Apple Tartlets Recipe from 1916.
Pare, core, and slice one pound of cooking apples, cook in a clean saucepan with a little water until soft, mash them, and add four ounces of fine sugar and three ounces of butter. Stir all one way until the butter is melted. Pour the mixture into a basin, add the grated rind and juice of one lemon, and three eggs (well beaten). Mix well with a wooden spoon. Line some patty-pans with thin pastry, put some of the mixture into each, and bake in a hot oven.
French Apple Tart.
Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.
Fry a pound of onions in some boiling fat until thoroughly brown, and a quarter of a pound of flour, then a pint of milk, Finely chop a pound of apples, and chop four eggs, and add curry to taste, Then add one once of desiccated cocoanut. Cook all together for one hour. Serve with boiled rice.
Home-Made Cider Recipe
Grate some sour apples, four ounces to an ordinary wine-bottle, add a teaspoonful of sugar, and fill up with water.Tie the corks down tightly, stand in a warm place for three days, when it should be ready for use.
Madras Curry Recipe.
Fry a pound of onions in some fat until thoroughly brown, add a quarter of a pound of flour, then a pint of milk. Finely chop a pound of apples, and add these next. Hard-boil and chop four eggs, and add curry to taste. Then add one ounce of desiccated coconut. Cook all together for one hour. Serve with boiled rice.