Shasta Blood Apple
Good Food Cookbook Store |
Great Chinese Recipes
Great PDF Chinese Cookbook Available for only $3.95. Order Now
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.
|
|
APPLE CATSUP (CETCHUP/KETCHUP)
Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two
Medium-sized onions, chopped _very_ fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.
APPLE TOAST.
Cut six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon; a few minutes will do them. When tender cut two or three slices of bread half an inch thick; put in a frying pan two ounces of butter, put on the fire; when the butter is melted put in your bread, which fry of a nice yellowish color; when nice and crisp take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot.
APPLE FILLING -1
Peel and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.
APPLE FILLING -2
One coffee cup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake.
APPLE CUSTARD.
Pare, core and quarter a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half cupful of sugar with them and set them away till cold. Beat six eggs very light and stir them gradually into a quart of rich milk alternately with the stewed apple. Put the mixture
into cups, or into a deep dish and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top.
|
GRANDMOM'S APPLE PIE
5 to 6 cooking apples - Rome Apples a good choice
3/4 cup sugar
3 tablespoons corn starch
2 tablespoons lemon juice or 1 tablespoon vinegar
3 tablespoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
dash of salt
2 pie crust (top and bottom)
Peel and slice apples. Add lemon juice and toss. Sprinkle some of sugar and cinnamon in bottom of crust. Add 1 tablespoon of corn starch. Put half of apple slices in crust. Add half of sugar, cinnamon, nutmeg and 1 tablespoon corn starch. Repeat layering of apples, sugar, cinnamon, nutmeg and cornstarch. Apples will pile high in pie crust. Dot with butter. Top apples with second crust. Seal crust. Cut vents in top. Bake 50 to 60 minutes or until done. Yield: 8 servings.
APPLE CUSTARD PIE -1
Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes.
APPLE CUSTARD PIE -2
Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies.
APPLE CUSTARD PIE -3
Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg.
APPLE PIE -1
1-1/2 cups flour
1-1/2 teaspoons Baking Powder
1/2-teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1-tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.
APPLE PIE -2
2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven.
IRISH APPLE PIE
Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour.
MOCK APPLE PIE
Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour.
APPLE AND PEACH MERINGUE PIE
Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well set. Eat cold.
| Previous Page (4) | ||
News about Apples and Pies
Apple pie on the Fourth of JulyBake up an all-American treat for ... The Register-Guard Traditional, time-honored methods are the best way to make apple pie. Use apples that are not too juicy. Bake an apple pie until the ... |
 Oneindia | Hot Dog Contests: American as Apple Pie SportingNews.com ... displayed every time a competitive eater ties his hands behind his back and goes nose first into a never-ending cascade of blueberry pies. ... Hot Dog Road Trip: A Patriotic Party Plan The hot dog days of summer |
 Examiner.com | Road trip north for the perfect pie Examiner.com The Dutch Apple pie was sweet with whole chunks of cinnamon apples. The delicious brown sugar crust on top added great texture and crunch. ... |
CHILLICOTHE FARMERS MARKET Chillicothe Gazette Abbyville Farm (Deana Bell)-Fresh new Goldrush white potatoes, new yukon white potatoes, broccoli, green onions, rhubarb pies, apple pies, ... |
Wine label is Money-made to be a moneymaker Kentucky.com Mom almost always bought Ritz crackers, and when she wanted to make a pie — and she didn't have apples — she made mock apple pie from the recipe on the box. ... Chrisman Mill Launches new Old Friends “Artist Signature” Wine by ... |
Striking up a freedom fest Louisburg Herald Back by popular demand is the contest to see who can bake the best apple pie in Louisburg. There is no entry fee, but only homemade pies will be accepted. ... |
Free Range on Food: Staffers Solve Your Cooking Conundrums Washington Post Also, you can buy those weird sandwich pie things that make pizza sandwiches over a fire, and make apple "pie." You might have to cook the apples separately ... |
 WKBW-TV | Five Star Apple Tart WKBW-TV Place warmed apples in a large bowl then add sugar and cornstarch; mix well. Refrigerate apple mixture 5 to 10 minutes. Meanwhile, place 1 pie crust in a ... Enter the Aiken Standard's Apple Pie Contest |
Dining notes: A new kind of sandwich Salt Lake Tribune Utah charities still have time to enter their best apple pie into the "The Piece of the Pie" Charity Bake-Off July 4 at the Eureka Casino Hotel in Mesquite, ... |
Hunting as American as apple pie The Free Lance-Star JULY 4 OFTEN MARKS the beginning of the sweltering peak of sum- mer, when many anglers rest the fishing tackle and hunters tune up rifles and shotguns or ... |
Google News