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Classic
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page 206
MARLBOROUGH APPLE TARTS. VERY FINE
Quarter, and stew a dozen tart apples. To each teacup of this pulp, rubbed
through a sieve, add a teacup of sugar, half a cup of melted butter, the juice
and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg. Beat
all together and bake in pans lined with pastry, with a rim of puff paste around
the edge. This is an old and always good recipe.
BAKED APPLE DUMPLINGS
Make a nice pie crust, raised with yeast, or not, as you desire; divide it into
six parts, and roll each part thin; have ready six good-sized tart apples, pared
and cored; fill up the cores with sugar and butter. Close the dough neatly
around the apples, and turn that side down in a deep dish. If they are made with
raised dough they should stand one hour; if with unleavened paste, sprinkle some
sugar over them, also a little grounded cinnamon or other spice, and set them in
the oven to bake. Spread a little batter over each of the dumplings as they go
to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little
water in the dish, and bake three-quarters of an hour. Wine, or sugar and butter
sauce is a great improvement, but it is very good without it.
PLAIN TAPIOCA CREAM
Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and
grate nutmeg over it. Pour rich cream over it and serve.
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