Pik Or Tourte

Small pie plate covered with thin sheet of puff paste with thicker edges, filled with apple marmalade; baked without top crust.

Apple Turnovers

Rounds of rich paste cut with scall-oped edges or plain; a spoonful of apple marmalade in center, doubled over to half-moon shape, egged over, dipped in granulated sugar and baked till glazed.

Gateaux Foures De Pommes A La Parisienne

The French name of apple turnovers.

Chartreuse De Pommes

A chartreuse of apples made by parboiling slices of apples, cut in shapes, in strong jelly of different colors, building up the slices on the inner surface of a mould wetted with jelly and set in ice, and filling the center with jelly-stiffened marmalade; to be turned out and served with cream and cake. Bavarois aux Pommfs Whipped cream and apple marmalade mixed with gelatine enough to set the mixture firm enough to turn out of the mould.

Beignets De Pommes A La D'Orleans

Apple fritters with a sweet or wine sauce.

Beignets De Pommes A La Bavarie

Applet soaked in brandy, rolled in flour and fried.

Crisped Apples

American name for the preceding.

Buttered Apples

Halved apples baked in a covered pan with butter and sugar, and served on thin rounds of fried bread.

Pommes Au Riz A La Conde

Halved apples stewed in syrup, served either upon or around a shape of boiled rice, and diluted apricot jam poured over.

Baked Apples

The fruit cored, not pared, core holes filled with sugar, butter and little cinnamon; baked with very little water, and basted.

Pain De Pommes A La Russe

A border mould of apple jam or marmalade stiffened with gelatine, turned out cold, center filled with whipped cream and melted currant jelly round.

Apples A La Portugaise

Like the miro on; stewed in syrup, not divided, syrup colored red, reduced and poured over; apples, garnished with spots of red jelly.

Apples A La Cherbourg

Cut in blocks or shape of bottle corks with tube cutter, compoted in lemon syrup; eaten with cream.

Apples A La Marie Stuart

Baked apple dumplings in puff paste, the apple core-holes filled with thick cream before baking.

Apple Custard Pies

Several variations are in use; in England they are called puddings; Marlborough pudding is one; apple marmalade is mixed either with eggs and wine, or with eggs, butter, wine and grated lemon rind, or with milk or cream and eggs, etc., and in all those ways, as well as with curd; bread crumbs, currants and eggs, goad pies, tarts and cheese cakes are made and still further varied by frosting the top of some and making various sizes and shapes.

Apple Fool

Old English name for stewed fruit, mixed and eaten with milk, cream or custard.

Apple Tartlets Ok Puffs

Flat rounds of puff paste, size of biscuits, the middle cut halfway through with smaller cutter; baked dry; they rise high; the center is taken out and deep cavity filled with apple marmatade or jelly.