Apple Nests

Ingredients

• 8 apples
• 2 cups milk
• 2 tablespoons flour
• 3 egg yolks
• 1 teaspoon salt
• 3 egg whites

Method

1. 1

   Arrange cored and pared apples in a buttered baking dish.

2. 2

   Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites.

3. 3

   Pour this mixture over apples and bake in a moderate oven until apples are tender.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 87. The excerpt below is the record exactly as published.

Apple Nests 8 apples 2 cups milk 2 tablespoons flour 3 egg yolks 1 teaspoon salt 3 egg w hites Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk ; add yolks of eggs ; when well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender. Brown Betty- Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. Bake in slow oven one hour. Apple Charlotte 8 slices of bread " 1 cup sugar ^ cup butter 1 tablespoon lemon juice 6 apples I cup chopped almonds 1 tablespoon butter Dip bread in melted butter ; butter mold ; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples ; add sugar, water and lemon juice ; cook until apples are soft. Add chopped almonds, one table- spoon butter ; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with lemon sauce or hard sauce. Apples on a Bed of Rice 1 cup cooked rice 1 cup water 8 apples 2 tablespoons lemon juice 2 cups sugar strawberry jam 220 lowney's cook book Press rice into charlotte russe mold; reheat in steamer. Pare and core apples ; cook in syrup made of sugar and water until tender. Remove apples ; boil syrup until thick ; unmold rice ; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them. Oranges on a Bed of Rice Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam. Apple Batter Pudding 1 cup milk 1 teaspoon salt 1 cup flour 2 cups quartered apples 2 eggs 2 tablespoons lemon juice 2 tablespoons butter I cup sugar Mix sugar, salt, flour, eggs and milk. When smooth, add apples ; pour into buttered baking dish, and bake slowly in a moderate oven one hour. Serve immediately with wine sauce. Peach Batter Pudding Follow the rule for making Apple Batter Pudding, sub- stituting peaches for the apples. College Pudding 1 cup butter ^ cup strained apple sauce 11 cups sugar ^ teaspoon salt 4 eggs rind and juice of one lemon Mix ingredients in order given. Line a pudding dish with plain paste, fill with apple mixture, and bake forty- five minutes in a moderate oven. Serve with butter and sugar. Apple Indian 2 cups quartered apples I cup Indian meal I cup molasses 2 tablespoons butter ^ cup brown sugar 1 teaspoon salt 4 cups milk cinnamon and nutmeg DESSERTS 221 Scald milk ; pour on to Indian meal ; add remaining in- gredients ; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally. Stewed Apples Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds. Vanilla Souffle ^ cup butter 4 eggs I cup flour I cup sugar 1 cup milk 1 teaspoou vanilla I teaspoon salt Make a white sauce with flour, butter, salt and milk. Beat 3^olks of eggs ; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with orange or sherry sauce. Orange Souffle 3 egg yolks rind of one half orange 3 egg whites

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