Showing posts with label Apples. Show all posts
Showing posts with label Apples. Show all posts

BROWN APPLE SAUCE

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne to taste.

Mode. Put the gravy in a stewpan, and add the apples, after having pared, cored, and quartered them. Let them simmer gently till tender; beat them to a pulp, and season with cayenne. This sauce is preferred by many to the preceding.

Time.--According to the apples, about 3/4 hour.

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APPLE SAUCE FOR GEESE, PORK, &c

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water.

Mode.--Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter This quantity is sufficient for a good-sized tureen.

Time.--According to the apples, about 3/4 hour.

Sufficient, this quantity, for a goose or couple of ducks.

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Apple Soup

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 lbs. of good boiling apples, 3/4 teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock.

Mode.--Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.

Time.--1 hour.

Seasonable from September to December.

Sufficient for 10 persons.

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BAKED APPLES II

Author: Top of the Rock Astronaut / Labels: ,

Pare and quarter apples. Put into baking dish with butter, sugar, cinnamon and a little hot water. Keep cover on dish until almost done, then remove cover and brown.

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BAKED APPLES

Author: Top of the Rock Astronaut / Labels: ,

Core the apples, but do not peel them. Stuff them with minced pecans mixed with scraped maple sugar, and bake. When done, cover with whipped cream.

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APPLE CHARLOTTE

Author: Top of the Rock Astronaut / Labels: ,

One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool. When it is nearly stiff, add the well-beaten whites of three eggs. Line a mold with lady-fingers, pour in jelly and let stand until firm. It is nice served with whipped cream or a sauce made from yolks of eggs.

Sauce.

One pint boiling milk, yolks of three eggs, one-fourth cup sugar. Add a tablespoonful gelatin dissolved in a little water just before taking from fire. A teaspoonful of vanilla.


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APPLE PIE

Author: Top of the Rock Astronaut / Labels: ,


Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.

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Apple Griddle Cakes

Author: Top of the Rock Astronaut / Labels:


Put 1 cup finely chopped apple in 1 qt. of any griddle batter; stir well to keep the apple evenly distributed.

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Brown Betty

Author: Top of the Rock Astronaut / Labels: ,


Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread crumbs, then a layer of apple, then bits of butter; continue until the dish is full, having the last layer crumbs and then bits of butter. If the pudding is desired sweet add a sprinkling of sugar over each layer of apple. Bake in a good oven ½ an hour. Serve hard sauce with it.

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Dried Apple Cake

Author: Top of the Rock Astronaut / Labels: ,


Soak 3 cups of dried apples over night; drain the water off and cut them up a little and put them over the fire with 2 cups of molasses; boil until thick; take off the fire and put into a bowl. Add a cup of shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the same of allspice, a cup of sweet milk; when cold a tablespoonful of soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs well beaten, added last. Grease 3 pans well and bake.

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Brown Apple Sauce for Cold Pork

Author: Top of the Rock Astronaut / Labels: , ,


Put ½ a pt. of gravy in a saucepan with 5 pared, cored and quartered apples. Simmer gently, until tender; beat to a pulp, season with cayenne and serve with cold roast pork.

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Rice and Apples

Author: Top of the Rock Astronaut / Labels: ,


Parboil 1 cup of rice for 10 minutes in boiling water, then drain and rinse with cold water. Return to a saucepan and cover with fresh water, add ½ teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop fine 6 apples, add them to the rice and cook until done. Serve as a border for hot or cold slices of pork.

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Shredded Wheat Biscuit and Apples

Author: Top of the Rock Astronaut / Labels:


Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into 6 cups. When the apples are tender remove to a colander to drain, then put one in each of the shredded wheat cups. Add to the water in which the apples were cooked 1 cup of sugar and ¼ box of pink gelatine which has previously been soaked in ¼ cup of cold water, and the grated rind and juice of a lemon; let cook until reduced one third. Turn this mixture over the apples until the cups are filled. When cold turn out and serve with cream.

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