Apples in Sirup with Rice I

Ingredients

• 1 c. boiling water
• 1 c. sugar
• stick cinnamon
• apples

Method

1. 1

   Boil sugar, cinnamon, and water together three minutes.

2. 2

   Wash apples, core, pare, and quarter and boil in the sirup until tender.

3. 3

   Remove apples from sirup as soon as transparent and continue boiling until a medium-thick sirup is formed.

4. 4

   Arrange apples attractively around a mound or mold of cereal and pour sirup over all.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 25. The excerpt below is the record exactly as published.

Apples in Sirup with Rice I Ingredients : i c. boiling water stick cinnamon i c. sugar apples Method : Boil sugar, cinnamon, and water together three minutes. Wash apples, core, pare, and quarter and boil in the sirup until tender. Remove apples from sirup as soon as transparent and con- tinue boiling until a medium-thick sirup is formed. Arrange apples attractively around a mound or mold of cereal and pour sirup over aU. Apples in Sirup with Rice II Method : Steam rice in individual molds. Turn out and surround with stewed apples cut in eighths. Uncooked fruits, as oranges, bananas, or strawberries, may be used. Apples in Sirup with Oatmeal Method : Stew pared, cored apples and fill cavities with cooked oatmeal mixed with chopped dates. Pour sirup over apples and serve with whipped cream. This may be served for breakfast or as a simple dessert for luncheon. Oatmeal with Dates Ingredients : % c. oatmeal \ Ib. dates \ tsp. salt i| c. water Method I: Prepare oatmeal as usual. When half cooked, add dates, washed, stoned, and cut in halves ; or when oatmeal is cooked, add dates finely chopped. CEREALS 53 Method II: Wash, stone, and cut dates in quarters lengthwise. Using a custard cup prepare a mold by first dipping in cold water. Press pieces of dates against sides of cup, radiating from center like petals. Care- fully turn in cereal and cool. Serve with cream. NOTE : Cream of wheat, wheatena, and farina may be used with dates. Raisins, figs, or prunes may be substituted for dates. FARINACEOUS DESSERTS Apple Tapioca Ingredients : f c. pearl or minute tapioca P resh or canned cold water , .,. peaches or 3^ c. boiling water 7 sour apples < . , . other fruits A tsp. salt , may be used. ^ c. sugar Method : Soak tapioca one hour in cold water to cover, drain, add boiling water and salt ; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca and bake in moderate oven until apples are soft. Serve with sugar and cream. Do not soak minute tapioca. Cornstarch Pudding Ingredients : i pt. milk scalded J tsp. salt 4 tbsp. cornstarch \ c. cold milk 4 tbsp. sugar | tsp. vanilla Method : Plain Make paste of cornstarch, salt, sugar, and cold milk. Add to scalded milk slowly, stirring constantly. Stir until smooth, then cover and cook 45 minutes in double boiler. Add vanilla and pour 54 LABORATORY MANUAL OF FOODS AND COOKERY into molds previously wet with cold water. Serve cold with cream and sugar. Chocolate Melt chocolate. Add scalded milk gradually. Finish as in plain pudding. If eggs are used, beat and add the cornstarch mixture slowly to them. Return to double boiler and cook 3 minutes, stirring constantly. Additions whites 2 eggs, or yolks 2 eggs, or 2 squares chocolate Use i tbsp. cornstarch to i c. milk for soft pudding. Use 2 tbsp. cornstarch to i c. milk to mold. Baked Indian Pudding Ingredients : i qt. milk f c. corn meal \ tbsp. ginger \ c. molasses i egg i tbsp. butter \ tsp. salt Method : Scald the milk and add the molasses and butter. Mix the corn meal, ginger, and salt and pour the liquid over dry ingredients. Beat in the egg and pour the mixture into a buttered baking dish. Bake two hours in a moderate oven. Coffee Sago Pudding Ingredients : 2 c. boiled coffee j c. sugar | c. sago | tsp. salt Method : Wash sago in cold water ; add coffee and cook in double boiler until sago is transparent. Add sugar and salt. Serve with cream and sugar or soft custard. Coffee Sago may be served hot or cold. CEREALS 55 Orange Pudding Ingredients : 2 tbsp. cornstarch 2 c. boiling water

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