Stew 3 apples and let cool; take one-half cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoonful soda, 1 cup of sour milk, 4 cups of flour, cinnamon, cloves and nutmeg; then 2 cups of apple sauce, 2 cups of molasses; bake in moderate oven; when done spread with whipped cream.
Dutch Apple Cake
Mix one cup of scalded milk, one-third of a cup of butter, one-third of cup of sugar, and one-half a teaspoon of salt. When lukewarm, add one yeast cake broken into small pieces, two unbeaten eggs and flour to make a soft dough. Beat thoroughly, cover and let rise until the mixture has doubled its bulk. Beat thoroughly and again let rise. Spread as thinly as possible in a well -buttered dropping pan. Brush over with melted butter. Press sliced apples into the dough in even rows. Sprinkle with one-fourth cup of sugar mixed with one-half teaspoon of cinnamon, then with two tablespoons of well-washed currants. Cover an let rise; bake in a moderate oven for 30 minutes. Cut in squares and serve plain or with whipped cream.
Dried Apple Cake
Chop fine 3 cups of dried apples which have been well soaked. Add 3 cups sugar, 1 cup of raisins, and 1 cup of currants; cook in very little water until the apples are soft. When cold, add 3 well-beaten eggs, one half cup butter, 1 teaspoon each of cinnamon cloves and allspice, and 3 cups of flour sifted with one teaspoon of soda. Stir well and bake in one loaf. Bake for one hour in moderate oven.
One cup of sugar, one-third cup of water, 1 teaspoon of cream of tartar; heat gradually and boil without stirring until the syrup will thread when dropped from a fork. Pour slowly over the well-beaten white of one egg, beating constantly and continue until thick enough to spread on the cake.
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