Receipts for cooking apples:
Apples, baked, 219;
in "bloom", 219;
with bread and milk, 219;
for breakfast, 219;
Brown Betty, 222;
butter, 202, 221;
canned, 220;
compote, 220;
and cream, 219;
Dutch cake, 222;
dumplings, baked, 148, 223;
dumplings, steamed, 223;
Friar's omelet, 222;
fried, 223;
fritters, 223;
jelly, 221;
pie, 223;
preserves, 220;
and rice pudding, 222;
rose cream, 221;
sauce, baked, 219;
sauce for goose, 220;
sauce, for pork, 220;
sauce, green, 220;
scalloped, 222;
stewed, 220;
for the table, 218;
tapioca pudding, 221;
water, for invalids, 223