Poor Man's Pie (Apple Dish)

Ingredients

• 6 large greenings (apples)
• sprinkle generously with sugar
• and cinnamon
• about i pint of buttermilk
• 2 eggs
• ^ a cupful of sugar
• 2 teaspoonfuls soda
• a pinch of salt
• I pint of flour

Method

1. 1

   Pare 6 large greenings (apples); sprinkle generously with sugar and cinnamon.

2. 2

   Take about 1 pint of buttermilk with large lumps of butter floating in it.

3. 3

   Beat 2 eggs till light, add 0.5 cupful of sugar, 2 teaspoonfuls soda, a pinch of salt and 1 pint of flour.

4. 4

   Make a smooth batter, spread evenly over the prepared apples and place in the oven to bake.

5. 5

   Serve with thick sweet cream sweetening the cream.

As published

This recipe was extracted from 365 tasty dishes (1906), page 42. The excerpt below is the record exactly as published.

and cinnamon. Add a squeeze of orange juice. Repeat until dish is full, the top layer of crumbs. Bake imtil brown and serve with thick cream. 3. — Irish Fritters. For Irish fritters chop fine 4 large onions, pour boiling water over them, let stand for ten minutes then drain. Cut the crust from a loaf of stale bread, soak for a few minutes in cold water, squeeze dry and crumble quite fine with the remainder of the loaf. Season highly with salt, pepper, powdered thyme or sage and marjoram, add the onions and 4 tablespoonfuls of melted suet or dripping, mix and make up in thin flat cakes, flouring well. Fry in a pan in hot dripping. 4.— Macaroni Timbale with Chicken Filling. The remnants of a chicken are freed from skin and fat, run through the chopper, 164 October^ highly seasoned and moistened with stock or a tomato or cream sauce, and i beaten egg to each cupful of chicken. A plain mold is well buttered and lined with macaroni which has been boiled and kept in a bowl of cold water until needed then dried on a towel; the centre is filled with the prepared chicken, the top covered with macaroni and the whole steamed for an hour. A white or a tomato sauce should be served with it. 5,— Rice with Apples ' Cook together in a double boiler x pint of milk, J^ of a cupful of well washed rice, ^ of a teaspoonful of salt and i tablespoonful of sugar. When half done add i tablespoon- ful of butter. Peel, core and slice sufficient apples to measure i pint. When all the milk is absorbed take the rice from the fire and arrange with the apples in layers in a but- tered dish, having the first and last layers rice. Cover closely and place in a hot oven for fifteen minutes. Uncover, pour over the top I tablespoonful of melted butter, brown and serve with a clear sauce. 155 October^ 6. — Angels on Horseback. This is another name for a dish called '* pigs in blankets/' and while both are fanci- ful, the latter would seem to be the more ap- propriate one of the two. Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon. Pick over, wash and dry the oysters on a cloth. Wrap each in a slice of the bacon, and fasten to- gether with a small wooden toothpick. Heat a frying pan smoking hot. Drop in a num- ber of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp. As taken from the pan, drain for an instant on unglazed paper. Continue to cook until all are done. Serve on a hot platter with a garnish of water- cress. Do not remove the toothpicks ; these are pulled from the bacon as eaten. 7. — Clam Boudinettes. For clam boudinettes, chop enough washed raw clams to measure i^ cupfuls. Add them to a sauce made with i tablespoonful of butter, I heaping tablespoonful of flour, J^ a cupful of milk, ^ of a teaspoonful of salt, a dash of cayenne, i teaspoonful of chopped 156 October^ parsley and ^ of a teaspoonful of lemon juice. When cold, shape into balls the size of walnuts, dip into beaten egg, roll in fine, dried bread crumbs and fry in smoking hot, deep fat. 8. — Rice and Sausages. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add }i dozen sausages, cover and cook very slowly for ten minutes. Add ^ of a pound of rice which has been washed and cooked in boiling water for ten minutes, i teaspoon- ful of salt, X o{ & teaspoonful of pepper and I pint of boiling water; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. 9. — Kentish Toast Kentish toast will utilize slices of stale bread. Mix together 2 tablespoonfuls of flour, I tablespoonful of sugar and a pinch of salt, add gradually i egg, beating until smooth, then i cupful of milk. Dip the sliced bread into this and let stand for half an hour on a platter, adding now and then a 157 October. spoonful or so of the batter until the bread is well soaked. Fry in a little butter in a spider, turning until golden brown on each side. Take from the pan, spread thickly with English strawberry jam, pile one on an- other, cover closely and keep warm for ten minutes before sending to the table. 10. — Chicken Stewed with 03rsters. Free from skin and fat and cut into dice sufficient cold chicken to measure i pint. Pick over, wash and drain 3 dozen good- sized oysters. Into a saucepan put 2 table- spoonfuls each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until well mixed then gradually add i pint of rich milk, stirring until thick and smooth. Sim- mer for three minutes, add the prepared chicken and the oysters and stir until the latter are nicely plumped and ruffled. Take at once from the fire, turn into a heated dish and sprinkle with a little finely-chopped parsley. iz. — Crab Meat on Toast. Among the newer canned goods is crab meat. This, opened and turned out early in 158 October^ the morning, is gently simmered for ten min- utes with butter and sufficient cream to moisten and served on toast for luncheon. As variations in seasoning use a little curry powder or mustard, lemon or onion juice, catsup or chopped parsley. 12. — Little Bread Puddings. Butter a number of custard cups and garnish the bottom of each with raisins or candied cherries, then fill the cups with finely crumbled stale bread. Scald i pint of milk and dissolve in it ^ of a cupful of sugar, add i teaspoonful of vanilla and let stand off the fire for ten minutes, then add I teaspoonful of vanilla and 4' well -beaten eggs. Baste the bread with this until the cups are full, stand in a pan partly filled with warm water and place in a moderate oven until the puddings are firm in the centre. Serve with a liquid sauce. 13. — Poor Man's Pie. {Apple Dish.) This is an odd recipe which was copied from a manuscript cook book found in a Ver- 169 October. mont attic. Pare 6 large greenings (apples) ; sprinkle generously with sugar and dnna- n)on. Take about i pint of buttermilk with large lumps of butter floating in it. Beat 2 eggs till light, add ^ a cupful of sugar, 2 teaspoonfuls soda, a pinch of salt and I pint of flour

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