<h2 id="c23"><span class="small">APPLES IN DESSERTS</span></h2>
<p>When it comes to desserts, apples are in their
glory, and the cook can always find a way to
prepare them that fits right in with her plans.
She can make desserts with apples raw or
cooked, applesauce, juice, or canned slices.
Apple desserts can be hot or cold ... quick to
fix, or time-consuming but well worth it.</p>
<p>Recipes given here provide examples of the
many ways of topping off the meal with apples.</p>
<h3 id="c24">Baked apples</h3>
<p>Core apples without cutting through the
blossom end. Pare apples one-third of the way
down.</p>
<p>Place apples in a baking dish. Sprinkle the
holes lightly with salt, and add 1 tablespoon
sugar to each apple. Top with table fat and
sprinkle sugar over pared portion of apples.</p>
<div class="pb" id="Page_13">13</div>
<p>Pour enough water in bottom of dish to keep
apples from sticking.</p>
<p>Bake uncovered at 400° F. (hot oven) about
1 hour, or until apples are tender.</p>
<h4><i>For variety</i></h4>
<p>1. Fill the apples with chopped fresh cranberries
and bake.</p>
<p>2. Fill centers with crushed pineapple. After
baking, top apples with marshmallows and
return to oven for a few minutes.</p>
<p>3. Serve with a topping of cream cheese
softened with cream and beaten until fluffy.</p>
<h3 id="c25">Apple-cheese dessert</h3>
<div class="verse">
<p class="t0">5 cups apple slices (pared)</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">¼ teaspoon cinnamon</p>
<p class="t0">½ cup sifted flour</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ cup table fat</p>
<p class="t0">⅔ cup grated cheese</p>
</div>
<p>Fill pie pan or shallow baking dish with
apples; sprinkle with lemon juice and ¼ cup
of the sugar.</p>
<p>Mix cinnamon, flour, salt, and the other ½
cup sugar. Cut in fat until mixture is granular.
Stir in cheese. Spread over apples.</p>
<p>Bake at 350° F. (moderate oven) until
apples are tender—about 40 minutes.</p>
<p>Cool before cutting to serve.</p>
<p>Serve with plain cream or ice cream, if
desired.</p>
<p>Six servings.</p>
<h3 id="c26">Dessert apple slices</h3>
<p>Slice pared apple quarters. Put slices into
pan and add enough water to half cover apples.
Add a few grains of salt and 2 to 4 tablespoons
of sugar for each apple used. Put the cover on
and cook gently until apples are tender—20 to
30 minutes. Serve chilled, plain or with cream.
Or, bake some of the drained slices in custard
(<SPAN href="#Page_15"></SPAN>).</p>
<div class="pb" id="Page_14">14</div>
<h3 id="c27">Apple pie</h3>
<div class="verse">
<p class="t0">6 medium-size tart apples, quartered</p>
<p class="t0">¾ to 1 cup sugar</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 tablespoons table fat</p>
<p class="t0">Pastry for 9-inch pie</p>
</div>
<p>Pare, core, and slice the apples. Line a
piepan with pastry. Place a layer of apples
over the bottom; sprinkle with a mixture of
the sugar, cinnamon, and salt. Dot with fat.
Repeat until all ingredients are used.</p>
<p>Cover with pastry that has a few slits in the
center so steam can escape; seal edges.</p>
<p>Bake at 425° F. (hot oven) 40 to 50 minutes,
or until apples are tender and crust is well-browned.</p>
<p><b>French apple pie.</b> Mix 1 cup seedless raisins
with the apples and reduce the sugar to ½ cup.
To frost, mix ½ cup confectioners’ sugar with
2 teaspoons water and spread over top crust of
cooled pie.</p>
<h3 id="c28">Apple tapioca</h3>
<div class="verse">
<p class="t0">2 medium-size apples</p>
<p class="t0">½ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 cups water</p>
<p class="t0">2 tablespoons quick-cooking tapioca</p>
<p class="t0">Nutmeg, if desired</p>
</div>
<p>Pare and slice apples.</p>
<p>Add sugar and salt to the water; put over
heat and stir until sugar is dissolved.</p>
<p>Add apples and cover the pan. Cook slowly
until apples are just tender—about 15 minutes.</p>
<p>Carefully stir in tapioca, and continue cooking
a few minutes until tapioca is transparent.</p>
<p>Sprinkle with nutmeg and serve with plain
or whipped cream.</p>
<p><b>Red apple tapioca.</b> Add ¼ cup red cinnamon
candies to water and stir until dissolved before
adding apples. Omit nutmeg.</p>
<p>Four servings.</p>
<div class="pb" id="Page_15">15</div>
<h3 id="c29">Apple custard</h3>
<div class="verse">
<p class="t0">1 cup dessert apple slices (<SPAN href="#Page_13"></SPAN>) or canned apple slices, drained</p>
<p class="t0">3 tablespoons sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">1½ cups hot milk</p>
<p class="t0">Nutmeg</p>
</div>
<p>Arrange apples in bottom of four custard
cups. Combine sugar, salt, and eggs. Add
milk slowly. Pour over apples, sprinkle with
nutmeg. Set cups in a pan of hot water.</p>
<p>Bake at 325° F. (slow oven) until the custard
is set—30 to 40 minutes.</p>
<p>Four servings.</p>
<h3 id="c30">Applesauce puff</h3>
<div class="verse">
<p class="t0">4 slices bread or plain cake</p>
<p class="t0">2 tablespoons butter or margarine</p>
<p class="t0">1½ cups applesauce</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">⅓ cup brown sugar</p>
<p class="t0">1 egg</p>
<p class="t0">1 cup milk</p>
<p class="t0">¼ teaspoon salt</p>
</div>
<p>Spread bread or cake slices with butter or
margarine, and arrange in the bottom of a
greased baking dish.</p>
<p>Cover with applesauce; sprinkle with cinnamon
and about half the sugar.</p>
<p>Beat together egg, milk, salt, and rest of
sugar. Omit sugar in this mixture if cake is
used. Pour over mixture in baking dish.</p>
<p>Set in pan of hot water and bake at 350° F.
(moderate oven) about 40 minutes.</p>
<p>Four servings.</p>
<h3 id="c31">Frozen applesauce cream</h3>
<div class="verse">
<p class="t0">1 cup applesauce</p>
<p class="t0">1 cup thin cream</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">¼ cup lemon juice</p>
</div>
<p>Combine ingredients, stirring until sugar is
dissolved.</p>
<p>Pour into freezing tray and freeze at the
coldest refrigerator temperature until firm.</p>
<p>Turn into chilled bowl and beat smooth.
Return quickly to tray; freeze.</p>
<p>Four servings.</p>
<div class="pb" id="Page_16">16</div>
<h3 id="c32">Applesauce Bavarian cream</h3>
<div class="verse">
<p class="t0">1 tablespoon gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">¾ cup applesauce</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">½ teaspoon grated lemon rind</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ teaspoon each cinnamon, ginger, nutmeg</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 egg white</p>
<p class="t0">½ cup heavy cream, whipped</p>
<p class="t0">½ cup crushed ginger snaps</p>
</div>
<p>Sprinkle gelatin on water and soak for a few
minutes.</p>
<p>Heat applesauce, lemon juice, and lemon
rind with half the sugar.</p>
<p>Dissolve gelatin in hot applesauce. Add
spices. Chill until partly set.</p>
<p>Add salt to egg white and beat until stiff.
Add rest of sugar slowly, beating until glossy.</p>
<p>Fold egg white mixture, cream, and half of
the crumbs into gelatin mixture. Pour into
mold.</p>
<p>Chill until firm.</p>
<p>Before serving, sprinkle with rest of the
crumbs.</p>
<p>Four servings.</p>
<h3 id="c33">Applesauce gelatin dessert</h3>
<div class="verse">
<p class="t0">3 cups applesauce</p>
<p class="t0">½ cup (1 box) gelatin dessert powder (any fruit flavor)</p>
<p class="t0">32 small vanilla wafers</p>
<p class="t0">½ cup heavy cream</p>
<p class="t0">1 tablespoon sugar</p>
</div>
<p>Heat applesauce slowly, stirring frequently.
Stir dessert powder into hot applesauce; stir
until dissolved. Chill until partly set.</p>
<p>Place a layer of wafers in bottom of 8-inch
square pan.</p>
<p>Pour in applesauce mixture, and cover with
another layer of wafers.</p>
<p>Chill until firm.</p>
<p>Top with sweetened whipped cream just
before serving.</p>
<p>Nine servings.</p>
<div class="pb" id="Page_17">17</div>
<h3 id="c34">Applesauce chiffon pie</h3>
<div class="verse">
<p class="t0">1 tablespoon gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">3 eggs, separated</p>
<p class="t0">1½ cups applesauce</p>
<p class="t0">⅛ teaspoon ginger</p>
<p class="t0">¼ teaspoon cinnamon</p>
<p class="t0">½ cup milk</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">½ teaspoon grated lemon rind</p>
<p class="t0">½ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">9-inch baked pastry shell, or graham cracker shell</p>
<p class="t0">Nutmeg if desired</p>
</div>
<p>Sprinkle gelatin on water; soak a few minutes.</p>
<p>Beat egg yolks slightly, and add the applesauce,
ginger, cinnamon, milk, lemon juice and
rind, and half the sugar.</p>
<p>Cook over boiling water, stirring constantly,
20 to 25 minutes.</p>
<p>Add gelatin to the hot mixture; stir until
dissolved. Cool until thick but not set.</p>
<p>Add salt to egg whites and beat until stiff.
Add rest of sugar slowly, beating constantly.
Blend with the thickened gelatin mixture.</p>
<p>Pour into the shell and sprinkle with nutmeg,
if desired. Chill until firm.</p>
<h3 id="c35">Applesauce</h3>
<p>Wash, quarter, and core apples.</p>
<p>Cook until soft with a small amount of water
in a covered pan. Put apples through a sieve
or food press. Add a few grains of salt, and
sweeten to taste while still hot.</p>
<p><b>Quick applesauce.</b> Pare quartered and cored
apples. Cook as above. When apples are
tender, crush pieces with a potato masher or
stir until smooth. Add salt and sweeten as
above.</p>
<p><b>For variety.</b> Sweeten the sauce with brown
sugar or honey. Or, cook a few whole cloves
or a piece of stick cinnamon or a few raisins
with the apples. Remove cinnamon before
serving.</p>
<p>If the apples are very mild, cook 1 to 2 teaspoons
of lemon juice with them.</p>
<div class="pb" id="Page_18">18</div>
<h3 id="c36">Apple juice cake</h3>
<div class="verse">
<p class="t0">½ cup fat</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">1 cup sugar</p>
<p class="t0">2 eggs</p>
<p class="t0">2 cups sifted cake flour</p>
<p class="t0">1 teaspoon baking powder</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">¼ teaspoon cloves</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">¾ cup apple juice</p>
</div>
<p>Cream fat, vanilla, and sugar together until
light and fluffy. Add the eggs one at a time,
beating each one in well.</p>
<p>Sift together flour, baking powder, soda, salt,
cinnamon, cloves, and nutmeg.</p>
<p>Add to creamed mixture in three portions
alternately with apple juice in two portions.</p>
<p>Turn batter into two greased 8-inch round
layer pans.</p>
<p>Bake at 375° F. (moderate oven) 25 to 30
minutes.</p>
<p><i>Variation.</i> Add 1 cup of raisins to the batter.</p>
<h3 id="c37">Fluffy apple juice frosting</h3>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">½ cup apple juice</p>
<p class="t0">Pinch of salt</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">2 egg whites, stiffly beaten</p>
</div>
<p>Mix sugar, apple juice, salt, and lemon juice.
Cook until the sirup forms a soft ball (234° to
240° F.) when a little of it is dropped into a
cup of very cold water.</p>
<p>Pour very slowly over stiffly beaten egg
whites, beating constantly. Continue beating
until mixture stands in soft peaks.</p>
<p>Spread between layers and over top and
sides of cake.</p>
<p><i>Variations.</i> When frosting is ready to spread,
stir in ½ cup chopped pecans or hazelnuts, or
shredded almonds.</p>
<p>For a more festive cake, sprinkle ¼ cup pink-tinted
shredded coconut over the top after
frosting is spread.</p>
<div class="pb" id="Page_19">19</div>
<h2 id="c38"><span class="small">APPLE SNACKS</span></h2>
<p>As a snack, or a fruity appetizer for tea, use
apple slices spread with a topping. Applewiches
they are sometimes called, especially when a
second apple slice is placed over the topping.</p>
<p>To prepare the slices, core the apple and cut
thick rounds, leaving the colorful peel on.
Toppings include—</p>
<p>Soft sharp cheese ... cream cheese with
strawberry jam or chopped nuts ... peanut
butter and mayonnaise ... sliced ham, chicken,
or turkey, or any of these meats ground and
mixed with mayonnaise.</p>
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