Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1870-04-01
FARMLAND HOUSEHOLD.
Nice Dishes that all Farmer, Folks Can
Have.

The question, what shall we do for
changes Ia one which often vexes the
housewife, and many times is not so easily
answered, especially among certain class
OF farmers (and 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 eyer, come to
the table in but two ways, viz. between
two lard crusts, and stewed. 1 give a few
recipes for preparing this esteemed fruit,
which, when once tried, will not think,
be willingly abdndOuEtl. Take easy cook
ing, tart apples; pare, and with narrow
bladed knife remove thS 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 (tlavored with lemon, ifyou choose)
on the sugar in each apple, and set in the
ovon and bake until done, which will be
in about three-fourths of an hour, II your
oven is right. Remove to an earthen plate
as. soon as done, which should be fifteen
ortwenty 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
sweet apples of little use in the kitchen,
but when pr2oorly prepared, think they
| are nearly as good as peaches. Pare,
| quarter, and core, nice sweet apples, put
them in an earthen or new tin dish and
| set in the steamer and steam until done,
| which can be told by trying with a fork
| Serve, when cold, with cream and sugar.
! Do not forget to steam and can some be-
fore they are all gone, so that you can
have them next spring when other fruit is
| scarce. 81. t
Apple Pudding.-Set as much stale
bread in the oven as will make pint
| ofscrumbs. When 1t is brittle enough
/ TO roll, remove, and roll very fine
i Take four medium-sized tart apples
pare, quarter, and core, cutting each
/ quarter into four pieces by cutting it in
two both lengthwise and crosswise. Then
take one quart and 4 gill of new milk, the
} yQtzs of four eggs, one cup of sugar, but.
ter.the size of an egg, melted, a little salt
and spice to your taste. Beat-the butter
eggs, and sugar together, and stir in with
them all the other ingredients Bake il
the same dish in which it goes to the
table, unless brought to the table in small
dishes Before removing from the oven
beat the tohite of the eggs with a half cul
ot.sugar TO still troth and spread ovel
your pudding, and, when "set," remove
from the oven:. To be eaten when
l nearly cold, with cream. ,rs .s.#
Apple Jonathan.-Pare, quarter, an,
core enough tart apples for two layer
over the bottom of a deep, square pie-tin
cutting each quarter in two sprinkle wit
l a little sugar, TFen take one coffee-cup
! ful OF sour cream, one of buttermilk,
teaspoonful OF .saleratus, pinch of sal
/ and flour enough to make batter as stil
| as will pour. sStE all well together an
: pour over the apples, and bake until dom
, Turn out of the baking tin onto platte
/ and serve with cream and sugar.-O0l
> american AgricuIturist. 4. ..