Fine apple dishes
Delicious apple cream can be made with addition of nuts — other excellent desserts
Apple cream recipe
For apple cream, peel, core and slice one and a half pounds of sharp cooking apples. Put them in an enameled pan with half a cupful of water, two tablespoonfuls of sugar and the grated rind of one lemon. Stew till soft and then beat well with an egg whisk.
Whip up half a pint of thick cream till stiff, stir in the apples, color a pale pink with a few drops liquid cochineal. Heap up in a glass dish, sprinkle with chopped almonds. Garnish with apricot jam.
Apple and batter pudding
To make apple and batter pudding, peel and core one pound of apples, lay them in the bottom of a pudding dish, which has been thickly buttered. Cover the apples with brown sugar. Prepare a batter two hours before cooking the pudding in this way.
Put four ounces of flour in a basin, add a pinch of salt and drop in the yolks of two eggs. Pour in gradually half a pint of milk, a little at first, till it is perfectly smooth, and beating thoroughly till all is added. Set this aside for two hours, then add one tablespoonful of melted butter and the whites of two eggs beaten to a stiff froth; pour over the apples and bake in a hot oven for half an hour. Serve fine sugar with this pudding.
Apple meringue recipe
For apple meringue, pare and core six apples, stew till soft, then stir in one tablespoonful of butter. When cold add a cupful of grated bread crumbs, the yolks of two eggs, a pinch of salt, one tablespoonful of sugar and a small cupful of milk.
Line a pie plate with puff pastry, pour in the mixture and bake till ready. Beat up the whites of the eggs till stiff. Add one tablespoonful of sugar, pile on the top of the apples. Place in the oven to set, not brown.
You will notice that for nearly all apple dishes, the fruit has to be peeled and cored. These cores and peelings, which are nearly always thrown away, give a jelly which is nearly as good as that made from the fruit itself. – Philadelphia Press