The 1918 Fanny Farmer Cookbook

sugar, and a few grains salt. Chill thoroughly, serve in double cocktail glasses, and garnish

candied cherries and leaves.

with

Baked Apples

Wipe and core sour apples. Put in a baking−dish, and fill cavities with sugar and spice. Allow

one−half cup sugar and one−fourth teaspoon cinnamon or nutmeg to eight apples. If nutmeg

used, a few drops lemon juice and few gratings from rind of lemon to each apple is an

improvement. Cover bottom of dish with boiling water, and bake in a hot oven until soft,

basting

often with syrup in dish. Serve hot or cold with cream. Many prefer to pare apples before

baking. When this is done, core before paring, that fruit may keep in shape. In the fall, when

apples are at their best, do not add spices to apples, as their flavor cannot be improved; but

towards spring they become somewhat tasteless, and spice is an improvement.

Baked Sweet Apples

Wipe and core eight sweet apples. Put in a baking−dish, and fill cavities with sugar, allowing

one−third cup, or sweeten with molasses. Add two−thirds cup boiling water. Cover, and bake

three hours in a slow oven, adding more water if necessary.

Apple Sauce

Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one

cup

sugar and one cup water with thin shaving from rind of a lemon. Remove lemon, add enough

apples to cover bottom of saucepan, watch carefully during cooking, and remove as soon as

soft. Continue until all are cooked. Strain remaining syrup over apples.

Spiced Apple Sauce

Wipe, quarter, core, and pare eight sour apples. Put in a saucepan, sprinkle with one cup

sugar,

add eight cloves, and enough water to prevent apples from burning. Cook to a mush, stirring

occasionally.

Apple Ginger

Wipe, quarter, core, pare, and chop sour apples; there should be two and one−half pounds. Put

Chapter XXXVI − FRUITS: FRESH AND COOKED

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