1
Pare tart apples of uniform size; remove the cores without breaking the apples.
2
Peel a couple of tart apples and slice them into pieces.
3
You can use either sweet or tart apples and just adjust the sugar accordingly.
4
Pare, quarter and core tart apples, lay in paste No.
5
Pare and core (without breaking) six tart apples; stew in syrup until tender.
6
Chop some good tart apples, mix them in the batter and fry in hot lard.
7
One-half peck of tart apples, one quart of cranberries.
8
Firm and tart apples may be cored and peeled first, then canned by the above recipe.
9
Pare, core, and chop fine eight tart apples.
10
Layer Gruyère cheese and thinly sliced tart apples and top with another slice of the buttered bread.
11
Pare and core, without breaking, tart apples.
12
See that you have tart apples.
13
It can be mixed with strawberries for a pie filling and is delectable when combined with tart apples.
14
Pare and quarter tart apples.
15
Mix batter together as you would for cake, then add 4 pared, thinly sliced, tart apples to the batter.
16
Pare, core and slice 6 or 7 tart apples.