A Seasonal Treat

19th century children and adults coming in out of the cold on a February day would have enjoyed this.  It would have been particularly pleasing to the family cooks, since it called for no eggs, an item fairly scarce in winter at that time.

YANKEE APPLE JOHN

6 tart apples, thinly sliced
3/4 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
2 cups flour, sifted
3 teaspoons baking powder
pinch sal
1/2 cup shortening
2/3 cup milk (about)

Grease shallow baking dish and fill with sliced apples.  Mix sugar, spices and salt and sprinkle over apples.  Sift flour with baking powder and salt.  Cut in shortening until mixture is fine. Add milk, mixing until a soft dough is formed.  Knead lightly on a floured board, roll to fit over pan; brush with milk, bake in a hot oven (450° F) about 25 minutes, or until apples are tender.  Serve with nutmeg sauce.  Serves 5.

NUTMEG SAUCE

1 cup sugar
1/4 teaspoon nutmeg
2 tablespoons flour
dash salt
2 cups boiling water
1 tablespoon butter
1 tablespoon vinegar

Mix sugar, nutmeg, flour and salt in saucepan.  Add boiling water, stirring constantly until blended.  Add butter and boil 5 minutes.  Remove from fire, add vinegar.

(The New England Yankee Cook Book, by Imogene Wolcott, 1939).