Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Mix well together the juice and grated rind of two lemons,
two cups of sugar, 2 eggs, and the crumbs of sponge cake; beat
it all together until smooth; put into 12 patty-pans lined-with puff-
paste, and bake until the crust is done.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Can be made of any fruit, stewed if possible in its own juice
or with as little water as possible; sweeten well after cooking.
Line small crimped pans with puff paste or rich pie crust and
bake them. While still warm drop in the fruit and return to the
oven for 10 minutes.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 cups flour, 4 tsps. baking powder, 1/2 tsp. salt, 1/4 cup butter or margarine, 1/2 tsp. cinnamon, 2 apples, 2/3 cup milk, 1/2 tsp. nutmeg, 1 1/2 tbsps. sugar (or 2 tbsps.), 2 eggs.

Sift flour, baking powder and salt together. Cut in fat and add milk to which the beaten eggs have been added. Drop mixture into greased muffin pans. Arrange peeled and sliced apples on top, pushing apples into dough. Sprinkle top with the sugar, cinnamon and nutmeg. Bake in a hot oven 20 or 30 minutes. Serve with any desired sauce.

Originally Published:
Miss Vernon’s Recipes, Unknown
Original Images:

Cut puff paste into pieces two inches square. Fold in the corners until
they meet in the center. Brush first with white of egg, that they may stay in
place. Bake in a quick oven. When done fill with jam or jelly and cover with
a meringue. When it is brown they are ready to serve