ISO: Re: ISO: Apple Pan Dowdy

HI ! this comes from "Modern Encyclopedia of Cooking" by Meta Given---1955 ed.

APPLE PANDOWDY (a thrifty good old-time dessert)

1 tbsp soft butter
1 1/4 lbs. tart cooking apples
1/4 tsp salt
1/2 cup sugar
1/4 tsp nutmeg

COTTAGE PUDDING BATTER

1 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup soft butter or shortening
2/3 cups sugar
1 egg
1/4 tsp lemon extract
1/4 tsp vanilla

Butter bottom & sides of an 8"sq. baking dish using the 1tbsp soft butter. Preheat oven to 350 degrees. Quickly shred apples directly into baking dish using coarse shredder. Spread apples in uniform layer over bottom of dish. Quickly sift salt over them to prevent discoloration, then sprinkle on the sugar mixed with nutmeg. Cover and place in the oven for 10 min. while preparing cottage pudding batter.
to prepare cottage pudding batter:
Cream butter. Add sugar, cream well. Add egg and beat until smooth and fluffy. Beat in extracts. In separate bowl, combine flour, baking powder, salt, and baking soda. Add flour and buttermilk alternately to creamed mixture. Beat until smooth. Remove pan from oven and quickly spread batter evenly over hot apples. Bake 30-35 min. or until tests done. Remove to cake rack and cool 5 min, then loosen sides with a knife and invert onto serving plate. Serve warm with "Soft Hard Sauce" or Cinnamon or Nutmeg Dip. Makes 5-6 servings.