Pare, core, and quarter 4 large tart apples and boil in very little water. Mash and add 1 tablespoon of butter, half a cup of sugar, half a cup of fine bread crumbs, the yolks of 4 eggs, and the whites of 2 eggs beaten light. Pour into a baking dish and cover with a meringue made of the whites of 2 eggs and two tablespoons of powdered sugar and brown.
Apples a la Parisienne
Pare several sour apples, cut them in half crosswise and remove the cores. Cook them with 1 cupful of sugar to 1 cupful of water, taking care to retain the shape. Drain the apples and set each half on a round of stale sponge cake sprinkled lightly with orange juice, and either orange or peach marmalade. Cover the apple with meringue and some chopped almonds and set in the oven to brown delicately. Serve either hot or cold.
Take one pint of nice apple sauce, sweetened to taste; stir in the yolks of 2 eggs, well beaten. Bake for 15 minutes. Cover with a meringue made of 2 well-beaten whites and ½ cup of powdered sugar. Return to the oven and brown.
Apples in Bloom
Cook red apples in boiling water until soft. Have the water half surround the apples and turn often. Remove skins carefully that the red color may remain and arrange on serving dish. To the water add 1 cup of sugar, grated rind of 1 lemon, and juice of 1 orange; simmer until reduced to 1 cup. Cool and pour over the apples. Serve with cream sauce.
Beat the white of 1 egg stiff; add the well-beaten yolk of 1 egg and gradually add 1 cup of powdered sugar. Beat one half cup of thick cream and one fourth cup of milk until stiff; combine the mixture and add one half teaspoon of vanilla.
Steam two large tart apples that have been peeled and cored. Rub them through a sieve and add 1 cupful of milk, 2 teaspoonfuls of butter, one fourth of a cupful of sugar, and the yolks of 4 eggs. Turn the mixture into baking cups, stand them in hot water and bake about 20 minutes. When they come from the oven pile the beaten white of egg on top of each cup, sprinkle with powdered sugar and place in the oven to brown slightly. Serve cold
Pare and core ten large apples. Cover with one pint of water and three tablespoons of sugar; simmer until tender . Remove from the syrup and drain. Wash the parings and let simmer with a little water for on half an hour. Beat the white of one egg to stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes; add a few drops of lemon and a little nutmeg. Cool and pour around the apples.
Cover one-half box of gelatin with half a cup of cold water and let stand for half an hour. Pare, core, and quarter 6 tart apples, add the thin yellow rind of half a lemon, cover with sweet cider or water, boil and press through a sieve; add one cup of sugar and juice of one lemon. Pour over the gelatin mix, turn into a mold and let harden. Serve with cream or cider sauce.
Reserve enough bread dough to make a small loaf. Work thoroughly into it one tablespoon of butter, one-third cup of sugar, one quarter of a teaspoon cinnamon, and 2 well-beaten eggs. Add flour to make a soft dough, knead lightly and let rise. Divide in three equal parts and roll each part to fit the pan. Lay one piece in a buttered pan, spread over it an inch layer of sour apples chopped fine. Pour over the apples a tablespoon of melted butter; cover with a the second piece of dough and continue as before; brush the top with milk and let rise until very light . Steam for one hour then place in a hot oven to brown lightly. Serve in slices with sugar and cream.
Pare, core, and quarter apples add a little water and sugar to taste. Stew until tender and cover with the following mixture; sift 1 pint of flour and 1 teaspoon of baking powder, add a pinch of salt, and 2 cups of milk, mix, and turn out onto a lightly floured board. Roll to a one-half-inch thickness and place over the stewed apples. Cover and cook for 10 minutes without lifting the lid. Serve hot with cream and sugar or soft custard.
Cover one-half box of gelatin with cold water and allow it to stand for half an hour; then pour over it half a pint of boiling water and stir until dissolved. Mix a pint of strained apple sauce with the gelatin, add a pound of sugar, and stir until it melts. Add the juice of 2 lemons. Set on ice until it begins to thicken. Beat the whites of 3 eggs to a stiff froth, stir in the apple mixture, and pour into a mold. Serve with whipped cream.
Pare, quarter, and core four sour apples. Steam until tender and rub through a sieve; there should be three-fourths of a cup of pulp. Beat on a platter the whites of three eggs. Gradually add the apple pulp sweetened to taste and continue beating . Pile lightly on a serving dish and chill. Serve with cream or soft custard.
Compote of Apples
One pound of apples, one fourth pound of lump sugar, 1 cup of water, the juice of half a lemon, a few drops of red coloring. Put the sugar water and lemon juice in a clean, enameled sauce pan and let them boil quickly for 10 minutes. Meanwhile, peel the apples, cut in quarters and remove the cores. Throw the pieces into the boiling syrup and let them cook slowly until clear and tender but not broken. Then remove the quarters of apple, carefully reduce the syrup a little, and color it pink with the red coloring. Arrange the apples on a glass and pour the syrup over. A little pote is a great improvement. If the apples are small they may be cored and cooked whole.
Apple Compote and Orange Marmalade
Boil 12 tart apples in 1 quart of water until tender; strain through a jelly bag; add 1 pound of granulated sugar and let boil. While boiling, add 12 apples cored and pared. When the apples are tender, drain them carefully in a perforated skimmer. Boil the syrup until it jells; fill the apples with orange marmalade and pour the syrup over them. Serve with whipped cream.
Make a syrup of 2 cups of sugar and 1 cup of water. Pare, core, and cut into sixths 6 large tart apples. Cook a few at a time in the syrup until clear remove and drain; add the rind and juice of one half lemon to the syrup boil until thick; remove the lemon rind and put over the apples.
Take tart ripe apples of uniform size and remove the cores. Place the fruit in the bottom of a porcelain kettle; spread thickly with sugar; cover the bottom of the kettle with water and allow the apples to simmer until tender. Pour the syrup over the apples and serve cold.
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