2/3 cupful apple sauce.
2 tablespoonfuls finely.
2 egg whites.
Chopped preserved ginger.
3 tablespoonfuls powdered sugar.
Beat the whites of egg until very stiff, add the sugar a little at a time, then add the apple gradually, beating well. Fold in the ginger, turn into glasses, chill on ice and serve. It will fall if it stands too long.
1 tablespoonful butter 6 tablespoonfuls sugar.
1/2 teaspoonful of rose extract.
Pare, core and cut the apples in small pieces. Stew until soft. Beat while hot until very smooth. Add the butter, sugar and flavoring. When cold add the well beaten yolks of the eggs, then the stiffly beaten whites. Put into a well greased baking dish and bake in a moderate oven until a light brown.
4 lbs. sour apples.
2 lbs. sugar.
1 oz. white ginger root.
Pare, core and chop apples; wash, remove seeds and chop lemons; add sugar and ginger root, and cook very slowly six hours or put in tireless cooker over night. Pour into glasses and cover.
1/2 cupful pearl tapioca.
1/2 cupful sugar.
4 cupfuls boiling water.
Grated Rind and juice of 1 lemon.
1/2 teaspoonful salt.
Cook the tapioca in boiling water until transparent; add one-half teaspoonful salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca and bake until apples are tender, adding a teaspoonful of butter before taking from the oven.
1/2 teaspoonful salt.
3 egg yolks.
2 cupfuls milk.
1/4 cupful sugar.
1 teaspoonful vanilla.
Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoonfuls powdered sugar.
Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, stick almonds cut in small pieces into the apples.
4 cupfuls sliced apples 1 1/2 cupfuls soft bread crumbs 1 cupful sugar 1/4 teaspoonful salt.
1/2 teaspoonful cinnamon 1/2 cupful butter 1 cupful chopped and.
Seeded Raisins 1/2 cupful molasses.
Arrange apples and crumbs in layers in a buttered pudding dish, having crumbs on top layer. Sprinkle each layer with sugar and cinnamon and dot with bits of butter. Add molasses and raisins, then layer of crumbs and bake in slow oven one hour.
8 apples 2 cupfuls milk.
2 tablespoonfuls flour 3 egg yolks.
1 teaspoonful salt 3 egg whites.
Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk. Add yolks of eggs. When well blended add the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender.
1 cupful sugar 1/2 teaspoonful cinnamon 2 tablespoonfuls lemon juice grated rind of one lemon 1/2 cupful butter.
1 1/2 cupfuls soft bread crumbs.
4 cupfuls sliced apple? 1/4 teaspoonful salt 1/2 cupful water.
Arrange crumbs and apples in layers in a buttered pudding dish, having crumbs on top layer. Sprinkle each layer with sugar and cinnamon and dot with butter. Add lemon juice, rind of lemon and water just before sprinkling on the last layer. Bake in slow oven one hour.
3 cupfuls quartered apples.
3 egg yolks 2 tablespoonfuls butter.
6 egg whites.
3/4 cupful sugar.
Nutmeg and lemon juice.
Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream.
Pare and core firm, tart apples. Steam until tender, then cover with the syrup from preserved ginger and cook slowly until transparent. Place an apple in individual dish, pour syrup over and serve with cream.