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4 Easy French Apple Recipes



4 French Apple recipes


APPLE CHOCOLATE.

  • Boil in 1 quart of new milk 1 pound scraped French chocolate and 6 ounces of white sugar. 

  • Beat the yolks of 6 eggs and the whites of 2. 

  • When the chocolate has come to a boil, take off of fire; add the eggs, stirring well. 

  • At the bottom of a deep dish place a good layer of pulped apple, sweetened to taste; season with cinnamon. 

  • Pour chocolate over it and place the dish on a saucepan of boiling water. 

  • When the cream is set firmly it is done. 

  • Sift powdered sugar over it, and glaze with a red hot shovel.

APPLE JAM.

  • Pare and core 2 dozen full-grown apples; 

  • put in a saucepan with water enough to cover them;

  • boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; 

  • boil again 1 hour; skim, if necessary. When cold put in preserving jars.

APPLE POT-PIE.

  • Fourteen apples peeled, cored, and sliced; 

  • 1½ pints flour,

  • 1 teaspoonful baking-powder, 

  • 1 cupful sugar, 

  • ½ cupful butter, 1 cupful milk, 

  • large pinch of salt. 

Sift the flour with the powder and salt; rub in the butter, cold; add the milk, and mix into a dough as for tea-biscuits; with it line a shallow stewpan to within two inches of the bottom. Pour in 1½ cupfuls water, the apples and sugar; wet the edges, and cover with the rest of the dough; then place it in a moderate oven till the apples are cooked; then remove it from the oven; cut the top crust in four equal parts; dish the apples; lay on them the pieces of side crust cut in diamonds, and the pieces of top crust on a plate. Serve with cream.

APPLE CHARLOTTE.

  • Take 6 large apples and chop very fine, 

  • grate the inside of a stale loaf of bread into crumbs, 

  • grate half a nutmeg, 

  • take a three-pint tin pudding-pan, 

  • line it thickly with thin-sliced buttered bread, a layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces; 

  • continue to add till the pan is packed very tight—make the last layer of butter and sugar. 


  • Bake in a moderately hot oven two hours; serve with cream sauce. Put sugar in every layer.

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