Sanitation
6th NHVI
Recipes
BAKED SOUR APPLES
Apples (of a sour or tart variet)
Brown sugar
Water
These are best baked in a stove. They require only an hour. There should be a little water in the dish. Just before they are done, sprinkle a little brown sugar upon them; dip [baste] the syrup over them, and cover them close till wanted for the table. They are good done in this way to eat at breakfast or tea; and also at dinner, with any meat requiring apple sauce. Take out the cores before baking them if you choose.
From The Young Housekeeper's Friend by
Mrs. [M. H.] Cornelius, 1863
submitted by Shana Stack
Peaches
Brown sugar
Pie crust or biscuit dough, rolled 1/2 inch thick
White sugar
A peach pot-pie, or cobler, as it is often termed,
should be made of clingstone peaches, that are very ripe, and then pared
and sliced from the stones. Rub the bottom and sides of a porridge-pot,
or small oven [casserole dish] with butter, and then with dry flour. Roll
out some pieces of plain or standing paste about half an inch thick, line
the sides of the pot or oven with the pieces of paste, letting them nearly
touch in the bottom. Put in the prepared peaches, sprinkle on a large
handful of brown sugar, pour in plenty of water to cook the peaches without
burning them, though there should be but very little liquor or syrup when
the pie is done. Put a paste over the top, and bake it with moderate heat,
raising the lid occasionally, to see how it is baking. When the crust
is brown, and the peaches very soft, invert the crust on a large dish,
put the peaches evenly on, and grate loaf sugar thickly over it. Eat it
warm or cold. Although it is not a fashionable pie for company, it is
very excellent for family use, with cold sweet milk.
From The Kentucky Housewife by Lettice Bryan, 1839
submitted by Shana Stack