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 Lankford Apple
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APPLE MERINGUE PUDDING.
Two quarts of pared and quartered apples, a lemon, two cupfuls of granulated sugar and six table-spoonfuls of powdered, six eggs, one quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a saucepan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes; then put in the apples and juice of the lemon. Cover, and simmer half an hour. The apples should be tender, but not much broken. Take them up, and boil the syrup until thick. When it is reduced enough, pour it over the apples, and put these away to cool. Make the sauce and finish the pudding the same as for peach meringue, flavoring the sauce, however, with extract of lemon.
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 and sugar as necessary
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.
APPLE MELON PUDDING.
1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste. Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour.
APPLE SAGO.
1-1/2 lbs. of apples
5 oz. of sago
Juice of a lemon
A teaspoonful of ground cinnamon
and sugar to taste.
Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold.
APPLE SAUCE -1.
1 lb. of good cooking apples
Sugar to taste.
Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of water to prevent them burning; when quite soft rub the apple through a sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly.
APPLE SAUCE -2.
When you wish to serve apple sauce with meat prepare it in this way:- Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatin dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate.
APPLE SAUCE -3.
1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according to taste), 1/2 a teaspoonful of mixed spice. Pare and core the apples, cut them up, and cook them with the water until quite mashed up, add sugar and spice. Rub the apples through a sieve, re-heat, and serve. Can also be served cold.
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.
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.
APPLE SOUP -2.
1 large cooking apple
1 small finely chopped onion
Seasoning and sugar to taste
a little butter
1 teaspoonful of corn flour
1/2 pint of water.
Peel and cut up the apple, and cook with the onion in the
water till quite tender. Rub the mixture through a sieve, return to
the saucepan, add the butter, seasoning and sugar, thicken the soup
with the corn flour, and serve.
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.
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