Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-10-23

" th lemon saIce or make custard and
rcur over when cake Is hair done.
Dried Apple Fruit cake.--Soak three
cupSfcl Of dried apples over night in
cold water enough to swell them. Chop
them In the morning and put them
on the fire with three cup5 of moiasses
and stew until almost soft: add cup
ah o. nice raisins and stew few mo
menis: when cold add three cupsful az
flour, one cupful on butter three eggs
ard teaspoonful of soda: bake IN a
steady oven. This viii make two
coed sized pansful.
Apple Layer Cake Peel and 81 &c
green tart arpies; put them on the
fire with sugar TO suit; when tender
remove. rub them through a fine sieve
and add small piece of butter.
When cold use to spread between the
layers: cover the cake with plenty OF
sugar.
Apple Layer Cake No. 2.--One coffee
cup OF subuar. one egg, three large
anples grated. one lemon, grated.
Juice and outsides Of the rind: beat TO
gether and cook till quite thick. To
be cooled before putting on the cake.
Spread between layers OF cake.
Apple rarts--pare, quarter, core
and boil IN half cunful of water; beat
quite soft. ten large. tart, APPLES; beat
until very smooth and add the yoilss
of six eggs. or three whole ones. the
juice and grated outside rind OF two
lemons, half cup of butter. one and
a half Of sugar; beat al thoroughly.
line patty pans with puff paste and
fill; bake five minutes in hot oven.
Apple siump--Pare. core and quar-
ter -four good sized tart apples; put
them into a stewing pan with pint
Of water: add four tablespoonfuls OF
sugar: cover the pan, and stew until
tender. While they are stewing pat a
p'nt of -four into n bowl; add half a
teaspoon OF salt and teaspoonfni Of
baking powder; mix thoroughly. Add
two thirds of onpfnl OF milk, or sur
ficient to make a soft dough: roll out
TO the thickness OF ONE inch cut II in
to small biscuits, place closely over
the top OF the apple. Cover the sauce
pan. and cook slowly nor fifteen min
utes without lifting the lid Dish the
dumpintgs around the edge of plat
ter and put the apple sauce in the cen
ter
Apple DumpIing-Maiae the proceed
ing receirE, but roll much thinner. cut
1t into large circles, and put a half or
a whole raw apple in the center Fold
the dough over so that you common
possibly tell the opening; place In a
steamer and steam continuously for
thirty minutts. or the dump ings may
be placed in baking pan, brushed
with milk. and baked IN quick oven.
Boiled Apple Dumplinus--Make a
rich dough, the same as soda or bak
ing powder BISCUIT, only adding a lit
tie more shortening. Take piece of
dough out on the holding board, roll
CUT almost as thin as pie crust; then
cut into square pieces large enough
to cover an apple. Put into the mid
die OF each piece two apple halves
that have been pared and coned;
sprinkle on spoonful OF sugar and
a pinch of ground cinnamon, turn the
ends OF the dough over the apple and
lap them tight. Put each dumping In
to small coarse cloth well Toured az
ter being dipped in hot waited. Tie
each cloth securely, leaving room for
the dumplings TO swell. Put in pot
of hot water and boil three quarters
OF an hour. Serve with sweet sauce.
Apple Turnover.--Put one pint OF
-four into bowl add half teaspoon
ful of salt; two level teaspoonsful OF
baking powder; mix thoroughly, then
rub into the mixture one Tablespoon
ful of butter. and add sufficient milk
to make a soft dough. Roll out into
a sheet half an inch thick; cut with q
biscuit cutter into circles. Put two
tablespoonful OF saewed apples on
ono half Of the dough: field over the
other haf and pinch the ends togther
and place these in a baking pan
brush with milk and bake for dwennty
minutes.
Apple RolIy PoIy.--Make a dough as
for soda end cream tartar biscuit and
roll it about enc fourth of an inch
thick. Spread over 1t (leaving an inch
uncovered at the edges) liberal
amount of minced apple. Roll 1t up
quite tight. Sew the pudding in
cloth leaving room for II to rise. Boil
an hour. Serve with sweet sauce.
Snow Ball Puddino--Wash two tea
cups of rice and boil until tender.
Pare and core twelve large apples.
Fill the apples with the cooked rice
and put 1t around the outside. Tie
each one in a separate cloth and drop
into boiling water. Cook until soft
and serve while hot with cream and
sugar.
Bird Nest Puddlng-Fill a pie
plate with tart, juicy apples, pared
quartered and oored; cover with a
baking powder crust, baked to nice