[Kitchen Witch]

APPLE FRITTERS

3 good juicy cooking apples
3 eggs
6 oz. of Allinson fine wheat meal
1/2 pint of milk
and sugar to taste.

Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk,
meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.



APPLE NUT BARS

1 cup all-purpose flour 1 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 eggs, well beaten 1/4 cup melted margarine 1/3 cup raisins 1 cup pecans, chopped 1 cup finely chopped apples 1/2 teaspoon vanilla 1/4 teaspoon cinnamon Preheat the oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased 9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. Note: Before serving, you might want to roll the bars in confectioner's sugar or spread with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.



APPLE JELLY

Take as many apples as may be desired. 1 pint of water to each 1 lb. of apples. Wash and cut up the apples , and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling.



APPLE PUDDING

1-1/2 lbs. of apples
1 teaspoonful of ground cinnamon
1/2 lb. of Allinson fine wheat meal
2-1/2 oz. of butter or vege-butter
and sugar to taste.

Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and 4 oz. of sugar - a little more should the apples be very sour; cover the apples with the rest of the paste, and press the edges together round the sides; tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water.




APPLE-PUFF PUDDING.

Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter; place bits of butter over the top; bake three-quarters of an hour; when done, sprinkle sugar over the top and serve hot.