Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1894-10-05
RECIPES FOR COOKING APr1Es.

Apple Egg Pudding-Ten apples,
half pound sugar, ten cloves, quarter
pint of water, four eggs, grated nut
meg. Approximate cost, twenty-five
cents. Peel and core the apples with
out breaking them, fill with sugar,
and put one Glove in each, set in pic
dish, pour the water over, and bake III
q moderate oven. When sufficiently
cooked, beat up the eggs with the re-
mainder of the sugar and the nutmeg,
pour in and over the apples, and re-
turn them to the oven for ten min
utes; sift sugar and grated nntmeg
over, and serve.
Apple Cream-Half pint of cream,
one pound of apples, half a saltspoon-
full of grated nutmeg, eight ounces
powdered sugar, fifteen drops essence
of lemon, half ounce gelatine, one gill
of water. Approximate cost, forty
five cents. Peel the apples, place them
in q stewpan with the nutmeg and
sugar, cook them till tender, pass the
apples through sieve, and let them
get cold; whisk up to n stiff froth the
cream, with the essence of lemon, add
the apple pulp, and the gelatine,
boiled in gill of water; mix well to-
gether, pour into mold and stand
aside to set.
Apple Dumplings-Six apples, half
pound -four, quarter pound beef suet,
quarter pint of water, four ounces
sugar, six cloves. Approximate cost,
eighteen cents. Pare aud core the
apples without dividing them, and fill
with sugar and one Glove; chop tho
suet very finely, rub it into the flour,
and mix into paste with the water /;
roll it out to thin paste, divide in
pieces, roll the apples in it, taking
care to join the paste neatly; form
into balls and bake for half hour. For
boiling prepare in the same way, but
tie in Toured clothes, and boil from
half to three-quarters of an hour.
Apple Custard-Two pounds cook
ing apples, three cloves, one pint of
milk, ten ounces loaf sugar, two or
three bay leaves, a little lemon-peel,
four eggs, half pint cream. APPROX
mate cost, fifty cents. Peel and core
the apples, boil them gently with the
cloves in little water, with half n
pound pounded sugar; when they are
quite soft beat them up with fork
and remove the cloves; put the apple
pulp into a glass dish and cover with u
rich custard made as follows: Into a
lined saucepan put one pint OF milk,
two ounces loaf sugar, two or three
bay leaves and little thin lemon
peel; let them stand on the side of
the stove for half hour; remove the
bay leaves and lemon peel; put into a
| jug four eggs, and whisk them well
pour the milk over the eggs; put the
Jug into a saucepan of boiling water ;
stir one way until the custard thick
ems. Take the jug out of the water,
stir for few minutes ; set the custard
aside to cool; when cold pour over
the apples. Whip half pint OF cream
and put it on the top of the custard.
Apple Fritters--Six tahlespoonfuls
of -four, one of yeast, Que breakfast
cupful of milk, two eggs, one ounce
of sugar, two ounces of suet, three
apples, ono ounce of currants, the
rlnd of lemon, one-quarter pounu oil
lard. Approximate cost, twenty-five
cents. Mix the flour and yeast to q
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
well mixed cut off pieces of the dough,
make into an oval form about one incl
thick, three inches wide and four and
half long, fry in boiling lard till
of golden brown, drain Oh blotting
paper, and serve.--New York Re
corder.