APPLE “STRUDEL”

Aunt Sarah pared and quartered six medium-sized tart apples, placed in the bottom of an agate pudding dish, poured over them one cup of hot water and 2 tablespoonfuls of sugar.  She allowed this to stand on the range and cook while she mixed the following dough.

Into a bowl she sifted 1 pint of flour with 2 teaspoons baking powder, one teaspoonful of sugar, a little salt.  Cut 1 tablespoonful of butter through the flour.  Lightly mixed all together into a soft dough with about 3/4 cup sweet milk.  Should she have a left-over yolk of egg, that was added to the milk.  She rolled dough out lightly on the bread board, cut vents in the crust to allow steam to escape and spread it over the top of the dish containing the hot apples; placed in a hot oven to bake until light brown on top.  Serve with sugar and cream.

Aunt Sarah called this “Apple Strudel,” but the German recipe for “Apple Strudel,” handed down by her Grandmother, was quite different.  An ordinary noodle dough was made, placed on a clean cloth on the table and rolled as thin as tissue paper.  Small bits of butter were scattered over this, covered with tart apples, thinly sliced, sprinkled with cinnamon, sugar and chopped raisins, rolled up and baked in the oven until brown on top, basting frequently with a thin syrup composed of sugar, butter and water.

“LEMON MERINGUE” PUDDING

1 pint of milk. 1/2 cup of sugar 1 cup bread crumbs.  Juice and grated rind of one lemon. 2 eggs. 1/3 cup of butter.

3 tablespoonfuls of pulverized sugar used for top.  Soak the bread crumbs in milk.  Beat the butter and sugar together.  Add yolks of eggs, soaked bread crumbs and grated lemon rind and about 3/4 of the juice of the lemon.  Bake in a buttered pudding dish until firm, then cover the pudding with a meringue composed of the stiffly beaten whites of eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon juice.  Place in oven to brown.  Stand on ice; serve cold.

SUET PUDDING

1 cup suet, chopped fine. 1 cup sugar. 1 cup sweet milk. 2 eggs. 1 teaspoonful cinnamon. 1 cup raisins. 1 cup currants. 3 cups flour sifted with 2 teaspoonfuls baking powder.

Steam 2-1/2 hours, then place in oven two or three minutes.  This quantity will partly fill three empty 1-pound baking powder cans; allowing room to swell.  These puddings are equally as good as when freshly prepared if placed in a steamer a short time before serving until heated through.

SAUCE FOR SUET PUDDING.

One cup of pulverized sugar and 1 large tablespoonful of butter creamed together.  One teaspoonful of vanilla.  Add one whole egg or the yolks of two eggs, or the whites of two eggs, whichever you happen to have.