Sirloin Steak with Fried Apples

1 sirloin steak weighing 2 lbs.
3 tablespoonfuls melted Crisco
1 teaspoonful salt
1/2 teaspoonful white pepper
4 tart apples
Milk
Flour

Mix salt and pepper with melted Crisco, then rub mixture into steak
and let steak lie in it twenty minutes. Broil it over a clear fire
till done and serve surrounded with fried apples. Peel and core and
slice apples, then dip in milk, toss in flour, and drop into hot
Crisco to brown.

Lemon and Apple Tart

Line a large pie plate with Crisco pastry.

Mix together 2 cups grated apple, grated rind and juice of 1 lemon,
1-1/2 cups sugar, 2 eggs, beaten without separating whites and yolks,
2 tablespoons melted Crisco, 1/2 teaspoon salt and 1 cup thin cream.
Turn into plate lined with pastry, wet edge, and put strips of pastry
over top of filling. Finish with strip of pastry on edge. Let bake
until firm in center.

Apple Brown Betty

4 cups thinly sliced pared apples or 1 can (16 oz.) pie apples, drained
2 cups bread cubes or torn bread pieces
1/2 cup brown sugar, packed
1/8 tsp. ground cinnamon
2 tbsp. margarine
1/4 cup hot water

Grease 1-quart baking dish. Arrange half of apples on bottom of dish. Follow with half of bread, then half of sugar. Repeat layers. Sprinkle cinnamon over top, cut margarine in pieces and lay them on top, finish by pouring hot water over all. Cover and bake at 350° for 30 minutes, uncover and bake 10 minutes longer. Serve warm or chilled. Serves 4.

Fig and Apple Cobbler

Nearly fill a Crisco-lined baking dish with equal amounts of sliced apples and chopped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in another 1/2 cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar.

Sprinkle a little maple sugar over top of pudding before serving it.

Dried Apple Pie

Soak 2 cups of dried apples in water overnight. Drain off the water and mix apples with 1/2 cup of sugar and 1 teaspoon each of cinnamon and allspice. Line an 8-inch pie pan with a crust, add the apple mixture, dot with 3 tablespoons of butter and cover with a second crust. Make a few slashes on the top for ventilation and bake in a 350 degree oven for about 1 hour, until the crust is golden brown.

Baked Apples and Sweet Potatoes

5 cooked sweet potatoes
4 apples
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup margarine
1 teaspoon nutmeg
1/4 cup hot water
2 Tablespoons honey

1. Boil 5 sweet potatoes in water until they are almost tender.
2. After the sweet potatoes cool, peel and slice them.
3. Peel the apples. Remove the cores, and slice the apples.
4. Preheat the oven to 400 degrees.
5. Grease the casserole dish with butter or margarine.
6. Put a layer of sweet potatoes on the bottom of the dish.
7. Add a layer of apple slices.
8. Add some sugar, salt, and tiny pieces of margarine to the apple layer.
9. Repeat steps 6, 7, and 8 to make more layers of sweet potatoes, apples, and sugar/salt.
10. On the top layer of apples, sprinkle the rest of the brown sugar and margarine pieces.
11. Sprinkle the top layer with nutmeg.
12. Mix the hot water and honey together. Pour the mix over the top layer.
13. Bake for about 30 minutes until apples are tender.

Serving Size: 1/6 of recipe
Yield: 6 servings

Candied Apples

4 to 5 medium crisp red apples at room temperature
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
6 to 8 cinnamon disc candies, crushed, or 1/3 cup of red hots

Generously butter a cookie sheet and set aside. Wash and dry apples thoroughly and remove stems. Insert a wooden skewer in stem end of each apple. The bamboo skewers used for shishkebabs do just fine, but may require two or three lengths to be strong enough to hold the apple. Cut the length you need with a strong pair of scissors. Glue the lengths together or tie them with ribbon to prevent pinched fingers.

To crush the disc candies, place them in a plastic sandwich bag and give them a few sharp whacks with the broad side of a hammer. Perform this step on a cutting board, so you don't mar your counter top.

Mix sugar, water, corn syrup and food coloring in a 2-quart saucepan.

Bring mixture to a boil over high heat, then reduce heat and boil gently - without stirring - until mixture reaches 290 degrees Fahrenheit on a candy thermometer, or until a small amount of mixture dropped into a dish of very cold (but not iced) water separates into threads that are hard, but not brittle. Use your fingers to form the syrup into a ball, remove from the water and gently pull apart. If the ball pulls into hard threads that don't immediately break, the syrup has reached the right stage. Don't rush the process - it may take 15 minutes or so for the syrup to reach the right temperature. When the syrup is right, stir in crushed candies or red hots until melted and well mixed. Dip apples quickly into syrup, twirling until completely coated. Stand on buttered cookie sheet to set. Cool to room temperature before eating. Best if eaten within 24 hours.

Special note: Expect your syrup pan to be a sticky mess once you're finished. Just fill it with very hot water and let it set to soften the syrup residue. If this is your first try at candied apples, you might want to set the syrup pan over another pan of gently boiling water, double boiler style, while you dip the apples. You've got to work fast enough to get all the dipping done before the syrup starts to crystallize, and the hot steam/double boiler trick may buy you a few extra minutes of work time.