Stuffed Apples

Ingredients

• 4 apples
• 4 tablespoons of raisins
• 2 tablespoons of chopped nuts
• sugar to taste

Method

1. 1

   Mix raisins and nuts with sugar, fill apples, and bake as for Baked Apples.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 3. The excerpt below is the record exactly as published.

sugar to taste. The flavor is improved by the addition of a few slices of lemon with the sugar. Strain before serving. Stewed apricots. Make as above, omitting lemon. Do not strain. Stewed peaches. Make like Stewed apricots (above). Stewed prunes. Allow 2 c. for four servings. Cook like Dried-apple sauce (above), without straining. Stewed figs. Use pulled figs when possible. Wash and examine carefully ; soak for i hr. in water enough barely to cover. Use same water for cooking them and simmer gently till tender. Sugar and a little lemon juice may be added after cooking if desired. Serve with or without whipped cream. May be cooked in a double boiler. d,:_.ul,CjOO^:;Ic 8 THE PRACTICAL COOKBOOK Staffed prunes. Cook as for Stewed prunes (p. 7). When fruit is soft, remove the stones carefully, place half a walnut in each cavity, and roll prune firmly round it Place fruit, when prepared, in a serving-dish and pour over it the sirup left from cooking the prunes. The sirup should be rather sweet Serve with cream (plain or whipped). Stuffed dates. Dates will not require soaking, but should be washed and dried thoroughly. Remove the stones with a sharp knife and refill the dates with nuts, crystallized ginger, fondant, peanut butter, or cream cheese, made into small rolls after seasoning with a little salt and paprika. When nuts, ginger, or fondant are used, roll the dates in powdered sugar and serve as a confection. Cheese dates or nut-butter dates may be served with a salad or after diimer with crackers. Fresh Fruits Source. See Dried Fruits. Food Value. See Dried Fruits. Cost. Apples, 35^ per pk. 40 to 50 = i pk. Cranberries, 10^ per qt. 4 c. = 1 qt Pineapples, 20^ each. Bananas, 25 ^ per doz. Grapefruit, 8^ each. Rhubarb, 3^ per lb. Oranges, 30^ per doz. Lemons, 25^ per doz. F-».T Su=.. WA«. L.KO« Prics Baked apples .... ^ 8tb, I c. *tsp. _ Scuffed apples 4 8tb. I c. _ Glaied apples . I c. _ i Applesauce . 4 ic. ic. — Cranberry sauce z c. I c. _- — Cranberry jelly 2 C. 1 c. ic. — — Baked bananas i c- _ Fruit mac^doine Ic. _ _ J Fruit punch I c. ic. 3C- _ Rhubarb sauce 4C. I c. ic. - _ d,:...l,CjOO^:;Ic MINERAL SALTS 9 General Directions. Fruit should be kept in a cool place and should be thoroughly washed before being used for the table or for cooking. All decayed portions should be carefully removed. Apples must be pared, except for baking ; cran- berries should be picked over thoroughly ; grapefruit should be cut in halves, the seeds removed, and the pulp separated from the tough membrane ; pineapples should be pared, the eyes removed with a sharp knife, and the fruit shredded with a silver fork ; bananas should be peeled and scraped ; oranges for slicing should be pared with a sharp knife in order to re- move the thin as well as the thick skin, and sliced so that the core will not be included ; lemons should be cut crosswise, not from stem to blossom end ; rhubarb, when young and tender, should not be peeled, as the red skin gives an attractive color to the sauce. Baked apples. Pare and core apples (or, if it is desired to retain the color, do not pare) ; put in a buttered baking- dish, fill centers with sugar and spice mixed, pour the water around them, and bake in a moderate oven until soft, basting occasionally. The dish should be covered. Stuffed apples

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