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Monday, August 11, 2008

Apple Slump

Fill a deep baking dish with apples, pared, cored and sliced. Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or a hard sauce may be served with the slump. If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

This vintage recipe is from "Good Things to Eat as Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Pudding, Pastries, etc., by Rufus Estes", 1911. Mr. Estes was a chef with the Pullman Railcar Company and then with the Subsidiary Companies of United States Steel in Chicago.

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