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APPLE SOUFFLE -1
One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the soufflé into it. Bake thirty minutes in a moderate oven. Serve immediately with any kind of sauce.
APPLE SOUFFLE -2
4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are very sour), 1 gill (1/4 of a pint) of new milk or half milk and half cream, 1 oz. of Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stew pan. Smooth the corn flour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once.
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APPLE GINGER
Four pounds each of apple and sugar. Make a syrup of the sugar, adding a pint of water. Chop the apple very fine--with one ounce of green ginger; or, if you cannot get the green ginger, use white ginger root Put in the syrup with the grated rind of four lemons, and boil slowly for two hours, or until it looks clear.
APPLE LEATHER
To six pounds of ripe apples, (pared and quartered), allow three pounds of the best brown sugar. Mix them together, and put them, into a preserving kettle, with barely water enough to keep them from burning. Pound and mash them a while with a wooden beetle. Then boil and skim them for three hours or more, stirring them nearly all the time. When done, spread them thinly on large dishes, and set them in the sun for three or four days; Finish the drying by loosening the apple leather on the dishes, and setting them in the oven after the bread is taken out, letting them remain till the oven is cold. Roll up the apple leather and put it away in a box.
APPLE SHAKE
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1-tablespoon brewers yeast
And orange slice for garnish
Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.
BUTTERSCOTCH APPLES
5 apples
2/3 cupful brown sugar
1/2 cupful water
3/4 cupful milk
1/2 tablespoonful cornstarch
1/8 teaspoonful salt
1/2 to 1 tablespoonful butter
1/2 teaspoonful vanilla
Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving. In another pan, mix the milk and cornstarch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert.
BAKED APPLES
Take a dozen fine large juicy apples, and pare and core them; but do not cut them in pieces. Put them side-by-side into a large baking-pan, and fill up with brown sugar the holes from whence you have extracted the cores. Pour into each a little lemon-juice, or a few drops of essence of lemon, and stick in every one a long piece of lemon-peel evenly cut.
Into the bottom of a baking pan put a very little water, just enough to prevent the apples from burning. Bake them about an hour, or till they are tender all through, but not till they break. When, done, set them away to get cold.
If closely covered they will keep, two days. They may be eaten at tea with cream. Or at dinner with boiled custard poured over them. Or you may cover them, with sweetened cream flavored with a little essence of lemon, and whipped to a froth. Heap the froth over every apple so as to conceal them entirely.
BAKED APPLES IN CIDER
6 good-sized apples
6 tablespoons of cinnamon Imperials (the little red-hot candies)
6 tablespoons maple syrup
2 1/2 cups cider
Grated Nutmeg to taste.
Whipped cream or ice cream (optional)
Remove cores of 6 good-sized apples. Plug up the bottom of each and cut out V-shape at top. Insert into the top about 1 tablespoon of cinnamon Imperials (the little red-hot candies) and 1 tablespoon maple syrup.
Place the apples in a dish and pour around the apples about 2 1/2 cups cider. Bake at 350 degrees, basting occasionally with the hot cider, until tender. Grate nutmeg on apples, and if you like, top off with whipped cream or ice cream.
SPICED BAKED APPLES
5 apples
5 tablespoonfuls sugar
Water
1 lemon
Whole cloves
Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple. Place the apples in a baking-dish, put 1 tablespoonful of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish. Cover, bake at 400 degrees F. until soft. Serve cold. If the apples are very sour, more sugar should be used.
BUTTERED APPLES
1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast.
APPLE TANSEY
Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinnamon, Ginger, Sugar, with a little Rose-water, beat all these together, and pour it upon your Apples and fry it.
STEWED APPLES
Take a dozen green tart apples, core and slice them, put into a saucepan with just enough water to cover them, cover the saucepan closely, and stew the apples until they are tender and clear; then take them out, put them into a deep dish and cover them; add to the juice in the saucepan a cupful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syrup a pinch of mace and a dozen whole cloves, just ten minutes before taking from the fire.
Pour scalding hot sauce over the apples and set them in a cold place; eat ice cold with cream or boiled custard.
PRESERVED APPLES
Take fine ripe pippin or bellflower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loafsugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled. Then strain the apple water over the sugar into a preserving kettle, and when the sugar is melted put it on the fire with the yellow rind of some lemons pared thin, allowing four lemons lo a dozen apples. Boil the syrup till clear and thick, skimming; it carefully; then put in the apples, and after they have boiled slowly a quarter of an hour, add the juice of the lemons. Let it boil about fifteen minutes longer, or till the apples are tender and clear, but not till they break. When they are cold, put them into jars, and covering them closely, let them set a week. At the end of that time give them another boil in the same syrup; apples being more difficult to keep than any other fruit.
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