Make a baking-powder biscuit dough (see rule) and spread it in an oblong pan having the dough about 2 inches thick. The pan should be greased slightly. Peel and core and cut in quarters 2 large apples. Slice these thin, and place on the dough in rows, each slice held in place by pressing it down into the dough a little. The slices should be near together. Sprinkle ¾ of a cup of sugar over the top, add small pieces of butter and a little grated nutmeg. Bake in a reflector oven in front of hot fire until the apples are soft—about ½ hour.
Apples, Fried
For 4 persons
2 large apples
Small piece of butter or bacon fat
Wash apples, remove stems and blossoms, cut across the core in slices ½ inch thick; heat pan, melt fat in it, put in apple slices, brown on one side, turn and brown on the other. Or, grease a broiler, place the slices on it and broil the apples over hot coals until tender and brown.
Apple Slump
For 4 persons
Peel and cut in eighths, 4 apples. Put in a kettle with 1 cup of water, ½ cup of sugar, ½ cup of molasses; cover and place on the stove or over a slow fire. Make a dough as for dumplings (see rule). Drop the dough onto the hot apples. Cover tight and cook 20 minutes. Serve with cream, milk or hard sauce. Blue berries, huckleberries, peaches, can be used in place of apples, omitting the molasses and adding a little more sugar.
Dried Fruit
All dried fruit should be thoroughly washed in cold water, covered with fresh cold water and allowed to soak all night, stewed slowly over a low fire or on the back of the stove for an hour. Add, if necessary, sugar; stew 15 minutes longer and set away to cool. Do not stew fruit in tin receptacles; use enamel or agate.
Indian Pudding
For 5 persons
½ cup of Indian meal
¾ cup of molasses
1 teaspoonful of salt
Mix thoroughly, add to 1 quart of scalded milk, cook in double boiler ½ hour, stir often. Pour into buttered baking dish; allow to cool. Pour 1 cup cold water on top of pudding. Do not stir it in. Bake in a slow oven 3 hours.
Rice Pudding
For 4 persons