I. APPLE DESSERTS
Apple Cobbler (Four portions)
(A good old-fashioned recipe that nearly everybody likes. Successful equally for a family and a “company” dessert.)
Three cups peeled diced apples
One-half cup sugar
One level teaspoon ground cinnamon
One-fourth level teaspoon salt
Two level tablespoons butter
One-half cup water
One and one-half cups flour
Three level teaspoons baking-powder
One-third level teaspoon salt
Three level tablespoons lard
One-half cup milk
One cup sugar
One-half cup water
One-half teaspoon vanilla
Mix the apples, sugar, cinnamon and salt. Place in a shallow buttered baking-pan. Dot the apple mixture with the butter and add the water. Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Slowly add the milk until a soft dough is formed. Toss upon a floured board and roll out to the thickness of two-thirds of an inch. Shape to fit on top of the apple mixture in the pan. Make three slits in the top of the dough. Bake in a moderate oven for twenty minutes. Boil the sugar and water together for three minutes and add the vanilla to the syrup. Pour this over the dough in the pan and continue baking the cobbler for ten minutes more in a moderate oven. Serve warm with cream.
Apple Dessert (Four portions)
(Sue and Robin are always begging for “apples stuffed with dates,”—and brown sugar improves the flavor of the dessert. Serve with plain cream if preferred.)
Four apples
One cup brown sugar
One cup water
One level teaspoon ground cinnamon
One-fourth level teaspoon ground cloves
Eight dates
One-half cup whipped cream
Wash and core the apples. Place in a baking-dish. Boil the sugar and water together for three minutes. Add the cinnamon and cloves. Remove the seeds from the dates and stuff each apple with two dates. Pour the syrup over the stuffed apples. Bake in a moderate oven for thirty minutes. Place portions of the whipped cream on top and serve at once.
Apple Puffs (Four portions)
(Good and unusual.)
One cup flour
One level teaspoon baking-powder
One-eighth level teaspoon salt
One-half cup sugar
One egg, well-beaten
One-third cup milk
One tablespoon melted fat
One-half cup cooked apples
One level teaspoon ground cinnamon
Mix and sift the flour, baking-powder, salt and sugar. Add the egg, milk and fat. Beat for two minutes. Mix the apples and ground cinnamon. Place a spoonful of the batter in a greased pudding-mold, add some of the apple mixture, and place another spoonful of the batter on top.
Steam in a closed steamer for thirty minutes. Serve warm with cream.
To prepare the apples, pare, core and dice them. Cover with cold water and cook slowly until soft. Cool, drain off the juice and use the apples in the recipe.
Apple Sauce Cake (A complete dessert)
(Good served with coffee as a dessert.)
One-half cup fat
One cup sugar
One egg, well-beaten
One cup strained apple-sauce
Two and one-half cups flour
One level teaspoon soda
One-fourth level teaspoon salt
Two level teaspoons ground cinnamon
One-half level teaspoon ground cloves
One-half level teaspoon mace
One teaspoon vanilla
Cream the fat and sugar and add the egg. Add the apple sauce and all the dry ingredients, mixed and sifted. Add the vanilla. Beat the batter for three minutes. (It will be quite thin, but that is as it should be.) Pour into a loaf cake, lined with waxed paper. Bake in a moderate oven for forty minutes.
Remove from the oven, let stand for five minutes, then turn out the cake and remove the paper. When cool cut in one-inch slices. This cake will keep moist a long time.
(To make the apple sauce, take about one and a half cups of peeled, diced apples, cover with water and cook until tender. Press through a strainer.)
Apple Tapioca Pudding (Four portions)
(A simple home dessert that children like.)
- One-half cup pearl tapioca
- Cold water
- Two and one-half cups boiling water
- One-half level teaspoon salt
- One and one-half cups chopped apples
- One-third cup sugar
- One teaspoon vanilla
Soak the tapioca in cold water to cover, for one hour. Add the boiling water and cook in a double boiler for thirty minutes. Add the salt, apples and sugar. Cook for thirty minutes. Add the vanilla and serve cold with cream.
Baked Apple Dumplings (Four portions)
(Nothing can take the place of “dumplin’s” in apple season.)
Four apples
One cup sugar
One and one-fourth cups water
One and one-half cups flour
One level teaspoon baking-powder
One-fourth level teaspoon salt
Six level tablespoons lard
One-fourth cup cold water
Two level tablespoons butter
One level teaspoon ground cinnamon
Wash, peel and core the apples. Boil the sugar and water together for three minutes, add the apples and cook slowly until they are tender and the syrup is thick. Turn the apples frequently during the cooking.
Mix and sift the flour, baking-powder and salt. Cut in the fat. Add the cold water slowly until a stiff dough is formed. (More water may be needed.) Divide the dough in fourths and roll out flat. Place a cooked apple in the center of each piece of dough. Add some of the syrup and sprinkle portions of cinnamon over the top. Add a bit of butter. Fold up the edges of the dough around the apple. Pinch together. Prick the top with a fork. Place upside down in a greased baking pan. Bake in a quick oven for fifteen minutes. Serve warm with Hard Sauce or Cream.
Baked Apples with Brown Sugar (Four portions)
(Another way to “make baked apples better.”)
Four apples
One-fourth cup raisins
One-half cup brown sugar
One-third cup nut-meats
One level teaspoon cinnamon
One-eighth level teaspoon salt
One cup water
Two level tablespoons butter
Wash and core the apples. Place in a buttered baking-dish. Mix the raisins, sugar, nuts, cinnamon and salt. Fill the apple cavities with the mixture and sprinkle what remains over the top. Add the water and the butter, melted. Bake in a moderate oven for forty minutes. Baste frequently. Serve warm with plain or whipped cream.
Baked Apples with Marshmallows (Four portions)
(A favorite with Sue and Robin.)
Four apples
One-half cup sugar
One-fourth level teaspoon ground cinnamon
Eight marshmallows
One-half teaspoon vanilla
One cup water
Two level tablespoons butter
Wash and core the apples and place in a buttered baking-dish. Sprinkle the sugar and cinnamon over the tops. Cut the marshmallows in quarters and stuff them in the cavities of the apples. Add the vanilla and water. Dot with butter. Bake in a moderate oven for forty minutes, basting frequently. Serve warm or cold with cream.
Brown Betty (Four portions)
(A delicious and economical dessert for the home meal.)
Two cups soft bread-crumbs
Two and one-half cups peeled diced apples
One cup water
Two level tablespoons butter
One-half cup sugar
One level teaspoon ground cinnamon
One-fourth level teaspoon grated nutmeg
One tablespoon lemon juice
Mix all the ingredients, and place in a buttered baking-dish. Bake in a moderate oven for forty minutes or until the apples are soft.
Serve warm with Hard Sauce or Cream.
Hard Sauce for the Brown Betty
One-fourth cup butter
One teaspoon vanilla
One-half teaspoon lemon extract
One-eighth level teaspoon salt
One tablespoon boiling water
About one and one-fourth cups sifted powdered sugar.
Cream the butter, add the vanilla, lemon extract, salt and water. Slowly add the sifted powdered sugar, mixing well until a creamy mixture is formed. The exact amount of sugar can not be stated, but the sauce must be stiff enough to stand alone. Shape into a flat cake and place in a cold place for half an hour or more. Cut in thin slices and place on top of the warm pudding.
Butterscotch Apples (Four portions)
(Children usually like this simple and wholesome dessert.)
Four apples
One-third cup water
Two-thirds cup brown sugar
Two level tablespoons butter
Two level tablespoons flour
One-eighth level teaspoon salt
Three-fourths cup milk
One teaspoon vanilla
Wash, peel, quarter and core the apples. Boil the sugar and water together for three minutes, add the apples and cook until tender when pierced with a fork. Remove and place in serving dishes.
Melt the butter, add the flour and salt, and when well-mixed add the milk. Cook until creamy and then pour into the syrup in which the apples were cooked. Cook until well blended. (About three minutes.) Add the vanilla and pour over the apples. Serve warm or cold.
The syrup may not combine at once with the creamy mixture, but if allowed to cook slowly for a short time they will blend.
Coddled Apples
(When apples are plentiful, this is an attractive way of serving them.)
Six apples
Three cups water
One and one-half cups sugar
Four cinnamon candy drops
One-teaspoon vanilla
One level teaspoon butter
Wash the apples and remove the cores by cutting clear through the apple. Boil the sugar and water together for two minutes. Add the cinnamon drops and the apples. Place a lid over the apples and cook slowly for ten minutes. Turn the apples frequently; remove the lid and let the syrup cook down thicker; keep turning the apples. When they are soft and glazed remove the apples and place in a dish.
Add the vanilla and butter to the syrup, and when melted, pour over the apples.
Dutch Apple Cake
(A good old dessert that our grandmothers liked.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
Mix and sift the flour, baking powder and salt. Cut in the fat with a knife and add the milk slowly, mixing with the knife until a soft dough is formed. Flatten out and place the apple mixture on top.
Apple Mixture for the Cake
One cup thinly sliced quartered apples
One-half cup water
One-third cup sugar
One teaspoon cinnamon
Three level tablespoons butter
Peel the apples, cut in quarters and remove the cores. Cut in thin slices, add the water and sugar and cook slowly until the apples are a little soft, but still retain their shapes. Flatten the dough to the thickness of half an inch. With a knife make little grooves one-half inch apart across the dough. When the apples are cool, place the slices in these grooves.
Sprinkle the cinnamon over the top, and dot with the butter. Bake in a moderate oven for fifteen minutes. Cut in squares and serve with Lemon Sauce.
Glazed Apples (Four portions)
(Simple and wholesome.)
Four apples
One cup light brown sugar
One and one-half cups water
Two level tablespoons butter
One-half teaspoon vanilla
Wash, peel and core the apples. Boil the sugar, water, butter and vanilla together for four minutes. Add the apples, and cook slowly, turning the apples frequently, until they are tender and have a glazed appearance. Baste the apples during their cooking. Place the cooked apples in a serving dish and pour the remaining syrup over them. Serve warm or cold with cream.
Individual Apple Rolls (Six portions)
(A favorite with most men.)
Three cups apples cut fine
One cup water
One and one-half cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
Two level tablespoons butter
One level teaspoon ground cinnamon
One and one-half cups sugar
One cup water
Cook the apples and water together for five minutes. Drain off the liquid. Mix and sift the flour, baking-powder and salt. Cut in the fat with a knife. Slowly add the milk until a soft dough is formed. Toss upon a floured board and pat into a rectangular shape half an inch thick. Arrange the drained apples on top. Spread the butter on top the apples and sprinkle the cinnamon over all the mixture. Roll up like a jelly roll and cut into one-inch slices.
Boil the sugar and water together for five minutes. Place in the bottom of a baking pan. Place the unbaked apple rolls in the pan, flat side down. Pour the liquid left from the cooked apples over the top.
Bake in a moderate oven for thirty minutes. Baste frequently during the baking. Serve with cream.
Maple Rice and Apple Pudding (Four portions)
(A simple home dessert that is a good dish in which to use up left-over boiled rice.)
Four apples
One cup boiled rice
One cup maple syrup
One-fourth cup sugar
One teaspoon vanilla
One-half cup water
Two level tablespoons butter
Wash, peel and core the apples. Place in a small buttered baking-dish. Spread the rice over the tops of the apples. Add the maple syrup, sugar, vanilla, water and butter. Bake in a moderate oven for forty-five minutes. Serve warm with cream.
Marshmallow Apple Dessert (Four portions)
(A good home luncheon dish that is a favorite with most children.)
Two and one-half cups sliced peeled apples
One cup light brown sugar
One-half cup raisins
One cup water
One level teaspoon ground cinnamon
One level tablespoon butter
Twelve marshmallows
Mix the apples, sugar and raisins. Place in a buttered baking-dish. Add the water, and sprinkle the cinnamon over the top. Dot the top with the butter in small bits. Bake in a moderate oven for thirty minutes, or until the apples are soft. Place the marshmallows over the top and return to the oven for ten minutes, or until the marshmallows are well puffed up and brown. Serve warm with cream.
Pineapple Baked Apples
(An unusual combination that is really delicious.)
Four apples
One-third cup sugar
One-half cup grated pineapple
Two level tablespoons butter
Wash the apples and remove the cores. Place the apples in a small pan. Sprinkle the sugar and pineapple over the top. Dot the tops of the apples with butter.
Bake in a moderate oven for forty minutes, or until the apples are soft. Serve with Whipped Cream Sauce.
Whipped Cream Sauce
One egg white
One teaspoon vanilla
One teaspoon lemon extract
One cup stiffly-whipped cream
One cup powdered sugar
Beat the egg white until stiff, add the extract and whipped cream, and slowly add the powdered sugar sifted. Continue beating until the mixture is stiff. Serve on the warm apples. (This is a good way in which to “amplify” whipped cream.)
Rice Apple Pudding (Four portions)
(For the simple home meal.)
Two cups sliced apples
One cup water
One-half cup sugar
One-half level teaspoon ground cinnamon
One cup cooked rice
Two level tablespoons butter
One tablespoon lemon juice
Wash the apples and peel, core and slice. Add the water and sugar and cook slowly until the apples are tender. Pour into a buttered baking-dish. Place the rice and cinnamon over the top. Place the butter in dots on top of the apples. Bake in a moderate oven for fifteen minutes, or until the whole is brown. Serve with cream.