour IV2 cup milk 2 tablespoons butter Grated rind and juice Pinch of salt of one lemon 3 eggs Cream butter; add sugar, flour, salt, lemon juice and rind. Stir in beaten yolks mixed with milk. Fold in stiffly beaten whites. Pour into custard cups and set in pan of hot water in moderate oven. Bake about 45 minutes. When done each cup will contain custard at bottom and sponge cake on top. Mrs. M. H. Stacy. The Chapel Hill Cook Book 49 MARY'S PUDDING 3 cups water Butter size of an egg 1 cup sugar 1 teaspoon vanilla Put these in a shallow pan and boil 10 minutes. 1 tablespoon butter 1 teaspoon cinnamon 1 cup sugar 1 teaspoon cocoa IV2 cups flour 1 cup dates or raisins 2 tablespoons baking 1 cup nuts powder V2 cup milk Mix these ingredients and drop by spoonfuls in the sauce. Bake in oven 25 minutes. Serve hot in sauce with whipped cream. Mrs. Fred Patterson. BOILED MOLASSES PUDDING % cup molasses 1 rounded tablespoon 1 or slightly more than soda put in milk 1 cup milk 1 package seeded raisins 4 cups flour chopped Butter size of egg Put mixture in coffee cans and cook for about four hours. (Put cans in large vessel and under each can place a pan). Be sure both the cans and the lids are well greased. Serve pudding with wine sauce. Miss Alice Noble. ORANGE BAVARIAN CREAM (UNCOOKED) To juice of three oranges and grated rind of 1 orange add 2 level tablespoons gelatin, stir. To 3 egg yolks well beaten add % cup granu- lated sugar, stir and add juice 1 lemon, add orange and gelatin mixture slowly, stirring while adding same. 3 egg whites beaten and V2 cup whipping cream, whipped. Fold these into the above mix- ture when it begins to thicken. If the gelatin does not dissolve sufficiently in the orange juice, the bowl can be placed over hot water for a few minutes. Mrs. James M. Bell. 24-HOUR SALAD DESSERT 2 cups white cherries 2 cups quartered marsh- halved and seeded mallows 2 cups diced pineapple % lb. blanched almonds, 2 cups orange sections chopped Make dressing of 2 eggs beaten until light, 2 tablespoons sugar added to eggs. Add XA cup cream and juice of 1 lemon. Mix thor- oughly. Cook in double boiler, stirring constantly, until thick and smooth. Cool, and add 1 cup cream, whipped. Pour dressing over fruit mixture and mix lightly. Let stand in refrigerator (not in freez- ing tray) 24 hours. Serve on lettuce, garnish with whipped cream. Serves 10 or 12. Mrs. Eugene Andrews. 50 The Chapel Hill Cook Book ORANGE ICE-BOX PUDDING 2 cups water 2 tablespoons gelatin, 1 cup sugar dissolved in 1/3 1 cup orange juice cup water

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