Apple Recipes
Stuffed Apple Salad
Ripe red apples
2 Tbl. mayonnaise
2 Tbl. lemon juice
3 Tbl. chopped nuts
1/4 teaspoon salt
Hollow out apples, leaving thinnest shell possible. Cut 1/2-inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
Apple Sandwiches
2 ripe apples
1 sweet pepper
2 stalks celery
Chop ingredients fine, and mix together with a little mayonnaise dressing. Spread between thin slices of buttered bread and garnish with a sprig of watercress.
Makes 6 sandwiches.
Sausages with Baked Apples
1 pound sausages
4 large tart apples
Use either sausages or sausage meat. Cook sausages, remove from fat, and keep warm while cooking apples. Cut apples in 1/4-inch slices, leaving on the skin. Fry in sausage fat until soft but not broken. Serve sausages on a hot platter, surrounded with the apples.
Serves 6.
Apple Injun
3 cups milk
1-1/2 cups brown sugar
1/2 cup corn meal
1 pint milk (cold)
1 tsp. cinnamon
2 Tbl. butter
1 tsp. salt
1 quart sweet apples
Scald three cups milk, sift in corn meal stirring rapidly, and cook five minutes. Remove from fire, add cinnamon, salt, sugar, cold milk, butter, and apples cut in eighths. Bake in a deep covered dish in a moderate oven, four hours at 300°F works well.
Serves 8.
Apple Roll
1 cup sugar
2 Tbl. shortening
1 cup water
1/2 tsp. salt
1 cup flour
Milk or water
2 tsp. baking powder
2 apples
Sugar and cinnamon
Make syrup of sugar and water. Make biscuit dough of flour, baking powder, shortening and salt, and enough water to mix. Roll 1/2-inch thick, spread with chopped apple and roll like a jelly roll. Cut into pieces 1-1/2 inches long and place in hot syrup in a deep dish. Put a small piece of butter on top of each and sprinkle with sugar and cinnamon. Bake for 30 minutes in a 300°F oven, basting occasionally with a thin syrup.
Serves 8.
Apple Blanc-Mange
(an apple-based mold)
1 pint milk Lemon rind
2 Tbl. sugar
2 Tbl. cornstarch
1/4 tsp. salt
1/2 to 1 cup apple sauce
Heat milk, sugar, salt, and lemon rind to scalding, add cornstarch dissolved in a little cold milk and cook ten minutes. Remove lemon rind and add the mixture to apple sauce, stirring well together. Mold and chill. Serve with cream.
Serves 5.
Apple Cream Souffle
1/2 cup butter
1 cup cream
Sugar
1 pint apple sauce
3 eggs
Nutmeg
Cream butter and add sugar gradually. Add slightly beaten eggs, the cream, apple sauce, and nutmeg. Bake in individual cups for 30 minutes at 350°F. Serve cold.
Serves 6.
Apple surprise pudding
6 medium apples
2 Tbl. butter
1 cup sugar
Pare apples and slice very thin. Put a layer of slices in a greased baking dish, sprinkle liberally with sugar, then add another layer of apple slices. Repeat until apples and sugar are all used. The top layer should be sugar. Dot this layer with butter. Cover dish and bake at 300°F for 2 hours. When cold, it will turn out like a mold of jelly. Delicious with whipped cream.
Serves 6.
Sweet Pickled Apples
Use tart, well-flavored apples. Wipe and cut into halves. Stick each half with three cloves. Make a syrup, using one part sugar to one part vinegar, Use one pound of sugar to two pounds of apples. Put apples into syrup and simmer until tender. Keep in a stone crock.
All recipes on this page are drawn from the Modern Priscilla Cook Book, 1924.