Scalloped Apples

Ingredients

• sliced or chopped apples
• cinnamon
• sugar
• bits of butter
• milk or water to cover
• buttered crumbs

Method

1. 1

   Arrange a layer of sliced or chopped apples in a buttered baking dish.

2. 2

   Sprinkle with cinnamon, sugar, and dot with bits of butter.

3. 3

   Repeat until dish is not more than 2/3 full.

4. 4

   Insert a knife in several places, add milk or water to cover.

5. 5

   Cover top layer with buttered crumbs.

6. 6

   Bake in a moderate oven until apples are tender, about 45 minutes.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 59. The excerpt below is the record exactly as published.

Scalloped Apples Arrange a layer of sliced or chopped apples in a buttered baking dish. Simple Courses in Home Economics 153 Sprinkle with cinnamon, sngar and dot with bits of butter. Repeat until dish is not more than % full. Insert a knife in several places, add milk or water to cover. Cover top layer with buttered crumbs. Bake in a moderate oven until apples are tender, about 45 m. Serve hot. Note: This dish may be served as a vegtable or as a dessert. A& a dessert, serve either with cream, chocolate sauce or hard sauce. If desired, add a little molasses to the liquid; this makes a pleasing change. Scalloped Cahhage First : Prepare cabbage — Look over carefully. Divide into quarters. Cook in boiling salted water until tender — about 30 ra. Drain — cut into smaller pieces if desired. Second: In a buttered baking dish arrange layers of cooked cabbage? and white sauce. Add more sea-soning if necessary. Cover with buttered crumbs. Bake until thoroughly heated through and crumbs are brown. Scalloped Corn 2 eggs — slightly beaten 1 can corn li/o T. melted butter 1 t. salt f. g. pepper. Combine ingredients in the order given. Bake in buttered dish in a slow oven until set. Recipe serve-s — Scalloped Tomatoes and Rice With Cheese Arrange layers of Rice — cooked 154 Bulletin of the University of Texas Cheese — grated. Tomatoes — seasoned with salt, pepper, and butter. Cover top layer with buttered crumbs. Bake about 20 m. Scalloped Tomatoes 1 qt. tomatoes — seasoned 1 C. pecan nut meats— chopped. 1 C. buttered bread crumbs Combine these ingredients. Bake in a buttered dish until thoroughly heated through, about 20 m. Note: If a layer of buttered crumbs is put on the top and the dish is baked until the crumbs are well browned much is added to the attractiveness of the dish. Scalloped Potatoes Arrange a layer of sliced or diced potatoes in a buttered dish. Sprinkle with flour, salt, pepper, and dot with bits of butter. Repeat until dish is not more than % full. Add milk or water to cover. Bake in a moderate oven until potatoes are tender, from 45 m. to 1 hr. As a variety and for a change — Note: Grated cheese may be added to each layer or a little minced onion gives a good additional flavor. White Sauce for Creamed Vegetables 2 T. butter— melt 2 T. flour 1/4 t. salt f. g. pepper, or paprica if desired. Blend, add gradually, stir constantly, 1 C. milk Cook until consistency of thick cream. Add prepared vegetable. Serve hot. Simple Courses in Home Economics 155 YEAST BREAD Subject Matter Wheat is the most important cereal in the world, because it is most largely used for bread-manking. Besides starch, it con- tains a valuable protein called gluten, which becomes very elastic when moist. This gluten is stretched by means of the pressure of gas in the dough, and it is due to this that bread is light and porous. The process of making wheat into flour is a most interesting one. The grain is washed, broken into pieces by means of intri- cate machinery, ground and sifted many times until all of the bran is removed, and we have the fine white product with which we are all familiar. A visit to a flour mill where this procesp. can be seen is most interesting and instructive. Yeast is essential for bread-making. It is a form of micro- scopic plant life. Each plant is composed of one cell. When yeasti is placed in a solution containing food for the plants, under favorable conditions, the yeast cells rapidly grow and re- produce. The tiny yeast plant sometimes floats about in the air, and when it finds a good soil for growth, it develops very rapidly. To grow, it requires warmth, moisture, and food. Bread dough furnishes all of these requirements, and when at a tempera- ture of 90° F. it is most favorable to the development of the plant. There are other tiny plants besides yeast floating in the air. They are called bacteria and molds. They, too, are likely to get into the dough, but they do not have the same good effect that the yeast does. The bacteria is apt to change the flavor of the bread and cause it to become sour and stringy. For this reason, we have to be very careful in the yeast we use, and try and get that which is free from bacteria. The Fleischman yeast cakes are excellent. They are prepared with the greatest care and are free from bacteria, so that bread made from them is usually good. However, when this yeast is not obtainable, the home-made yeast can be used, or the dried 156 Bulletin of the Vniversiiy of Texas yeast cake which can be purchased at any reliable grocery store. Home-made yeast can be made very successfully by using the recipes given below. The yeast acts upon the sugar

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