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Sweet Baked Goods Apples to Bake, Steamboat Style

apples to bake, steamboat style
(from Dr. Chase's Recipes; Or, Information for Everybody, by Dr. Alvin Wood Chase, 1866)

Ingredients:

ripe moderately sour apples​
brown sugar​
butter​

Instructions:
BETTER THAN PRESERVES. Take moderately sour apples, when ripe; and with a pocket knife cut out the stem, and flower end also, so as to remove the skin from these cup shaped cavities; wash them and place them in a dripping pan; now fill these cavities with brown sugar, and pretty freely between them also, with sugar; then lay on a few lumps of butter over the sugar; place them, thus arranged, into the oven when you begin to heat up the stove for breakfast or dinner, and keep them in until perfectly baked through and soft.​
Take them up on plates, while hot, by means of a spoon, and dip the gravy, arising from the apple-juice, sugar and butter, over them. Should any of them be left, after the meal is over, set them by until the next meal, when they may be placed in the stove oven until hot, and they will have all the beauty of the first baking.​


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I often find older recipes give too few instructions. This recipe is the rare example - it has more information than most cooks would need!
 
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Looks yummy. I have done baked apples before. Sounds like a slow bake is best. And I do so love those spicy apple slices you sometimes get on the salad bar.
 
Another way to do apples is scalloped apples. This recipe calls for apples and raisins. It is a delicious dish. One my family has made.

Scalloped Raisins with Apples

1 cup raisins
1/2 cup brown sugar
4 cups, pared, quartered apples
1/4 cup water
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons lemon juice
1/2 cup soft bread crumbs

Fill a buttered dish with alternate layers of raisins, apples and bread crumbs. Sprinkle each layer with the combined dry ingredients. Dot with butter. Add lemon juice and water. Cover and bake in moderate oven for 45 minutes.
 
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