The Cass County Republican. [volume] (Dowagiac, Mich.) 18??-1880, 1861-10-31
Baked Apples.

A homely subject enough, many vii
say; but an important one, neverthe
less, in the edible world. and its virtu
GUS tendencies will be evident enough,
before we get through with it. We
are disposed to no glowing eulogy on
apples, eitherraw, roast, baked, stswed
fried puddinged, or preserved. w,
propose to speak simply what We know
what We have already lived on for
weeks past, and what we with all hon
esty recommend to every good house
keeper : most emphatically to those
having families of children.
A sweet apple, sound and fair, has
q deal of sugar or sacharine in its com
position. 1t is, therefore, nutritious for
sweet apples raao will fat cattle horses,
pigs, sheep and poultry. Cooked
sweet apples will, fat" children, and
make grown people .taeshy-" fat" not
being polite word as applied to grown
persons. Children being more of the
animal than "grown folks" we are not
so fastidious in their classification. But
to the matter in question. In every
good farmers house who has an or
chard, baked sweet apples are an " in
stitution," in their season. Every
body from the toddling baby holding
up by its fathers knees-children are
decidedly a household commodity
away back to /" our revered grandmoth.
ar" in her rocking-chair, loves them.
No sweet-meat smothered in sugar is
half so good no aroma of dissolved
confectionery is half so simple as the
soft, pulpy flesh of well-baked apple
of the right kind. 1t is good in milk
with bread. 1t is good on your plate,
with breakfast, dinner or suppor-ws
don't take tea" at our house. 1t is
good every way" vehemsntly good,
AS an enthusiastic friend of ours once
said of tomatoes.
= A writer in the New York World,
discourses thus sensibly and .feelingly
of this simple dish, which should grace
the Tea Table of every one of our read
ers, at this season of the year. They
are far more healthful and palateable
than any preserves that dainty palates
have ever suggested. Give us fresh
fruits in their season always. Straw
berries from the vines, raspberries,
blackberries, whortleberries from the
bushes, peaches and apples from the
trees. If the latter are to be cooked
at all, let it be done in the simplest man
ner possible, and that is to bake or
stew them. Sweet apples are general
ly preferred for baking, though there
are many that prefer mild acid. In
either case they should be tender and
very juicy. Apples of medium, and as
nearly as possible of uniform size.
should &c selected. Place them in a
baking pan with little water in the
bottom, and bake in hot oven. Con-
siderable time is required to bake them
well-say from three fourths of an hour
to an hour.
n We have before published Pari-
sian method of baking them; it is to
select the largest apples; scoop out the
core without cutting quite through !;
gil the hollow with butter and fine. soft
sugar; let them bake in slow oven.
and serve MP with syrup.
Most farmers, who raise apples at all
have one or more varieties that are ex-
cellent for this purpose, whatever may
be their locality. A list of good bak-
ing apples would be superfuous, as an
actual test will determine which yaris-
ties that you have are the best.