The Golden Age Cook Book Part 13

Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of sugar, one generous tablespoonful of b.u.t.ter, and the grated rind of one lemon. b.u.t.ter a pudding dish, divide the ingredients into four layers, beginning with apples and finis.h.i.+ng with bread crumbs. Sprinkle the sugar and lemon over the apples and cut the b.u.t.ter into tiny lumps and scatter over the crumbs. Bake three-quarters of an hour in a moderate oven. Serve with cream or hard sauce.

APPLE CHARLOTTE.

Pare, core and quarter eight or nine good cooking apples, put them into a double boiler with two tablespoonfuls of b.u.t.ter, half a cup of sugar, the juice and grated rind of a lemon; cook until tender. Take a plain mould that holds three pints, b.u.t.ter it well, line the bottom and sides with very thin slices of home-made bread. Remove the crust, dip each slice in melted b.u.t.ter, fit them evenly together in the mould, fill with the apples, cover with the bread, dredge it with sugar and bake three-quarters of an hour in a quick oven. Have a hot platter, lay it over the top of the charlotte, turn it over, and lift off the mould.

Serve hot with or without sauce or cream.

APPLE CROQUETTES.

Peel, core and quarter four good-sized cooking apples, cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoonful of b.u.t.ter, a heaping tablespoonful of sugar, the grated rind of half a lemon and a saltspoonful of cinnamon; cover tightly and cook until tender, taking care that it does not burn. When done add an even tablespoonful of Groult's potato flour, mixed with a very little water, then stir in one beaten egg, and remove from the fire. Turn into a deep plate to get cold, form in cylinders, dip in egg and dried bread crumbs and fry in boiling fat. Sift powdered sugar over them and serve hot, with or without cream.

APPLES STEWED WHOLE.

Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples were cooked in as will dissolve the sugar; when it comes to a boil add the apples and cook until clear. Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bartlett pears may be cooked in the same manner, serving them whole.

APPLE SOUFFLe.

Seven tart, juicy apples, pared and cored, and cut fine. Put them over the fire in a double boiler without any water, steam until tender, then stir into them two tablespoonfuls of b.u.t.ter and one cup of sugar, remove from the fire, and turn it into a bowl to cool. When it is cold beat in the yolks of four eggs, whipped very light, a little grated lemon peel, and then add alternately the whites of the eggs, beaten to a stiff froth, and a cup of stale bread crumbs. Beat hard for a few moments and turn into a b.u.t.tered pudding dish and bake in a moderate oven about one hour. Cover it while baking until ten or fifteen minutes before it is done, so that it will not form a hard crust and become dry. Serve warm in the dish in which it is baked.

APPLE CUSTARD.--No. 1.

Grate some good, tart cooking apples--enough to measure one quart. Beat a generous tablespoonful of b.u.t.ter and seven tablespoonfuls of sugar to a cream, add to this four egg yolks beaten light, then the apples and the grated rind of a lemon, and lastly the whites of four eggs beaten to a stiff froth. It can be baked in puff paste or without. Serve cold.

APPLE CUSTARD.--No. 2.

Pare, core and quarter half a dozen fine, large cooking apples, put them in a double boiler with the grated rind of half a large lemon, cook until tender, and press through a sieve; there must be three-quarters of a pint of the puree. Add an ounce and a half of granulated sugar and set it away to get cold. Then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple puree, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes.

Serve cold with a little cinnamon and sugar sifted over it.

BAKED APPLE DUMPLINGS.

Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of b.u.t.ter into it and chop it fine with a knife; mix it well--do not use the hands; then add milk enough to moisten it, about a quarter of a pint. Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven. The time will depend upon the apples--about half an hour. Serve with cream.

APPLE FLOAT.

Have a pint of apple puree, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if preferred. Set it on the ice that it may be very cold, beat the whites of two eggs to a stiff froth and add to the puree of apples, and serve with cream.

APPLES FRIED.

Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in b.u.t.ter until tender and brown, dredge them with sugar and serve hot.

APPLE MARMALADE.

Two pounds of tart cooking apples, one pound of sugar, one pint of water, one lemon and some blanched almonds. Stir the sugar and water together and boil it until it strings from the spoon, then add the apples pared and cored and cut in small pieces, cook until very thick, flavor with the juice and grated peel of a small lemon. Turn into a wet mould, when cold set on the ice. Turn out on a gla.s.s dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream.

APPLE MERINGUE.

Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon--a few drops only--and spread over the apple sauce, and bake twenty or twenty-five minutes. Make a custard of the four egg yolks and a pint of milk, sweeten to taste and flavor with vanilla. Serve the meringue very cold in the dish in which it is baked, with the custard as a sauce in a sauceboat or gla.s.s pitcher.

APPLE PUDDING.--No. 1.

Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or granite saucepan and add water as deep as the apples, but not to cover them. Cover the saucepan tightly and let the apples cook until tender, then mash well, add sugar, grated lemon peel and cinnamon to taste. Put it back on the stove, and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water, stir well and let it cook for a few minutes. Turn it into a mould and serve the next day with cream.

APPLE PUDDING.--No. 2.

Prepare the apples as for Apple Pudding, No. 1. When tender mash through a colander, and put the puree back on the stove. When it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water, and let it cook for a few minutes. Remove from the fire, stir in a wine gla.s.s of sherry. Turn into a mould, set it on the ice until the next day and serve with cream.

APPLES STEWED IN b.u.t.tER.

Take half a dozen good, tart cooking apples--greenings or Newtown pippins; peel, cut in slices about a quarter of an inch thick and core them. Melt an ounce of b.u.t.ter in a spider, and lay in the slices of apples with a quarter of a pound of granulated sugar and the juice of a lemon, stew gently over a moderate fire. When done arrange them nicely on a dish, melt a generous tablespoonful of currant jelly in the spider, and when ready to serve mix with it half a gla.s.s of Madeira or sherry; pour over the apples and serve.

TO STEAM APPLES.

Pare and core some good cooking apples, place them in an earthen or granite ware dish that fits in a steamer. Have water boiling in the steamer, set the dish over it, stretch a towel over the top, put on the cover and fold the ends of the towel over it. Steam the apples until tender--about twenty minutes. Take the apples out, measure the juice in the pan and add to it an equal quant.i.ty of sugar, flavor with a little lemon juice, cook until thick, put the apples in a gla.s.s dish and pour the syrup over them. It will be a jelly when cold. Serve with cream.

SCALLOPED APPLES.

Pare, core and cut in slices some good, tart cooking apples, put a layer in a baking dish with sugar, cinnamon and a grating of lemon rind, dot with tiny lumps of b.u.t.ter, then another layer of apples, sugar, etc., and so on until the dish is full. Add a very little water and the juice of a lemon, and use a little more sugar and b.u.t.ter on top than on the other layers. Bake until the apples are thoroughly cooked. Cover until nearly done, when the cover should be removed to allow them to brown.

Serve hot with cream or hard sauce.

BANANA FRITTERS.

Half a pint of sweet milk, a scant half pint of flour, two rounded teaspoonfuls of baking powder and a small pinch of salt, stir all together; this should make a batter as thick as that of cake. Roll the pieces of fruit in it with a fork, and drop quickly into boiling fat.

The batter should be prepared just as it is wanted and not allowed to stand. Cut three medium-sized bananas into three pieces each and divide each slice lengthwise so that the fruit will be thin enough to cook thoroughly while the batter is browning. This recipe will make eighteen small fritters. Put them on a hot platter--do not pile up--and serve immediately with a fruit sauce.

BAVARIAN CHERRY CAKE.

Half a pound of fine, juicy black cherries, five tablespoonfuls of fine bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one ounce of sweet chocolate grated. Put the grated chocolate in a mixing bowl, break an egg into it and add one tablespoonful of bread crumbs and one of sugar, beat light and break another egg into it, adding another tablespoonful of bread crumbs and one of sugar. Then separate the three remaining eggs, the yolks from the whites, adding one yolk at a time alternately with bread crumbs and sugar until all are used. Add the cherries. Beat the three whites of eggs to a stiff froth and fold it in lightly. b.u.t.ter thick a cake mould, sift dried bread crumbs over it, turn the cake into it and bake about three-quarters of an hour in a moderate oven. Test it as other cake. In Bavaria it is served cold, but I think it would also be nice hot with fruit sauce.

CRANBERRY BAVARIAN CREAM.