Baked apple

“ Pare, core and quarter apples to fill an earthen crock or deep pudding dish, taking care to use apples of uniform degree of hardness and pieces of the same size. For two quarts of fruit thus prepared, add a cup of water and, if the apples are sour, a cup of sugar. Cover closely, and bake in a moderate oven several hours, or until of a dark red color. Sweet apples and quinces, in the proportion of two parts of apple to one of quince, baked in this way, are also good. Cut the apples into quarters, but slice the quinces much thinner as they are more difficult to cook. ”

“ For Instance, flavor apple with lemon, pineapple, quince, or rose water.
Unripe fruit is improved by making the cooking quite lengthy, which acts in the place of the ripening process, changing the starchy matter to saccharine elements. In cooking fruit, try to preserve its natural form. The more nearly whole it is, the better it looks, and the more natural will be its flavor.
Apples are best cooked by baking. Pears and quinces are also excellent baked. The oven should be only moderately hot; if the heat is too great, they brown on the outside before they are done throughout. ”

“ Put these into a baking-pan, with a little cold water and a half-cup of molasses, if four to six apples are used. Bake slowly until you can stick a fork through them. Years ago, people ate these, with crackers and milk. Baked apples and milk was a favorite dish.
=Baked Apple Dumplings=
Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. ”

“ Apple Meringue Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled Custard. Canned peaches, drained from their liquor, may be prepared in the same way.
Apple Snow
Whites 3 eggs
3⁄4 cup apple pulp
Powdered sugar Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup 414apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk) , add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.
Prune Whip
1⁄3 lb. ”

“ Pour in enough boiling water to fill the dish one-fourth full. Bake them in an insulated oven for one-half to three-quarters of an hour, depending upon the size and ripeness of the apples. The stones should be heated until the paper test shows a golden brown colour.
Baked Spiced Apples 6 apples 30 cloves 2 cups water 2⁄3 cup sugar 6 slices lemon
Pare the apples, remove the cores and stick five whole cloves into each apple. Make a syrup of the water and sugar. Put the apples into a pudding dish, pour the syrup over them, and place a slice of lemon over the top of each. ”

“ Sour apples are excellent pared, cored, and baked with the centers filled with sugar, jelly, or a mixture or chopped raisins and dates. They should be put into a shallow earthen dish with water sufficient to cover the bottom, and baked in a quick oven, basting often with the syrup. Sweet apples are best baked without paring. Baked apples are usually served as a relish, but with a dressing of cream they make a most delicious dessert. ”

“ Few fruits can be utilized in as many ways as can the apple. In addition to the common use of the fresh fruit out of hand and of the fresh, sweet juice as cider, this "King of Fruits" can be cooked, baked, dried, canned, and made into jellies and other appetizing dishes, to enumerate all of which would be to prepare a list pages long. Few who have tasted once want to be without their apple sauce and apple pies in season, not to mention the crisp, juicy specimens to eat out of hand by the open fireplace in the long winter evenings. ”

“ When this is done, core before paring, that fruit may keep in shape. In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they become somewhat tasteless, and spice is an improvement.
Baked Sweet Apples Wipe and core eight sweet apples. Put in a baking-dish, and fill cavities with sugar, allowing one-third cup, or sweeten with molasses. Add two-thirds cup boiling water. 570Cover, and bake three hours in a slow oven, adding more water if necessary.
Apple Sauce Wipe, quarter, core, and pare eight sour apples. ”

“ Apple Custard Pudding.— Pare and core 6 large pippin or greening apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir 5 eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful lemon extract and 1 quart milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked. ”

“ Cooked entire, and without any addition, the well-flavored apple is among the most perfect and economical of the subacid fruits for every-day use, and for the invalid's tray is seldom surpassed. Baked in its own juice, with sugar and additional flavoring, or boiled in syrup, it is relished equally with the breakfast mush, the dinner meat, and the supper bread and cake. Combined with cream, custard, whipped white of egg, or tapioca, which add nutriment without destroying the fruit flavor, it affords a delicate dessert, inexpensive and easily prepared. ”

“ Baked Apples are very much used by invalids: have a common yellow dish, such as you frequently see in farmhouses, into which put about twelve apples (previously well wiped) and about a gill of water, and put them in a hot oven for half an hour, or rather more should the apples be large; when well done, take them out to get cold upon the dish, and eat them cold, either with powdered lump or moist sugar. ”

“ Mix granulated sugar with 1⁄4 teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples in a greased 8- by 8- by 2-inch baking pan. Sprinkle with the water.
Blend flour, salt, cinnamon, nutmeg, and brown sugar. Mix in fat to make a crumbly mixture. Spread over apples. Bake uncovered at 350° F. (moderate oven) 40 minutes or until lightly browned and apples are tender.
Baked apples 6 servings
6 large baking apples
6 tablespoons sugar
2 tablespoons butter or margarine
Cinnamon, as desired
1⁄2 cup water
Wash and core apples. ”

“ Peel and core some large apples, cut them in round slices, and steep them half an hour, or more, in the cinnamon water; then dip each piece in the batter, and fry them in lard, or clarified dripping. Drain, dust sugar over each one, and serve hot.—Or: to make a pretty dish, drop enough batter into the pan to form a fritter the size of the slices of apple, lay a slice of apple upon that, and drop batter on the top.—Or: the apples may be pared, cored, half baked (whole) , then dipped in the batter, and fried.
A Rice White Pot. ”

“ Then lay your apples in it with a sufficient proportion of sugar, beaten cinnamon or nutmeg, and some rose-water or grated lemon-peel. Set the pan in an oven, and let the apples bake till they are quite soft. Then take them out of the pan, and mash them to a marmalade with the back of a spoon.
Cut some thin slices of bread into a triangular or three-cornered shape, and dip them in melted butter. Then butter a broad deep dish, and lay the pieces of bread in the bottom of it, making the points meet in the centre. Spread a thick layer of apple all over the bread ”

“ Stew the apple with water enough to prevent its burning; sweeten and flavor it to your taste, and, while it is hot, add butter in the proportion of a dessert spoonful to a quart of apple. The spices most appropriate are nutmeg and lemon, cinnamon and orange. Two kinds are enough; one does very well. When you have laid the under crust in the plate, roll out the upper one, so that it may be laid on the moment the apple is put in, as the under crust will be clammy if the pie is not put immediately into the oven. ”

“ Peel and core the apples, and fill the centre of each with moist sugar and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. Place an apple in the centre of each piece of paste, and work it well round the apple. Grease a tin, place the dumplings on it, and bake about 1⁄4 hour. ”

“ Prepare sweet apples according to the foregoing rule, except use a fourth of a square inch of cinnamon instead of the lemon-peel, and half a teaspoon of sugar for each apple. Sweet apples require two or three hours' baking. They should be cooked until perfectly soft, and until the juice which oozes out becomes gelatinous. Serve cold with sweet cream. Cooked apples are an excellent addition to a diet. ”

“ Ingredients.—6 sour cooking apples, 1 oz. of flour, 1 oz. of castor sugar, 1 egg, cake crumbs, ground cinnamon, preserved pineapple or pineapple jam, fruit, syrup, frying-fat.
Method.—Pare, core and steam the apples until half-cooked, and let them become cold. Then mix the flour and sugar together, roll each apple in the mixture, brush them carefully with egg and coat with cake crumbs, then fry in hot fat until nicely browned. Fill the centre with finely-chopped pineapple or pineapple jam, pour hot pineapple syrup round the dish, and serve. ”

“ Apple Black Caps.—Pare a quart of nice apples, core them without breaking, set them side by side in a baking dish that will just hold them, fill the centres with sugar, place two cloves in the top of each one, grate over them the yellow rind of a lemon or orange, and put them into a moderate oven only until they are tender; do not let them break apart. As soon as they are tender take them from the oven, heat a fire shovel red hot and hold it over them, near enough to blacken their tops. ”

“ Don’t let apples darken. Raw apple when cut often darkens from exposure to air. Some nuts also make raw apple darken, especially if the fruit has come in contact with iron in a knife blade or chopper.
So, when cutting apples for salad, protect them from darkening by mixing the pieces with fruit juice—lemon, orange, grapefruit, or pineapple—before adding other ingredients. Or, mix with salad dressing at once, for a protective coating.
Some like it tart. To give a sharper tang to a salad, especially if apples are mild in flavor, use a tart oil dressing, lemon juice, or a sour cream dressing. ”

“ A small slice of fresh butter, and some finely grated nutmeg, are usually considered improvements to an apple pudding; the juice, and the grated rind of a lemon may be added with good effect, when the fruit is laid into the crust, especially in spring, when the apples generally will have become insipid in their flavour. For tables of any pretension, sugar must be added to them when they are made; but many varieties of apple do not so readily form a smooth light pulp when it is enclosed with them in the paste. ”

“ Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. When the apples are quite dry, which is when the outside is not moist at all, fill them into brown paper bags and hang them up in an airy, dry place. The apples will be found delicious in flavour when stewed, and most acceptable when fresh fruit is scarce. I have dried several bushels of apples in this way every year.
APPLE DUMPLINGS.
Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. ”

“ Put in the apples and simmer very slowly until transparent. The pieces of apple should be kept whole. It will keep for a year.
Apple Jam.—Select good baking apples, which cut in round slices into a brown milk-pan, taking out the cores; to every 1 lb. apples add 1 lb. brown sugar; to the panful add the juice and peel of 4 lemons, 1⁄2 lb. whole young ginger, and 1 oz. cloves. Let all stand till next day, when boil. The slices become of an amber colour, and perfectly clear when sufficiently boiled. ”

“ Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of eggs; turn the apple mixture on the paste ”

“ Cream may be used with any cooked apple, if the Secretary of the Interior files no objections. Cereals, other than rice, left over, can be used in the same way. A wreath of cooked apple quarters around the base of each individual mould is a dainty and acceptable garnish.
XXX. Jellied.—Cut tart apples in halves, core, place in buttered baking-dish, skin side down, measure the water and add enough barely to cover; add twice as much sugar as water, cover and boil slowly till the apples are tender. Skim out, drain, boil the syrup rapidly till reduced one half; pour over the apples and let cool. ”

“ Sweet apples cook very badly—becoming tough, dry and tasteless. Green apples, if full grown, cook well, and have a pleasant acid.
For sauce, pare, core, and quarter or slice the apples. Wash the pieces in a cullender, and put them to stew, with only water enough to wet them a little. Apple stews that are thin and watery are disgraceful to the cook, or to the cook's mistress. Let them stew till you can mash them easily all through. Then take them off the fire, and sweeten them, adding the seasoning while the apples are warm. Season with rose-water, lemon juice, nutmeg ”