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.