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#47 - APPLES

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


APPLE PIE.--First line your plate with a nice crust; then put in one tablespoonful of flour and two-thirds of a cup of sugar--more if the apples are very sour; mix flour and sugar together; next fill with apples, sliced thin; spice to your taste; sprinkle a little salt; add one-half cup of water; cover; bind the edge with an inch-wide strip of old cotton; wet with cold water. Bake a nice brown.

BROWN BETTY.--Use one cup of bread crumbs, two cups of chopped apples, two tablespoonsful of butter, one-half cup brown sugar. Bake in pudding dish; put in first a layer of crumbs, then a layer of apples, seasoning, etc. Serve hot, with wine sauce, or sugar and cream.

APPLE CUSTARD.--One quart of sweet milk, one teacupful of sugar, and one cup of bread, grated; three eggs, three or four sweet apples, pared and quartered. Put in an earthen crock and bake one hour. Season with cinnamon, or nutmeg, or grated orange peel.

APPLE JELLY.--Use any quantity of sound crab apples; wash them carefully, but do not peel; fill a preserving pan with the apples, and just cover them with water; boil till they are in a pulp, then strain through a hair sieve. To every pint of juice add one pound of white sugar and a little essence of lemon. Boil the whole till it is perfectly clear, and jellies when cold. It ought to turn out of the shape quite stiff and clear.