APPLE FRITTERS -2.

4 Eggs
four spoonfuls of fine flour
1/4 pound of sugar
Milk, Nutmeg and 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.

---

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 -1.

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 JELLY -2.

Select apples that are rather tart and highly flavored; slice them without paring; place in a porcelain preserving kettle, cover with water, and let them cook slowly until the apples look red. Pour into a colander, drain off the juice, and let this run through a jelly-bag; return to the kettle, which must be carefully washed, and boil half an hour; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon; boil quickly for ten minutes. The juice of apples boiled in shallow vessels, without a particle of sugar, makes the most sparkling, delicious jelly imaginable. Red apples will give jelly the color and clearness of claret, while that from light fruit is like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible; boil it in a pan, flat, very large and shallow.

---

APPLE JELLY -3.

Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put them into a jar with the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and set it into a pot of hot water Keep the water boiling hard all round it till the apples are dissolved, Then strain them through a jelly-bag, and mix with the liquid the juice of the lemons. To each pint of the mixed juice allow a pound of loaf-sugar. Put them into a porcelain kettle, and when the sugar is melted, set it on the fire, and boil and skim it for about twenty minutes, or till it becomes a thick jelly. Put it into tumblers, and cover it with double tissue paper nicely fitted to the inside of the top. The red or Siberian crab apple makes a delicious jelly, prepared in the above manner.

---

CRAB-APPLE JELLY.

The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly.

---

APPLE PUDDING -1.

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 PUDDING -2.

6 baking apples
2 oz. of sugar
3/4 pint of milk
3 eggs
6 oz. of Allinson whole meal
1 heaped up teaspoonful of ground cinnamon
And 1 oz. of butter.

Core the apples, mix the sugar and cinnamon, and fill the hole where the core was with it; put the apples into a buttered pie-dish; make a batter of the milk, eggs, and meal, melt the butter
and mix it into the batter; pour it over the apples, and bake the pudding for 2 hours in a moderate oven.

---

APPLE PUDDING -3.

6 large codlins or pippens
8 eggs
1/2 pound Sugar
1/2 pound clarified butter
lemon-peel
bread crumbs or biscuit
and orange or citron

Take codlins or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or biscuit, four ounces of candid orange or citron, and bake it with a thin paste under it.

---

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.

---

APPLE CUSTARD PUDDINGS.

Put a quart of pared and quartered apples into a stew pan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated breadcrumbs and two tablespoonfuls of flour; add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.

---

SAGO APPLE PUDDING.

One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and cored, or quartered, and steamed tender and put in the pudding-dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sugar.

---

DUTCH APPLE PUDDING.

One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two-thirds of a cupful of milk, two table-spoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two tablespoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.

News about Apples and Cooking