Dutch Apple Cake

2 cups flour.

1/2 teaspoonful salt.

2 teaspoonfuls baking powder. 1/4 cup butter.

1 egg

1 cup milk. 4 sour apples. Sugar and cinnamon.

Sift the dry materials together; rub in the butter, then the milk and beaten egg; spread on a buttered shallow pan; pare, core and quarter the apples, lay them in rows on top of the dough and press the sharp edge a little in the dough; sprinkle them over with sugar and a little cinnamon. Bake in a hot oven thirty minutes. Serve hot with lemon or a hard sauce. Peaches can be used in place of the apples.

Apple Snowball

Cook one cup of well-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one and one-half cups of water. When the rice has taken in all the liquid, butter small moulds or cups well, line them with one-half inch of the hot rice, fill the center with a quarter of a sour apple; sprinkle with sugar and cinnamon, or lemon juice. Cover it all over with rice, and steam in a steamer, or setting in a pan of hot water on top of the stove for one-half hour. It is better to have the apples slightly cooked first. Peaches or pineapple are delicious used in the same way. Serve with creamy sauce. Be careful in taking them from the mould that they do not lose their shape .

Apples And Rice

Steam one cup of well-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one cup of water till soft; add a little more milk or water if necessary, also cook with it a little nutmeg, cinnamon or rose water, and a half cup of chopped almonds, if cared for. When the rice is soft and has absorbed the liquid, press it in the shape of a bowl. Cook sour apples that have been cored and pared, in a syrup made of half as much water as sugar, till they are tender; remove carefully with a big spoon, place around the rice and fill the inside with them, boil the syrup down and pour around them. Fill each apple up with whipped cream and put a piece of currant or raspberry jelly on top of each. Serve hot or cold.

Apple Meringue

Core and pare six or eight sour apples, cover the tops with sugar, a little grated orange or lemon peel add one-half cup of water, cover and bake in a pudding dish till tender. Then cover with a meringue made of the whites of three eggs, beaten until foamy, then beat in gradually four tablespoonfuls of powdered sugar; bake in a slow oven ten minutes. Serve cold.