Apple Pie

Ingredients

• 8 tart apples
• Crisco pastry
• 3 tablespoons sugar
• ¼ teaspoonful cinnamon
• nutmeg
• cloves
• 2 tablespoons Crisco
• 1 cupful whipped cream

Method

1. 1

   Core, peel and cut in halves 8 tart apples.

2. 2

   Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, ¼ teaspoonful cinnamon, or nutmeg and cloves, and 2 tablespoons Crisco in small pieces.

3. 3

   Bake till apples are soft, then, at the last moment cover with 1 cupful whipped cream, and send to table.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 133. The excerpt below is the record exactly as published.

2 tablespoons Crisco, add an equal amount of sifted flour, 14 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk. October 11 Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dominion Apple Cake Coffee *Dominion Apple Cake—2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture % inch thick on Cris- coed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce. October 12 Cream of Carrot Soup Roast Pig, Apple Sauce Candied Sweet Potatoes Creamed Celery Kumquat Salad *Cheese Croutons Coffee *Cheese Croutons—Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fin- gers 1 inch wide, using a_ sharp knife. Place in a shallow pan and brown in a hot oven. October 13 *Peanut Puree Roast Pig Reheated in Casserole Squash Baked Potatoes Red Cabbage Salad Sultana Roll Coffee *Peanut Puree—1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons. October 14 *Grilled Halibut with Parmesan Roast Mutton, Currant Jelly Sauce Creamed Turnips Browned Sweet Potatoes American Saiad Apple and Prune Pie Coffee *Grilled Halibut with Parmesan— Take desired number of fillets of halibut and grill on both sides until nicely browned. ‘Take from broiler, spread’ with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco con- taining chopped parsley. October 15 *Broiled Smelts Roasted Squabs Oyster Plant, Italian Style Oriental Salad Sweet Cider Jelly Coffee *Brotled Smelts—Select 12 large smelts, clean well and split. Chop 12 olives, % green pepper with seeds removed, 214 2 sprigs parsley, add % tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire. October 16 Poéled Fowl, Cranberry Sauce Mashed Potatoes Cauliflower au Gratin ¢ Tomato and Green Pepper Salad Macaroon Custard *Queen Cakes Coffee *Queen Cakes—% cup sugar, % cup Crisco, % teaspoon salt, 3 eggs, 4 cup currants, % cup glace cherries {cut in dice), grate nutmeg, thin rind % lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 table- spoons rice flour, and 1 teaspoon baking powder. Put Crisco and sugar in basin and work with wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture thoroughly. Mix in separate basin fruit, lemon rind, flours and baking powder. Stir this into other mixture, add nutmeg, and strained lemon juice. Stir mix- ture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 min- utes. Unmold cakes and place on sieve to cool. Cakes may be coated with chocolate or boiled frosting. October 17 Baked Veal Cutlet Potatoes Scalloped withGreen Peppers Succotash Spinach Salad *Apple Pie, Whipped Cream offee *Apple Pie—Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, 4% teaspoonful cinnamon, or nutmeg and cloves, and 2 table- spoons Crisco in small pieces. Bake till apples are soft, then, at the last moment cover with | cupful whipped cream

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