For each pound of quartered and pared apples, allow three quarters of a pound of sugar and half a pint of water. Boil sugar and water until a rich syrup is formed; add the apples and simmer until clear. Take up carefully lay on plates and dry to the sun. Roll in sugar and pack in tin boxes lined with waxed paper.
One cup of sweet milk, one egg, one teaspoon of baking powder, one-fourth teaspoon of salt, one half cup of chopped apples; flour to make a batter stiff enough to drop heavily form the spoon. Fry in deep fat.
Raised Apple Biscuit
Scald 1 cup of milk, add 1 teaspoon of sugar, and 1 tablespoon of butter; let cool. Add one-half cake of yeast dissolved in warm water, 1 teaspoon of salt, and 1 cup of flour. Let rise; add 1 cup of apple pared and grated and cup of flour sifted with one-half teaspoon of soda. Let rise for one hour. Shape into two flat cakes; let them double their bulk baked in hot oven; split while hot and butter. Serve hot with sugar and butter.
Boil 1 quart of apple in a pint of water until soft. Mash through a sieve. Add the juice of 1 orange, 1 lemon, half a pound of sugar, and a quart of water. Beat well and freeze. When it becomes like slush add the well-beaten white of one egg and finish freezing.
To 1 pound of sugar add one half tablespoon of vinegar and one half cup of juice drained from stewed apples. Put the ingredients in an agate sauce pan and let boil to the "crack". Turn onto a buttered platter and when cool enough to handle pull until white and glossy.
Cut eight pounds of sweet apples into small pieces. Do not pare. Add four pounds of sugar and one-fourth of a pound of Canton ginger. Add the sugar and ginger to the apples and let stand for 24 hours; add four lemons cut into small pieces rejecting seeds. Cook slowly for three hours. Put into glasses or stone jars and cover with paraffin.
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