Apple Croquettes

6 apples

1/2 cup sugar

1 teaspoon lemon juice

Yolks 3 eggs

1/4 teaspoon salt

3 tablespoons butter

3 tablespoons flour

Cook the apples, adding sugar and lemon, and boil down, evaporating most of the liquid. Melt the butter, add the flour and apples very slowly. Beat the yolks and pour the mixture on them. Cook over hot water until the mixture is very thick. Cool. Form in shape of apples. Dip in egg crumb and fry in deep fat. Put a clove in the top of each to look like the blow of the apple. Serve with a sauce.

Submitted by Mrs. Ruth Freeman of St. Louis

*Blogger's note: "egg crumb"? "apple blow"? I don't know. 

Paradise Jelly

10 quinces

20 apples

1 pound cranberries

Wash all fruit well. Cut apples and quinces in quarters. Remove quince seeds. Cook quinces until almost tender. Then add the apples and cranberries and cook until all the fruit is soft. Strain. Add 1 cup of sugar for each cup of juice. Cook until thick or jells.

Contributed by Maude Dukes of St. Louis 

Baked Apple Butter

One peck good cooking apples, wash well, core and quarter, then cut in small pieces. Stew as you would for sauce, strain all through colander. Put in some preserving dish that will fit in oven, add 5 cups sugar, about 5 star annis and a few pieces of stick cinnamon. Bake in moderate oven 5 or 6 hours, stir occasionally. This makes about 1 gallon. 

Submitted by Mrs. D. I. Carr of St. Louis