Baked Apples

Ingredients

• 8 apples
• ½ cup sugar

Method

1. 1

   Core and peel apples; fill centers with sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 144. The excerpt below is the record exactly as published.

% cup sugar till creamy, add 1 beaten egg, 14 teaspoon salt, % cup milk, 1% cups flour sifted with 2 teaspoons baking powder, ¥Y% teaspoon grated nutmeg, and 1 cup chopped raisins. Crisco baking cups and fill half full with mixture and steam for 1 hour. A Calendar of Dinners - December 15 Boiled Ham Fried Potatoes Asparagus on Toast Bar-Le-Duc and Cheese Sandwiches *Cocoanut Pie Coffee *Cocoanut Pie—1 cup chopped cocqa- nut, 3 eggs, 1 cup cream, | cup milk, 2 tablespoons cornstarch, 4 table- spoons cold water, 2 tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2 pie plates with Crisco pastry. Put milk and cream into saucepan, bring to boiling point, add cornstarch mixed with water. Remove saucepan from fire, stir in Crisce. Let stand until perfectly cold. Beat up yolks of eggs and sugar together, then add cocoanut to them. Add this mixture to milk with stifly beaten whites of eggs. Divide into prepared pie plates and bake in moderate oven for 30 min- utes. Serve hot. December 16 Baked Fish Pudding Galantine of Veal *Pea Croquettes, Tomato Sauce Cream Cheese Salad Chocolate Meringues Coffee *Pea Croquettes—Boil1 cup dried peas that have been soaked over night, till tender, strain and press through sieve. Fry 1 chopped onionin | table- spoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 table- spoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into cro- quettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce. December 17 Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee *Pear Croquettes—6 halves canned pears, % cup rice, 2 tablespoons sugar, 2 eups milk, 1 lemon, | egg, 224, A Calendar of Dinners lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip_ stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to repre- sent pear-stalk. Dish up and serve hot. December 18 Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee *Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 table- spoons melted Crisco, % teaspoon salt, dust sugar, 44 teaspoon pepper, pinch red pepper, and dust of nut- meg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco. December 19 *Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee *Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 34 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with crou- tons. December 20 Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls iene Celery and Pineapple Salad *Sultana Pudding Coffee *Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat % cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 table- spoons milk, 14 teaspoon lemon ex- tract, 1% teaspoon salt, and % cup flour. Mix and spread on top of raisins and bake 30 minutes in mod- erate oven. Serve cold. December 21 *Scallops Broiled Squab Chickens Braised Endive Potatoes Anna Chiffonade Salad Apricot Custard Coffee *Scallops—F or | pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add % cup bread- crumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese. December 22 Petite Marmite Goulash of Veal Saute Potatoes Cauliflower Orange Salad *Cornstarch Souffle Coffee *Cornstarch Souffle—Bring 1 quart milk and 1 tablespoon Crisco to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks of 5 eggs together and add to hot milk. Stir and cook 8 minutes, then 228 add % teaspoon salt and 1 tea- spoon vanilla extract. Pour into Criscoed fireproof dish.. Beat up whites of eggs to stiff froth, then beat in 4 tablespoons sugar, pour over top of pudding and brown lightly in oven. December 23 *Baked Tripe Mashed Potatoes Stuffed Onions Baked Bean Salad Cheese Balls Stewed Figs, Whipped Cream Coffee *Baked Tripe—Cut tripe into good- sized pieces and spread over them the following stufing: Mix together 4 tablespoons crumbs, 3 tablespoons Crisco, % teaspoon salt, dust pow- dered mace, 1 tablespoon chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, % tea- spoon pepper, dust paprika, and 1 well beaten egg. Roll them up and fasten with wooden toothpicks. Dredge with flour and spread on each 1 tablespoon Crisco. Bake in hot oven 30 minutes, basting fre- quently with melted Crisco and hot water. Garnish with lemon slices and pass melted butter. Vegetarian December 24 Cream of Tomato Soup Cheese Souffle Graham Rolls Lettuce, French Dressing *Eve’s Pudding Springerle Coffee *Eve’s Pudding—Mix together in a basin, 1 cup seeded raisins, 3 table- spoons Crisco, % teaspoon salt, 2 cups crumbs, 1 cup currants, 8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, % cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with greased paper and steam 2 hours. Serve with hot milk. A Calendar of Dinners Christmas Dinner December 25 Oysters Celery Stuffed Olives Tomato Soup Roast Turkey, Cranberry Jelly Roast Sweet Potatoes Mashed Turnips Brussels Sprouts Orange and Celery Salad Vanilla Blanc-mange *English Plum Pudding Fruit Coffee *English Plum Pudding—1 cupful breadcrumbs, 1 cupful flour, 1 cupful brown sugar, 1% cupful Crisco, | tea- spoonful salt, 2 teaspoonfuls baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, % cupful seeded raisins, 14 cupful chopped candied citron peel, 1 cupful currants, % cup- ful chopped preserved ginger, % cup- ful brandy, % cupful chopped English walnut meats. Mix flour with bread- crumbs, add Crisco, sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well beaten, and brandy. Pour into Criscoed mold, cover with greased paper and steam steadily for four hours. Turn out and serve with liquid or hard sauce. The brandy may be omitted. Mangoes December 26 Stuffed Veal Heart, Tomato Sauce Baked Sweet Potatoes Mashed Turnips Lettuce, Apple and Date Salad Cream Cheese on Toasted Crackers *Baked Apples with Custard Coffee *Baked Apples—Core and peel 8 apples

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