Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1894-09-06
RECIPES FOR COOKING APPLES.

Apple Egg Pudding-10 apples, ! lb.
sugar, 10 cloves, / pint water, A eggs,
grated nutmeg. Approximate cost, %
cents. Peel and core the apples with
out breaking them, fill with sugar, and
put Glove in each, set in pie dish,
pour the water over, and bake in mod
crate oven, When sufficiently cooked,
beat up the eggs with the remainder of
the sugar and the nutmeg, pour in and
over the apples, and return them to the
oven for 10 minutes; sift sugar and
grated nutmeg over, and serve.
Apple Cream pint of cream, ID.
apples, saltspoonful of grated nut
meg, s OF. powdered sugar, 10 drops
essence of lemon, ! OF. gelatine, gill
Of water. Approximate cost, 40 cents.
Peel the apples, place them in stew
pan with the nutmeg and sugar, cook
them till tender, pass the apples through
a sieve, and let them get cold; whisS mp
to stiff froth the cream, with the
essence of lemon, add the apple pulp,
and the gelatine, boiled in gill of
water; mix well together, pour into a
mold and stand aside to set.
Apple Dumplings-G apples, ! lb,
flour, t ID. beef suet, / pint Of water, 4
OF. sugar, & cloves-ApproXimate cost,
IS cents. Pare and core the apples with
out dividing them, and fill with sugar
and Glove; chop the suet very finely,
ruo it into the Hour, and mix into a
paste with the water; roll it out to a
thin paste, divide III pieces, roll the
apples in it, taking care to join the
paste neatly; form into balls and bake
for hour. For boiling prepare in the
same way, but tie in Toured cloths, and
boil from to of an hour.
Apple Frittcrs-6 tablcspoonfuls of
flour, OF yeast, breakfaat-cupful of
milk, 2 eggs, az. sugar, 2 OF. suct,
apples, l OF. currants, the rind of n
lemon, ID. lard, Approximate cost, 25
cents. Mix the flour ana yeast to stiff
batter with the milk over night; the
next day add the eggs, well-beaten, and
the rest of the ingredients; knead we'll;
the suet must be very finely chopped
previous to mixing; when we'll mixed
cut off pieces of the dough, make into
an oval form about inch thicli,3 inches
wide and Al long, fry in boiling lard till
of a golden-brown, drain on blotting-
paper, and serve.
Apple Fritters-2 large apples, Q eggs,
/ ID. flour, tablespoonful of clarified
butter, gill of milk and a pinch of
salt Approximate cost, IL cents. Peel
the apples, take out core with an apple
scoop, slice the apples about ] inch
thick, strew powdered sugar over and
let them remain hour. Make batter
with the flour, eggs, salt, butter, and
milk; throw the pieces of apple into the
batter, take them out AZ time, and
fry in boiling lard. When they are
Drowned all over, place them on clean
sheets of paper to drain. Dish them
quickly on hot dish covered with a
lace paper, Do not place one over the
other. Serve with powdered sugar.
Apple Custard-2 lbs. cooking apples,
cloves, pint of milk, 10 OF. loaf
sugar, 2 or bay leaves, little lemon
peel, A eggs, pint cream. Approximate
cost, 80 cents. Peel aud core the apples,
bolt them gently with the cloves in a
little water, with ! Id, pounded sugar;
when they are quite soft beat them up
with u fork and remove the cloves; put
the apple-pulp into a glass dish and
cover with Il rich custard made as fol-
lows: Into n lined saucepan put ! pint
Of milk, u2. loaf sugar, = or } bay
leaves and little thin lemon-peel; let
them stand on the side of the stove for
hour; remove the bay-leaves and lemon
peel, put into a jug 1 eggs, and whisk
them well; pour the milk over the eggs;
put the Jug into Il saucepan OF boiling
water; stir one way until the custard
thickens. Take the jug out of the
water, stir for few minutes; set the
custard aside to cool; when cold pour
over the apples. Whip pint of cream
and put it on the top Of the custard.