6 pounds of apples
3 pints of water
Peel, core, and cut up the apples, and bake in a stew jar with three pints of water. When a pulp, turn into a jelly bag, and hang over a pan all night for juice to run through. To every pint of juice add one pound lump sugar, and boil one hour; when properly done, it will be stiff. Put into airtight jars.
4 pounds of apples I pound lump sugar
Wipe the apples quite clean, core, and cut them up, and put in a stew jar in the oven with a little sugar sprinkled over, and stew till quite soft, and allow to cool. When cold, rub through a sieve. Rinse a preserving pan with cold water and put in the pulp, together with the sugar, and boil about half an hour, stirring all the time. It requires great care to prevent burning, and must be boiled quickly, or it will not set firmly in the mold, which must be rinsed with cold water before putting in the jelly.
Line a pudding bowl with paste according to recipe for paste for puddings. Fill it with sliced apples, and sweeten to taste. Put on cover of paste, and steam. A pudding made in a pint basin will take two hours to steam, and one made in a quart basin will take three hours.
8 tart apples 1 1/2 cups sugar 1 1/2 cups water
1/2 pound almonds
1 tablespoon cornstarch
Core, and pare the apples. Cut the lemon in half, and rub the apples with the lemon to prevent discoloration. Make a syrup of the sugar and water. Cook the apples in the syrup. Remove from the syrup when done, and place in a pudding dish. Press obliquely into them the blanched almonds split in halves. Dredge the apples and almonds with sugar, and brown in the oven. Add one cup water and one teaspoon lemon juice to the syrup. Moisten the cornstarch with a little cold water, and add to the hot syrup. Cook five minutes. Place the apples in a serving dish, and pour the syrup around them. Serve cold with whipped cream.
1 1/2 cups rice 3 1/2 quarts water 3 1/2 teaspoons salt
6 to 8 apples
2 tablespoons sugar
1 teaspoon cinnamon
Cook the rice in boiling salted water, and drain and dry. Wash, core and pare the apples. Wring out small pudding cloths, or squares of cheese cloth, in hot water. Spread the rice one-third inch over the cloth, place apples in the center, with one teaspoon of sugar mixed with one-sixth teaspoon of cinnamon in the center. Draw up the cloth around the fruit until it is covered with rice. Tie in the apples being careful not to have the rice and cloth in folds, and steam until fruit is tender - one-half to three-quarters of an hour. Serve with lemon sauce or cream.
Take one quart of flour which is sifted with two teaspoons of baking powder, one teaspoon salt, and rub a little butter in it. Mix with milk but do not make the dough stiff. Mix with this dough two quarts of sliced apples; then line a baking pan with hot butter; pour in the mixture about half an inch thick, and put flakes of butter on top. Bake in a quick oven. Turn out on a flat dish and serve with a hard or wine sauce.
Sift one pint of flour into a bowl, make a hole in the center of the flour, and pour in gradually one cup of lukewarm water, a pinch of salt and a tablespoon of butter. Stir this slowly, making a smooth dough of it and adding a little more flour if necessary. Cover the dough, and set it in a warm place until you have pared half a peck of apples, and cut them very fine in this way: Pare, quarter, and take out the cores and seeds, and cut them very fine. Now cover the table with a clean cloth, sift flour all over it, and roll out the dough as thin as possible. Put your hands under the rolled dough, and stretch it gently so as to not tear it, walking all around the table as you do this to get it even and as thin as tissue paper. Pour a few tablespoons of melted butter over the dough; then the apples, brown sugar, cinnamon and raisins. Now take hold of the tablecloth with both hands about a yard apart, and begin to roll the dough, it will almost roll itself if the cloth is lifted high enough. Butter a large cake pan, hold it against the edge of the table, and roll the dough into it. Bake an even brown, basting often with butter.