Wyoming democrat. [volume] (Tunkhannock, Wyoming Co., Pa.) 1867-1940, 1868-08-26
APPLES, AND HOW SHALL WE COOK
THEM.

THEM,
The scarcity OF fruit N many sections rem
ders the apple favorite, because Of its bard
iness, its many varieties, and the case with
which it is preserved, as we may have them
from the orchard and CELLAR frUm August un-
Gil May.
One Of the first articles wanted for the
nice preparation of the apple is a corer. II
you have none, and do not wish to pay the
price attached to the patent, get your timer
TO roll up a hollow tube of tin; smaller at
one end than at the other, and, when rivited,
about the size of the top of pepper castor
let it be some five or six inches IN length .
you will find it to answer every purpose for
corng neatly and rapidly.
Apples for baking should ALWAYS be cur
ed, both to insure freedom from worms and
also cavity wherein to drop particles Of butt
ter and sugar, and tayoring, if desired
Place them in dripping pan, all of size
and kind, with half pint or more Of water,
and the butter and sugar dropped into the
cavities, which will, with the juices of the
fruit, make fine syrup.
They are also very nice boiled. Put into
a stew pan, after coring, with sufficient wa
ter to cover, and boil slowly, until thorough
ly done, with sugar and cinnamon sticks for
favor. After sklmning out the apples, one
can add more sugar, and boil the Iyrup Ion
ger if desired.
Ifyou have good apples, and wish q very
nice sauce, pare and quarter as many as you
ike, and lay them in sugar for twelve or
twenty-four hours-perbaps a quarter Of
pound TO pound Of fruit. This will keep
them from falling to pieces, and harden them
go that il cooked slowly, and skinned out Of
the liquor, they will keep their shape per-
fectly. Bits Of Of lemon peel, peach or rose
leaves arc nice for faVoring.
Apples make a most delicious preserve -
sweet ones can beiused but not as good a.
tour. They should be hardened in their foil
weight Of sugar for at least twenty four hours,
u.ins tight firm apples, and large quarters,
slcins in two or three fresh lemons TO eight
or ten pounds. Jelly made from apples is
much pleasanier than that made from cur.
rants. So InarnadAle, apple butter, ETC., are
invaluable in the fruit closet.
For puddngs, pies and tsrts, apples should
generally be grated. For this purpose q
large CRATER is wanted, which is convenient
for many purposes, such as grating potatoes,
horse rAdish, etc. This grated apple, mixed
With milk, cream or melted butter and eggs,
made very sweet, favored with wine and
nutmeg and baked on one crust, makes a
pie fit for . King.
A nice pudding is IN ade by placing half a
dozen cored apples in pudding dl.b, and
pouring over them a smooth, rich butter, to
be eaten with any sauce you please. Layers
of stewed or grated apples are very nice be-
tween layers Of rice.
A pretty dish for dessert may be made by
rolling thin several layers of good creau,
dough, about the size Of breakfast plate, ,an
apple between the several layers, and serve
hot. | have said nothing Of the beauties Of
appls dumplngs, whose very name touches a
tender memory of childhood and home, nor
of many other dainties which will suggest
them selves to the thoughtful housekeeper.
Cider, "thoss delectable juices" is always
a convenience in cooking, and q pleasant
draught in~hot weather (doD't laugh, my
uninilisted render, when prepared 50 as to
keep sweet, as it may be by a simple cheni-
cal process, and favored with wintergreeD
in the barrel.
There is no farm which will supeIseed the
use of the apple in its natural state. Moths
ing can be more healthful or tasteful for des-
sert. A good Russet will keep until May,
and
"Sure, all the toothsomest fayors,
They bold the cream of -
But if you do not agree with me, here is
one that cannot fail to please:
"Bte thro' its vesture OF fame,
And then you will gather
All that is meant by the name
Seek no further ?