The Plymouth Democrat. (Plymouth, Ind.) 1869-1941, 1870-03-31
FARM AND HOUSEHOLD.
Nice Dishes that all Farmer Folks Can
Have


THE question, what shall we do for a
change? is one which often yexes the
housewife, and many times is not SO easily
answered, especially among a certain class
OF farmers (and n pretty large class, tool
who feel that they must make the products
OF their own farm furnish variety for the
table. Among this class, apples are the
standby for fruit, and in nine families
out OF ten they seldom, if ever, come to
the table in but two ways viz. between
two tGfd crusts, and stewed. | give few
recipes for preparing this esteemed fruit,
which, when once tried, will not, think,
be willingly abandoned. Take easy-cook-
lng tart apples; pare, and with a narrow
bladed knife remove the core; after they
are all served in this way, place on tin
plate, the stem or blossom end down, and
fill the hole, left by removing the core,
with sugar drop three or four drops of
water (tiavOred with lemon, if you CboOse)
on the sugar III each apple, and set in the
oven and bake until done, which will be
IN about threc-fOurtbs OF an hour. if your
oven IS right. Remove to an earthcn plate
rs soon as done, which should be fifteen
or twenty minutes before serving. These
are excellent with meat dinners, or, eaten
alone with cream and sugar, they make a
very nice dessert. Some persons consider
swee, apples of little use in the kitchen,
but when properly prepared, think they
are nearly as good as peaches Pare,
quarter, and core, nice sweet APPLES, put
them III an earthcn Or new tin dish and
set III the steamer and steam until done,
which can be told by trying with fork.
Serve, when cold, with cream and sugar.
Do not forget to steam and can some be-
fore they are all gone, 50 that you can
have them next spring when other fruit is
scarce.
Apple Pudding.-Set as much stale
bread III the oven us will make pint
of crumbs. When it is brittle enough
to roll, remove, and roll very fine.
Take four medium-sizcd tart apples,
| pare, quarter, and core, cutting each
quarter into four pieces by cutting it in
two, both lengtllwise and crosswise. Then
take one quart and n gill of new milk, the
go5ks of four eggs, one cup of sugar, but
ter the size OF an egg, melted, q little salt,
and spice To your taste. Beat the butter,
eggs, and sugar together, and stir in with
them all the other ingredients. Bake in
the same dish i'll which it goes to the
table, unless brought to the table in small
dishes. Before removing from the oven
beat the tchtte of the eggs with Il half cup
oi sugar to Il stiff lroth and spread over
your pudding, and, when SET" remove
from the oven. To be eaten when
nearly cold, with cream.
Apple Jonat han.-Parc, quarter, and
core enough tart apples for two layer:
over the bottom Of deep, square pie-tin
cutting each quarter in two, sprinkle will
a little sugar. Then take one coffee cup.
fal OF sour cream, one of buttermiik, a
teaspooniul OF saleratus, a pinch OF salt
and Hour enough to make a batter as still
az VIII pour. Stir ali well together ant
pour over theapplos, and bake until done
Turn out OF the baking tin onto "a platter
and serve with cream and sugar Cor
-1nteTfc.,lt d9rfcattHyi$t.