Apple custard pie

Peel and grate sweet apples — enough to fill a large cup — and pour over them enough scalded milk nearly to fill, with the addition of the apples, a deep pie dish lined with good paste. Stir the milk and apples together, add a well-beaten egg and sugar to taste. Flavor with a little grated nutmeg or cinnamon or a little ginger if you prefer. Bake with the under crust only, or lay narrow strips of paste across the top.

Coddled apples

Peel and core sour (cooking) apples and arrange them in an earthen or porcelain dish, which will allow them to be covered. Fill the cavity of each apple with sugar mixed with a little grated nutmeg or cinnamon, adding a seeded raisin to each apple. Sprinkle sugar over the apples. Pour a cup of hot water into the dish and cover closely. Place on the back of the range, where the apples will cook slowly until soft, but not broken. Lift them out very gently without breaking. Add a little grated nutmeg and a bit of butter to the syrup and pour it hot over the apples. Serve cold.

Apple butter pudding

Make a smooth batter with half a pound of flour mixed with two teaspoons of baking powder and a scant pint of milk, into which are stirred the beaten yolks of three eggs. Fill a shallow dish an inch and a half deep with tart apples sliced thin. Sprinkle a little sugar among them and pour in the batter, mixing well with the apples. Bake for 30 or 40 minutes. Pour over the crust, when the pudding is done, a meringue made of the whites of the eggs beaten light with three tablespoons of sugar. Set in the oven a few minutes to brown a delicate color.

About this story

Source publication: The San Francisco Call

Source publication date: October 20, 1912

Filed under: 1910s, Dessert recipes, Fall

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