6 medium-sized apples 1 lemon
1 cup water 3/4 cup sugar
Wipe, core, and pare the apples. Put in baking dish with a slice of lemon on top of each. Make a syrup of the sugar and water. Pour around the apples, cover, and bake slowly until soft. Serve cold with cream or with one teaspoon jelly in the center of each apple. If desired, the apples may also be flavored with cloves by placing four cloves in the side of each apple at an even distance apart.
Sweet apples are always tough when cooked. The acid of the lemon helps to soften the cellulose of the apple. The skins of the apple break when baking because the steam of the apple must escape, therefore it forces an opening in the thinnest part of the skin. A line cut around the center of the apple will prevent its breaking. Basting apples while cooking makes the skin tender.
Steamed apples are served for baking apples in many of the best hotels and restaurants, as they retain their color and flavor much better than when baked.
1 cup maple syrup
1 cup water
4 medium-sized apples
Pare and core the apples. Heat the water and syrup to the boiling point. Drop the apples into the heated liquid, turning often in order to insure cooking uniformly. Remove the apples when tender. Allow the liquid to cook down to a syrupy consistency, and pour over the apples.
6 medium-sized apples 6 tablespoons honey
6 teaspoons butter 1 cup hot water
Pare, and core the apples; place in a dripping pan, and fill the center of each apple with one tablespoon of honey and one teaspoon of butter; add the cup of hot water; cover the pan, and set in a rather quick oven. When the boiling point is reached, reduce the heat, so that the apples will cook gently. Turn the apples occasionally; a few minutes before the baking is finished remove the cover, and let the apples brown slightly. Serve with whipped cream.
Peel, and core the apples, and cut them into thin slices; dip them in the batter, and fry in boiling oil. The fritters will be much improved if the slices of apples are boiled for one minute in sugar and water, and drained before dipping them in the batter.
Peel, and slice some apples, and fill a tart dish of the size required. Sweeten to taste, and add a tablespoon of water, or two if the tart is large. Put in one or two cloves if the flavor is liked. Line the edges of the dish with paste one-third of an inch thick, put on a cover, and bake in a quick oven. When the crust is cooked, raise it carefully with a knife to see whether the apples are soft, and if not let the tart remain on the stove until the apples are sufficiently cooked.
1/2 pound Normandy pippins
6 ounces sugar
Wash the pippins well, and soak them over night in one quart of water. Remove the apples from the water with a spoon, so as to let all impurities sink to the bottom of the bowl. Now pour off the water that the pippins have been soaked in, and strain it over them, leaving the sediment. Add the sugar, and let them boil up quickly, when they must be well skimmed. Now put them where they will simmer slowly, until they are quite tender but unbroken and they have turned a rich brown. This will take between three and four hours. If Normandy pippins are cooked quickly they are quite spoiled.