Recipes For Making Cooked Apples

Apple Sauce Recipe

Pare, quarter, and core tart, juicy apples; add a little hot water and cook very quickly. When tender pass through a fine colander, add a few grains of salt and sugar, sweeten to taste; let boil, then turn into a glass dish. Serve cold.

Apple Sauce Recipe, No. 2

Prepare as above, adding the salt and sugar with the water; let cook until tender over a hot fire. Serve very cold.

Apples Recipe, Duchess Style

With a vegetable scoop cut out about two dozen balls from pared apples. Cook in a cup, each, of sugar and water with a teaspoonful of lemon juice until tender, but not broken, then drain and roll in melted currant jelly. Cook the trimmings of the apples with one or two apples, cut in quarters, in a little water; pass through a sieve and simmer in the syrup until quite thick. Dispose the marmalade thus made about the balls and sprinkle with chopped pistachio nuts or almonds.

Apples In Syrup Recipe (For A Garnish)

Make a syrup of a cup, each, of sugar and water. Have ready apples cored, pared, and cut in rings; rub over the rings with the cut side of a lemon, to keep them white. Let cook in the syrup, two or three pieces at a time, turning often, to keep the shape.

Chantilly Apple Sauce With Horseradish

Cook about five medium-sized apples, pared and cored, in a very little water (steaming is preferable, as they should be very dry when cooked), pass through a fine sieve, and add to the pulp two tablespoonfuls of powdered sugar and one fourth cup of fresh-grated horseradish. When mixed thoroughly and cold fold in an equal bulk of whipped cream. Serve separately with young ducks or goslings.

Apples With Junket Recipe

Have ready apples cooked in syrup or baked until tender. Set in individual dishes and sprinkle with chopped almonds. Heat a pint of fresh milk, to which one third cup of sugar has been added, until lukewarm (100° Fahr.), then stir into it half a junket tablet, crushed and dissolved in a tablespoonful of cold water, add a few drops of vanilla extract and pour into the dish around the apples, which should have been cooled. The milk will jelly when cold. Garnish with candied cherries and whipped cream.

Apples A La Manhattan Recipe

Pare and core eight medium-sized apples. Make ready round pieces of sponge cake - one for each apple - an inch in thickness and of the same size as the apple. Sprinkle with sugar and set them in the oven until the sugar melts. Make a syrup of a cup of sugar and a cup of water. Cook the apples very slowly in the syrup, cook until it is quite thick, then pour over the whole. Garnish with whipped cream and candied cherries.