APPLE FOOL
- 2 lbs. of apples
- 1/2 lb. of dates
- 3/4 pint of milk
- 1/4 pint of cream
- 6 cloves tied in muslin
- Sugar
Pare, core, and cut up the apples, stone the dates, and gently stew the fruit
with a teacupful of water and the cloves until quite tender; when sufficiently
cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in
the milk, which should be boiling, then the cream; serve cold with spongecake
fingers.
APPLE FLOAT
- 12 apples, pared and cored
- 1 1/2 pound of sugar
- 1 large lemon
- 1 ounce of gelatin
- Water as necessary
Put the apples on with water enough to cover them and let them stew until
they look as if they would break; then take them out and put the sugar in the
same water; let the syrup come to a boil, put in the apples and let them stew
until done through and clear; then take them out, slice into the syrup one
large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let
the whole mix well and come to a boil; then pour upon the apples. The syrup
will congeal. It is to be eaten cold with cream.
APPLE FRITTERS 1
- 3 good juicy cooking apples
- 3 eggs
- 6 oz. of Allinson fine wheat meal
- 1/2 pint of milk
- Sugar
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 FRITTERS 2
- 4 Eggs
- 4 spoonfuls of fine flour
- 1/4 pound of sugar
- Milk
- Nutmeg
- Salt as necessary
Take four eggs and beat them very well, put to them four spoonfuls of
fine flour, a little milk, about a quarter of a pound of sugar, a
little nutmeg and salt, so beat them very well together; you must not
make it very thin, if you do it will not stick to the apple; take a
middling apple and pare it, cut out the core, and cut the rest in round
slices about the thickness of a shilling; (you may take out the core
after you have cut it with your thimble) have ready a little lard in a
stew-pan, or any other deep pan; then take your apple every slice
single, and dip it into your bladder, let your lard be very hot, so
drop them in; you must keep them turning whilst enough, and mind that
they be not over brown; as you take them out lay them on a pewter dish
before the fire whilst you have done; have a little white wine, butter
and sugar for the sauce; grate over them a little loaf sugar, and serve
them up.
APPLE FRITTERS 3
Make a batter in the proportion of one cup sweet milk to two cups flour, a
heaping teaspoonful of baking powder, two eggs beaten separately, one
tablespoonful of sugar and a salt spoon of salt; heat the milk a little more
than milk-warm, add it slowly to the beaten yolks and sugar; then add flour
and whites of the eggs; stir all together and throw in thin slices of good sour
apples, dipping the batter up over them; drop into boiling hot lard in large
spoonfuls with pieces of apple in each, and fry to a light brown. Serve with
maple syrup, or nice syrup made with clarified sugar.
BOILED APPLE PUDDING
- 3 apples
- 3 eggs
- 1/4 pound of breadcrumbs
- 1 lemon
- 3 ounces sugar
- 3 ounces of currants
- 1/2 a wine-glassful of wine
- Nutmeg
- Butter
- Sugar
Pare, core and mince the apples and mix with the bread crumbs, nutmeg,
grated sugar, currants; the juice of the lemon and half the rind grated. Beat
the eggs well, moisten the mixture with these and beat all together, adding
the wine last; put the pudding in a buttered mold, tie it down with a cloth;
boil one hour and a half and serve with sweet sauce.
APPLE AND BROWN-BREAD PUDDING
Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add
two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a
tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk,
and boil in buttered molds about two hours. Serve with sauce flavored with
lemon.
BIRDS' NEST PUDDING
Core and peel eight apples, put in a dish, fill the places from which the cores
have been taken with sugar and a little grated nutmeg; cover and bake. Beat
the yolks of four eggs light, add two teacupfuls of flour, with three even
teaspoonfuls of baking powder sifted with it, one pint of milk with a
teaspoonful of salt; then add the whites of the eggs well beaten, pour over
the apples and bake one hour in a moderate oven. Serve with sauce.
