Page 8 - Apple Breakfast Dishes
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To eight large apples stewed very soft and mashed fine, add 1 cup of sugar, and flavor with nutmeg or cinnamon. When cold, stir in 3 well-beaten eggs and one-half tablespoon cornstarch dissolved in 2 tablespoons of milk. Stir well and bake slowly 20 minutes. Serve hot.
Apples With Oatmeal
Core apples leaving large cavities; pare and cook in a syrup made by boiling 1 cup of sugar with one and one-half cups of water for five minutes. When the apples are soft, drain and fill cavities with the hot well-cooked meal and serve with cream and sugar.
Peel six big apples and slice them. Put them in a sauce pan with just enough water to cover them and cook until tender. Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites of four eggs and put the dish on ice. Serve with whipped or plain cream.
Apples Fried With Onions
Peel onions and slice. Fry in fat until a rich grown; drain on soft brown paper. Fry unpared quarters of apple in the fat left from the onions. Arrange apples in a border on a platter; fill center with the fried onions and serve hot.
Quarter and core five apples without paring. Put into a frying pan one cup of sugar, one tablespoon of butter, and three tablespoons of water. Let this melt and lay in the apples with the skin up. Cover and fry slowly until brown.
Sausages and Fried Apples
Prick the sausages well with a fork. Place in a deep frying pan; pour in enough boiling water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times that they may be nicely browned. Turn onto a platter. Core a number of large tart apples cut them in rings an inch thick and fry in the sausage fat. Garnish the sausage with the apples and serve.
Make a batter of 1 tablespoon of pastry flour, 2 tablespoon of milk, a pinch of salt ,and a well-beaten egg. Slice into this batter 1 good-sized apple. Put into a frying pan 1 teaspoon of clear lard; heat it and pour in the batter. Fry to a nice brown and serve with powdered sugar.