Re: as requested - APPLE RECIPES
APPLE SANDWICH.
Juicy Apples
1/2 lb. flour
3 ozs. nutter or butter
castor sugar and lemon rind
Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. Well grease some shallow jam sandwich tins. Roll out the paste very thin and line with it the tins. Peel, core, and finely chop some good, juicy apples . Spread well all over the paste. Sprinkle with castor sugar and grated lemon rind. Cover with another layer of thin paste. Bake for about 20 minutes in a hot oven. When done, take carefully out of the tin to cool. Cut into wedges, sprinkle with castor sugar, and pile on a plate.
APPLE SNOW.
Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk the apple and egg very briskly till quite stiff and it will be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used if liked.
APPLE AND TAPIOCA.
1/4-pint tapioca
1 lb. apples
1-pint water
Lemon peel
And sugar.
Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
And the grated yellow part of a fresh lemon rind. Mix in the soaked
Tapioca and water. Bake about 1 hour. Serve cold, with or without boiled
Custard.
APPLE OMELET.
9 Large tart apples
4 Eggs
1 cup of sugar
1 tablespoonful of button
Cinnamon or other spices as necessary.
Stew the apples till they are very soft; mash them so that there will be no lumps; add the butter, sugar and spices while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding-dish or in two tin plates to bake.
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