Baked Apples Stuffed with Figs

Ingredients

• Select fine-flavored, tart apples
• washed figs cut in pieces
• hot sugar syrup

Method

1. 1

   Wipe, core and pare apples.

2. 2

   Fill cavities with washed figs cut in pieces.

3. 3

   Bake until tender in a hot oven, basting with hot sugar syrup.

4. 4

   Serve cold with thick cream sweetened, and flavored with nutmeg.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.

Baked Apples Stuffed with Figs Coffee VEGETABLE SOUP }/2 cup carrot. \}/2 quarts beef broth. }/2 cup turnip. 3^ cup butter. }/2 cup celery. J^ tablespoon finely chopped parsley. 2 cups potato. 13^ teaspoons salt. 3^ cup onion. 3^ teaspoon pepper. Process: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup. FRIED CHICKEN Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot Cottolene. Cottolene should not be too hot the latter half of cooking chicken. Drain on brown paper; serve on hot buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce (see Page 85.) 138 5^ Sunday Dinners '^''''"' Second Sunday BROWNED SWEET POTATOES Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper and thickly with brown sugar. Lay in a well-greased dripping pan and brown in a hot oven. Dispose around rim of platter containing Fried Chicken. STUFFED TOMATOES Select six firm, smooth tomatoes. Cut a thin slice from the blossom end. Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread crumbs. Season with salt, pepper, a few grains cayenne, three tablespoons melted butter and a few drops of onion juice. Refill tomato cups, replace the tops, place them in a buttered baking dish and bake thirty minutes. KOLE SLAW Shred half a head of cabbage very fine. Soak in cold, acidulated water to cover (add one tablespoon vinegar to one quart water). Drain and mix thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon cups arranged in nests of cress or parsley. BAKED APPLES STUFFED WITH FIGS Select fine-flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in a hot oven, basting with hot sugar syrup

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