APPLE FOOL

• 2 lbs. of apples


• 1/2 lb. of dates


• 3/4 pint of milk


• 1/4 pint of cream


• 6 cloves tied in muslin


• Sugar

Pare, core, and cut up the apples, stone the dates, and gently stew the fruit
with a teacupful of water and the cloves until quite tender; when sufficiently
cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in
the milk, which should be boiling, then the cream; serve cold with spongecake
fingers.

APPLE FLOAT

• 12 apples, pared and cored


• 1 1/2 pound of sugar


• 1 large lemon


• 1 ounce of gelatin


• Water as necessary

Put the apples on with water enough to cover them and let them stew until
they look as if they would break; then take them out and put the sugar in the
same water; let the syrup come to a boil, put in the apples and let them stew
until done through and clear; then take them out, slice into the syrup one
large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let
the whole mix well and come to a boil; then pour upon the apples. The syrup
will congeal. It is to be eaten cold with cream.

APPLE FRITTERS 1

• 3 good juicy cooking apples


• 3 eggs


• 6 oz. of Allinson fine wheat meal


• 1/2 pint of milk


• Sugar

Pare and core the apples, and cut them into rounds 1/4 inch thick; make a
batter with the milk,
meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan
ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices
into the batter and fry the fritters until golden brown; drain them on blotting
paper, and keep them hot in the oven until all are done.

APPLE FRITTERS 2

• 4 Eggs


• 4 spoonfuls of fine flour


• 1/4 pound of sugar


• Milk


• Nutmeg


• Salt as necessary

Take four eggs and beat them very well, put to them four spoonfuls of
fine flour, a little milk, about a quarter of a pound of sugar, a
little nutmeg and salt, so beat them very well together; you must not
make it very thin, if you do it will not stick to the apple; take a
middling apple and pare it, cut out the core, and cut the rest in round
slices about the thickness of a shilling; (you may take out the core
after you have cut it with your thimble) have ready a little lard in a
stew-pan, or any other deep pan; then take your apple every slice
single, and dip it into your bladder, let your lard be very hot, so
drop them in; you must keep them turning whilst enough, and mind that
they be not over brown; as you take them out lay them on a pewter dish
before the fire whilst you have done; have a little white wine, butter
and sugar for the sauce; grate over them a little loaf sugar, and serve
them up.

APPLE FRITTERS 3

Make a batter in the proportion of one cup sweet milk to two cups flour, a
heaping teaspoonful of baking powder, two eggs beaten separately, one
tablespoonful of sugar and a salt spoon of salt; heat the milk a little more
than milk-warm, add it slowly to the beaten yolks and sugar; then add flour
and whites of the eggs; stir all together and throw in thin slices of good sour
apples, dipping the batter up over them; drop into boiling hot lard in large
spoonfuls with pieces of apple in each, and fry to a light brown. Serve with
maple syrup, or nice syrup made with clarified sugar.

BOILED APPLE PUDDING

• 3 apples


• 3 eggs


• 1/4 pound of breadcrumbs


• 1 lemon


• 3 ounces sugar


• 3 ounces of currants


• 1/2 a wine-glassful of wine


• Nutmeg


• Butter


• Sugar

Pare, core and mince the apples and mix with the bread crumbs, nutmeg,
grated sugar, currants; the juice of the lemon and half the rind grated. Beat
the eggs well, moisten the mixture with these and beat all together, adding
the wine last; put the pudding in a buttered mold, tie it down with a cloth;
boil one hour and a half and serve with sweet sauce.

APPLE AND BROWN-BREAD PUDDING

Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add
two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a
tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk,
and boil in buttered molds about two hours. Serve with sauce flavored with
lemon.

BIRDS’ NEST PUDDING

Core and peel eight apples, put in a dish, fill the places from which the cores
have been taken with sugar and a little grated nutmeg; cover and bake. Beat
the yolks of four eggs light, add two teacupfuls of flour, with three even
teaspoonfuls of baking powder sifted with it, one pint of milk with a
teaspoonful of salt; then add the whites of the eggs well beaten, pour over
the apples and bake one hour in a moderate oven. Serve with sauce.

APPLE MELON PUDDING

• 1 lb. of Allison breadcrumbs


• 3 apples


• 1-1/2 lbs. of melon


• 12 cloves


• 1/2
  pint of milk


• 1 oz. of butter


• 3 eggs


• Sugar

Peel and cut up the apples
and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in
muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves
from the fruit, place a layer of fruit over the breadcrumbs, and so on until the
dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them
with the milk, and pour the mixture over the pudding; spread the butter in
bits over the top, and bake the pudding 1 hour.

APPLE SAGO

• 1-1/2 lbs. of apples


• 5 oz. of sago


• Juice of a lemon


• A teaspoonful of ground cinnamon


• Sugar

Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is
added; meanwhile have the apples ready, pared, cored, and cut up; cook
them in very little water, just enough to keep the apples from burning; when
they are quite soft rub them through a sieve and mix them with the cooking
sago, adding sugar and lemon juice; let all cook gently for a few minutes or
until the sago is quite soft; put the mixture into a wetted mould, and turn out
when cold.

CIDER APPLE SAUCE

Boil four quarts of new cider until it is reduced to two quarts; then put into it
enough pared and quartered apples to fill the kettle; let the whole stew over
a moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.

OLD FASHIONED APPLE SAUCE

Pare and chop a dozen medium-sized apples, put them in a deep pudding dish;
sprinkle over them a heaping coffee cupful of sugar and one of water.
Place them in the oven and bake slowly two hours or more, or until they are a
deep red brown; quite as nice as preserves.

APPLE CREAM

• 6 large apples (coslings or any other apples that will be soft)


• 4 eggs


• 3/4-pound double-refined sugar


• 1-2 spoonful of rose water


• lemon-peel

Take your apples and coddle them; when they are cold take out the pulp;
then take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful or
two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it
up.