Re: as requested - APPLE RECIPES
CIDER APPLE SAUCE
Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.
OLD FASHIONED APPLE SAUCE.
Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffee cupful of sugar and one of water. Place them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves.
APPLE CREAM.
6 large apples (coslings or any other apples that will be soft)
4 eggs
3/4-pound double-refined sugar
1-2 spoonful of rose water
And lemon-peel.
Take your apples and coddle them; when they are cold take out the pulp; then take the whites of four or five eggs, (leaving out the strains) three quarters of a pound of double-refined sugar beat and sifted, a spoonful or two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it up.
APPLE BREAD
1 cup sugar
1/2 cup vegetable shortening
1 teaspoon vanilla
2 eggs
1 tablespoon buttermilk
2 cups sifted Self-Rising Flour
1 teaspoon grated lemon peel
1 1/2 cups chopped peeled tart apples
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside. Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy. Add eggs and buttermilk; blend well. Add flour; blend well. Stir in lemon peel and apples. Pour into prepared pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of Turn out onto wire rack to cool completely.
APPLE SOUP
1 lb. apples
1 qt. water
1-tablespoon sago
and sugar and flavoring as required.
Wash the apples and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavoring to taste. When sweet, ripe apples can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew until the apples are soft. Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan.
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