This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 dozen sweet oranges 1 cup of sugar 1 cocoanut
Pare and grate the cocoanut. Peel and cut the oranges in small pieces, taking out all the seeds. Put a layer of the oranges in the bottom of a pretty glass dish, sprinkle with sugar, then a layer of cocoanut, then another layer of oranges, sugar, and so on, until the dish is full, having the last layer cocoanut. Let stand one hour, and it is ready to serve.
Butter a baking-dish and line the bottom and sides of it with buttered slices of bread. Fill the dish with sliced apples, grate over them a little nutmeg. Mix a half-cup of water and a half-cup of molasses together, and pour over the apples; sprinkle over this a half-cup of brown sugar, cover with more buttered bread. Cover the top of the baking-dish with a tin plate, and' bake in a moderate oven for two hours. When done, loosen the edges with a knife, and turn out on a dish. Serve hot, with sugar and cream.
Cover the bottom of a baking-dish with pieces of stale cake dipped in. milk. Pare, core and slice four tart apples, spread them over the cake, sprinkle with four heaping tablespoonfuls of sugar, grate over a little nutmeg, and bake in a moderate oven until the apples are tender. Then make a meringue from the whites of three eggs and three tablespoonfuls of powdered sugar beaten to a stiff froth, heap them over the top, and put back in the oven to brown the meringue. Serve cold, with sweetened cream.
1 tablespoonful of butter 1/2 pint of milk or water 1 quart of flour 6 large tart apples 2 heaping teaspoonfuls of baking-powder
Sift the flour, add one teaspoonful of salt, and rub into it the butter; add the baking-powder and then the milk more or less as the flour requires. The dough must be a little soft. Have the apples pared, quartered and cored; put them with one pint of water into a baking-dish, roll out the dough about one inch in thickness, cover it over the apples, cover the dish, and stew slowly in the oven for thirty minutes. When done, dust thickly with powdered sugar, and serve in the dish in which it was baked, with Hard Sauce in a separate dish.
6 good-sized apples 1 cup of sugar Juice of one lemon Whites of six eggs
Pare, core and steam the apples until tender, then press them through a sieve and put aside to cool; when cold, add the sugar and lemon juice. Beat the whites of the eggs to a very stiff froth, and add the apples to them by large spoonfuls, beating all the while. Serve immediately, in glasses.
Pare, core and slice six or seven tart apples. Put a layer of stale bread crumbs in the bottom of a baking-dish, then a layer of the apples, then another layer of bread crumbs, and another layer of apples, and so on until all is used, having the last layer crumbs. Add a half-cup of water to a half-cup of molasses, stir in two tablespoonfuls of brown sugar; pour it over the crumbs, and bake in a moderate oven for one hour. Serve hot, with sweetened cream or Hard Sauce.