Spiced or pickled apples

SPICED OR PICKLED APPLES KOSHER RECIPE

Pare the apples, "Pound Sweets" are best. Crab-apples may be pickled the same way, but do not pare. Leave on the stems and put into a kettle with alternate layers of sugar. Take four pounds of white sugar to nine pounds of fruit, and spice with an ounce of cinnamon bark and half an ounce of cloves, removing the heads. Heat slowly to a boil with a pint of water. Add the vinegar and spices, and boil until tender. Take out the fruit with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick. Pack the apples in jars and pour the syrup over them boiling hot. Examine them in a week's time, and should they show signs of fermenting pour off the syrup and boil up for a few minutes, and pour over the fruit scalding, or set the jars (uncovered) in a kettle of cold water and heat until the contents are boiling, and then seal.

Apple strudel recipe

APPLE STRUDEL recipe

Sift two cups of flour, add pinch of salt and one teaspoon of powdered
sugar. Stir in slowly one cup of lukewarm water, and work until dough
does not stick to the hands. Flour board, and roll, as thin as possible.
Do not tear. Place a tablecloth on table, put the rolled out dough on
it, and pull gently with the hands, to get the dough as thin as tissue
paper.

Have ready six apples chopped fine, and mixed with cinnamon, sugar,
one-half cup of seedless raisins, one-half cup of currants. Spread this
over the dough with plenty of chicken-fat or oil all over the apples.
Take the tablecloth in both hands, and roll the strudel, over and over,
holding the cloth high, and the strudel will almost roll itself. Grease
a baking-pan, hold to the edge of the cloth, and roll the strudel in.
Bake brown, basting often with fat or oil.


Another apple strudel recipe

Into a large mixing bowl place one and one-half cups of flour and
one-quarter teaspoon of salt. Beat one egg lightly and add it to
one-third cup of warm water and combine the two mixtures. Mix the dough
quickly with a knife; then knead it, place on board, stretching it up
and down to make it elastic, until it leaves the board clean. Now toss
it on a well-floured board, cover with a hot bowl and keep in a warm
place. While preparing the filling lay the dough in the centre of a
well-floured tablecloth on the table; roll out a little, brush well with
some melted butter, and with hands under dough, palms down, pull and
stretch the dough gently, until it is as large as the table and thin as
paper, and do not tear the dough. Spread one quart of sour apples,
peeled and cut fine, one-quarter pound of almonds blanched and chopped,
one-half cup of raisins and currants, one cup of sugar and one teaspoon
of cinnamon, evenly over three-quarters of the dough, and drop over them
a few tablespoons of melted butter. Trim edges. Roll the dough over
apples on one side, then hold cloth high with both hands and the strudel
will roll itself over and over into one big roll, trim edges again. Then
twist the roll to fit the greased pan. Bake in a hot oven until brown
and crisp and brush with melted butter. If juicy small fruits or berries
are used, sprinkle bread crumbs over the stretched dough to absorb the
juices. Serve slightly warm.