Whole Apple Compote

Ingredients

• 8 apples
• 1 c. sugar
• 13^c. water
• 1 tb. lemon juice

Method

1. 1

   Prepare syrup as for Apple Compote.

2. 2

   Wipe, core, and pare apples.

3. 3

   Place in syrup in shallow saucepan.

4. 4

   Cover and cook slowly until soft; lift out carefully to serving dish.

5. 5

   Centres may be filled with jelly; pour syrup around the apples.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 48. The excerpt below is the record exactly as published.

1 tb. lemon juice. Fritter batter. 1. Remove skins from bananas; scrape, cut in quarters. 2. Sprinlde with sugar and lemon juice; cover, let stand 20 mins. 3. Drain thoroughly; dip in batter; fry in deep fat; drain. 4. Sprinkle with fruit sugar and serve. FRUIT FRITTERS. Other fruits, as fresh strawberries, peaches and oranges, may be dipped in batter and fried as fritters. QUEEN FRITTERS. 2 T. 3 tb. butter. 3^ c. 1 c. boiling water. 34 c. 1 c. flour. 13^ tb. 3 eggs. 1. Have water boiling in saucepan; add butter. 2. When boiling, add flour all at once, stir quickly until mixture leaves sides of saucepan. FOODS COOKED IN DEEP FAT 163 3. Remove from heat; chill. 4. Add unbeaten eggs, one at a time; beat until smooth after each egg has been added. 5. Drop by small spoonfuls, into fat which browns a cube of bread in 70 sees.— 355° F. 6. Cook until very light; drain. 7. Make an opening in side; fill with jelly or fruit, sprinkle with powdered sugar. 8. Serve on folded napkin. SWEDISH TIMBALES. }4, c. flour. Ys T. salt. T. fruit sugar. c. milk. 1 egg. 1 T. olive oil or melted butter. 1. Mix and sift flour, salt and sugar. 2. Beat egg, add milk; add gradually to flour. 3. Add the oil; mix thoroughly. 4. Pour batter into a cup. 5. Have fat hot enough to brown a cube of bread in 60 sees. — 365°F. Heat timbale iron in the fat. 6. When iron is hot, wipe off fat with cheesecloth or tissue paper. 7. Dip iron into batter to three-fourths its height. 8. Lower into fat; cook to golden brown. 9. Remove from iron, drain. 10. Garnish by dipping edges into slightly beaten white of egg, then into very finely chopped parsley. 11. Fill with creamed chicken,, sweetbreads, asparagus, etc. FRIED OYSTERS. 1. Select large oysters; remove pieces of shell; drain from liquid; wash and dry. 2. Season with salt and pepper. 3. Dip in fine bread crumbs, egg and crumbs. 4. Cook 1 minute in deep fat which browns a cube of bread in 40 sees.— 390°F. 5. Drain; garnish; serve with Tomato or Sauce Tartare. C.R.— 12 CANADIAN COOK BOOK NOTES FOODS COOKED IN DEEP FAT NOTES CANADIAN COOK BOOK NOTES CHAPTER XIII FRUITS APPLE SAUCE. 1 small 2tb. 1 tb. f.g. 8 apples. % c. water. 3^ c. sugar. _ 1 tb. lemon juice or 3^ T. cinnamon or Few gratings nutmeg. 1. Wipe, quarter, core and pare apples. 2. Add water; cook until apples are soft. 3. Add sugar; stir and cook until dissolved. 4. Add flavoring. Sauce may be pressed through a sieve. V2 2tb. Piece APPLE COMPOTE. 8 apples. 1 c. sugar. 13^c. water. Thin shavings of 14= lemon rind. 1 tb. lemon juice. 1. Wipe, quarter, core and pare apples; cut in eighths. 2. Make syrup of sugar, water, lemon rind; boil 5 mins. 3. Remove lemon; put in half of apples. 4. Cover, cook slowly until clear; lift out carefully to serving dish. 5. Cook remaining apples; add lemon juice to syrup and strain over apples. WHOLE APPLE COMPOTE. 1. Prepare syrup as for Apple Compote. 2. Wipe, core and pare apples. 3. Place in syrup in shallow saucepan. 167 168 CANADIAN COOK BOOK 4. Cover and cook slowly until soft; lift out carefully to serving dish. 5. Centres may be filled with jelly; pour syrup around the apples. BLUSHING APPLES. 1. Select red apples of medium size; wipe and core. 2. Prepare syrup and cook apples in it, as for Whole Apple Compote. 3. Lift apples out when soft, very carefully remove skin; fill centres with red jelly and pour syrup around. APPLE PORCUPINE. 1. Prepare apples as for Whole Apple Compote. 2. When cooked drain from syrup; chill. 3. Fill centres with jelly; blanch and split almonds in halves lengthwise and stick into apples. 4. Pour syrup around apples; serve with cream. BAKED APPLES. 1. Wipe, core and score apples; place in baking dish. 2. Fill each centre with sugar; add Yi T. lemon juice or use cinnamon and sugar mixed (1 T. to 1 c); place a small piece of butter on each. 3. Pour water around apples, % c. water to 6 apples. 4. Bake in a moderate oven until soft, 30 to 45 mins.; baste every 10 mins. 5. Lift out to a serving dish; pour the juice over apples. 6. Serve hot or cold. APPLE SNOW. M c. apple pulp. Sugar. 3 whites of eggs. 1. Wipe, quarter, core and pare 4 sour apples. 2. Steam until soft; press through a sieve; add sugar to taste. FRUITS 169 3. Beat whites of eggs on a platter; when stiff, add apple pulp gradually; continue beating until very stiff. 4. Pile lightly in serving dish; chill; serve with Custard Sauce. SCALLOPED APPLES. Vbc. 2T. f.g. 3 c. apples chopped. }/2 c. brown sugar. }/s T. nutmeg. 2 T. grated lemon rind. 2 tb. lemon juice. }4: c. water. 2 c. buttered crumbs. 3^T. 1. T. 1. Butter a baking dish; spread with one quarter of the crumbs. 2. Add half of the apples; sprinkle with sugar and spice mixed. 3. Repeat one quarter of crumbs, one half of apples, remaining sugar; add lemon rind, juice and water. 4. Spread with remaining crumbs. 5. Bake in a moderate oven 45 mins. to 1 hour or until apples are soft; cover during first part of baking. 6. Serve hot with cream or a pudding sauce. APPLE CHARLOTTE. 8 apples

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