Half a pound of mashed apple, half a pound of butter, half a pound of sugar, five eggs, half a nutmeg, two table-spoonfuls of brandy, or rosewater if preferred. Peel the apples and core them; cut them in small pieces, and stew them in very little water till they are soft. Pass them through a sieve to free them from lumps. Beat the butter and sugar smooth; whisk the eggs, and add to it; then stir in the apples (which should be half a pound when mashed), brandy or rosewater, and nutmeg. Cover your pie plates with a rich crust, and bake in a moderate oven. These are very rich.

Swiss Apple Pudding

Line a deep dish with a rich paste, put in a layer of sliced apples, over which sprinkle some sugar, then add another layer of apples and sugar until the dish is full. Cover the top with crust, leaving a large opening in the centre. Pour in a spoonful or two of water, and bake in a moderate oven. Peaches are very good prepared in the same manner.

Bread And Apples - Russian Fashion

Make a syrup of one pound and a half of sugar and one pint of water. Put into the syrup twenty-four good apples, peeled and sliced, and keep it stirred until it becomes a thick marmalade. Put it into a mould until quite cold, then turn it out upon a dish; have a few spoonfuls of currant jelly melted over the fire; add a glass of rum, and when partly cold pour over, and serve with whipped cream in the centre, flavored with orange.

French Compote Of Apples

Boil one pound of rice (well washed) in plenty of water. When well boiled, add one ounce of butter, and stir it round; then add one tablespoonful of sugar.

The rice should not be boiled in more water than it will consume. Peel and slice six apples, take out the core and pips, put them in a stew-pan, with six slices of beet-root and a pint of water. Stew until all is tender. Mash them up together with a little butter and sugar. The beet-root ought to have given a nice pink color to the apples, and improved the flavor. When done, place the rice which is ready on a dish; form a well or hole in the midst of the rice, in which place the apple. Have ready a small quantity of sauce, made with a little cream, butter and sugar, which pour over the rice, and serve.

Apple Miroton

Peel, core, and slice twenty fine apples; melt a quarter of a pound of fresh butter, and stir in it half a pound of sugar, the peel of one lemon grated, and the juice of two. Fry the apples in this mixture, and serve them in a dish.

Apples Buttered

Peel and core apples of the choicest kind, stew in their syrup as many as will fill the dish, and make a marmalade of the rest. Cover the dish with a thin layer of marmalade; place the apples on this, with a bit of butter in the heart of each; lay the rest of the marmalade into the vacancies. Bake in the oven to a pale brown color, and powder with sugar.

Apples With Custard

Pare and core some apples, and bake or stew them with as little water as possible, and enough sugar to sweeten them. When the apples are soft, put them into a pie dish, and let them stand till cold; then pour over them an unboiled custard, and set the dish into an oven or before the fire until the custard is thick. This may be eaten either hot or cold.

Apple Charlotte

Peel, core, and slice one dozen large-sized apples, and stew them with half a pound of sugar, one ounce of butter, the peel of one lemon, half a stick of cinnamon, and half a pint of water. Continue boiling them until the mixture becomes a thick paste. Line the bottom and side of a mould with thin pieces of bread dipped in clarified butter. Fill the space with the apple marmalade, and cover the whole with a piece of bread dipped in clarified butter. Bake it in a hot oven till it is of a pale brown color, and when done, turn out, and serve in a dish.