Baked Apples

Ingredients

• a cupful of sugar
• butter the size of a walnut
• a little powdered cloves
• a little cinnamon
• one quart of water

Method

1. 1

   Pare and core apples, place in a pan, sprinkle with sugar and butter, cover, and bake until almost done.

2. 2

   Remove cover to brown.

3. 3

   For best results, bake in a covered dish.

As published

This recipe was extracted from The Rural cook book (1907), page 52. The excerpt below is the record exactly as published.

Baked Apples. — Pare and core cooking apples; put in a granite pan; put over them a cupful of sugai', butter the size of a walnut; cover; bake until almost done; take the cover oR and let them brown. When apples are baked in a covered earthen dish or casserole flavor and appearance are at their best. Fare and core the apples, sprinkle them with sugar and a little powdered clcves and cinnamon. Add a little water, cover the dish, and hake a long time in a slow oven. The apples cook to a deep red, and are very tender and rich in flavor. Honey is a desirable addi- ■ tion to baked apples. Wipe or peel the apples, and remove the core without running the knife clear through. Into this hollow put a bit of butter and a teaspoonfnl of honey, and bake after the ordinary manner. Baked Apples in Jelly. — Peel, core and quarter a quart of apples, add half a cupful of water and tliree- fourths cupful of sugar, put in a cov- ered earthen dish and cook three to four hours in a slow oven, when they should be dark red in color. Then mix with the apples a cupful of liquid lemon jelly, and set in a mold to harden. These baked apples are also very nice eaten warm without the jelly. Fancy Baked Apples. — Peel and core medium-sized tart apples. Put them in a baking dish and pour half a cup of water over them. Set in a hot oven, and when the apples are heated, sprinkle with enough sugar to coat each and bake until tender. Make a syrup of one cup of water, half a cup of sugar, the juice of half a lemon, and a teaspoonful of the grated rind. Add two tablespoon fuls of chopped raisins, two of chopped candied cherries, two of chopped candied pineapple, and two of chopped almonds, and when the sugar Is dissolved set at the back of the stove and let cook slowly for half an hour. When the apples are done put in little glass saucers, taking care not to break them. Fill with the cooked sweets and pour the syrup over them. Serve cold with whipped cream. THE RURAL COOK BOOK. 71 Boiled Apples in Syrup.—Rub the apples clean, but do not peel, and stick four cloves into each. Put in earthen dish, half cover with cold water, and add one cup of sugar to each pint of water. Place upon stove and cook until apple skins crack; remove apples, then boil down syrup until it is like jelly, and pour over the fruit. Apple Butter. — Apple butter should be made from new cider, fresh from the press, and not yet fermented. Fill a porcelain-lined kettle with cider and boil until reduced one-half. Then boil another kettleful in the same way, and so continue until you have sufficient quantity. To every four gallons of boiled eider allow a half-bushel of nice juicy apples, pared, cored and quartered. The cider should be boiled the day before you make the apple butter. Fill a very large kettle with the boiled cider and add as many apples as can be kept moist. Stir fre- quently, and when the apples are soft beat with a wooden stick until they arc reduced to a pulp. Cook and stir continuously until the consistency is that of soft marmalade and the color is a very dark brown. Have boiled cider at hand in case it becomes too thick, and apples if too thin. Twenty minutes before you take it from the fire add ground cinnamon, and nutmeg to taste. It requires no sugar. When cold, put into stone jars and cover closely. Apple Dumplings. — Pare, quarter and core tart apples. Put one table- spoonful of baking powder in one quart of Rour, add one cupful of lard and half a teaspoonful of salt and mix with sweet milk, make stilTer than for biscuits, roll and cut in squares and put around the pieces of apple. Into a deep pudding dish put one quart of water

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