The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-10-15
agricultural department.
CONDUCTED BY ALBERT CHAPMAN.
various Ways OF Cooking Apples

but they cannot equal the preparations
made from apples, neither do they con-
tain as much brain food. Whether eaten
raw or cooked, this fruit is generally pop
ular, and is equally desirable and nutriti.
Gus for young and old. Apples that are
to be used for sauce should be pared
cored, and put into cold water unless
cooked directly, to keep them from dis.
coloring. Add little water to the por.
celain, kettle or stew pan; cover closely
and cook gently, not stirring them until
the whole are sotened or you will cook
them in Jumps when soft, stir and mash
add little butter, sweeten and strain
through colander.
APPLE soUrFLE.
Stew the apples as directed for sauce
adding little grated lemon peel and
juice, and emitting the butter line the
sides and bottom of baking dish with
them. Make boiled custard with one
pint of milk and two eggs, favoring with
lemon and swcetening To taste. Let ii
cool, and then pour into the centre Of the
dish Beat the whites of two eggs to a
stiff froth (they can be left out Of the
custard), spread them over the top ;
sprinkle white sugar all over them, and
brown in the oven. The stewed apple
should be about half an inch thick on the
bottom and sides of the pudding dish
APPLE AND TAPIocA PUDDING.
Soak overnight quarter of pound Of
tapioca; in the morning pour off the
water, and add one quart and gill Of
boiling water, sweeten, and flavor with
grated lemon peel and tho juice of one
lemon. Take six or eight tart apples,
pare, core, and place in pudding dish ;
fill the centre Of each apple with sugar ;
then pour the liquid tapioca over the
apples, filling the dish and bake in hot
oven until the apples are perfectly soft
Serve cold with cream. preferred, the
the apples can be sliced into the tapioca.
If one desires to prepare it in haste, turn
cold water on to the tapioca, let it soak
for fifteen minutes, then pour boiling
water on, and stir it until it looks like
thin starch
APPLE MERINGUE
Pare, core, and stew ten good seized
apples in as little water as possible
sweeten and add small piece Of butter
put into pudding dish; cover the top
with the beaten whites of four eggs ;
sprinkle them thickly with powdered
white sugar, and brown in the oven.
APPLE DUMPING.
Make nice crust with sour cream,
saleratus and flour, line quart bowl with
it buttering it well fill up the bowl with
sliced apples, sugar, grated lemon peel
and lemon juice. Cover with the crust,
pinching the edges close together flour a
thick cotton cloth, and tie it closely over
the top of the bowl, and set it into boil
ing water, but not enough to cover the
top of the bowl. Boil two hours not
letting the water 60 below the boiling
point, and keeping it well filled in as it
evaporatcs. Serve with a sugar and but
ter sauce, or with sugar and cream.
APPLE PUDDING.
Crate ten large apples, pairing them
first add to them four table spoonsful OF
melted butter; eight of sugar; grated
peel and juice of one lemon; and the yolks
and whites of six eggs beaten separately
Line dish with puff paste, and bake like
a custard pudding.
APPLE CoBBLER
Pare, core and slice twelve large tart
apples, add to them the juice Of two
lemons-grated peel of one-sweeten to
taste; stew very slowly for two hours
turn into mould. When cold, serve
with cream
APPLE FLOAT.
Take one pint Of stewed apples sweet.
en- and flavor to taste. When cold, and
just before you desire to serve, add the
beaten whites of four eggs stir thorough
ly into the apple; serve with cream and
sponge cake.
APPLES AND RICE.
Core and pare as many apples as will
fill pudding dish stew them so that
they are nearly soft. Boil half a teacup
OF rice; when nearly soft, add sugar, salt
and pint Of milk. Place the apples in
the pudding dish, turn the rice over them,
filling up the core Of each apple with
sugar before putting in the rice. Bake
until it is nice brown. Serve with
cream, or without any sauce.
ANOTHER RICE AND APPLE PUDDING.
Boil two large spoonfuls of we'll wash.
ed rice in pint Of new milk slice into
1t while boiling two or three apples, pared
and few currants or raisins. Simmer
slowly until the rice is very SOFT then add
one well-beaten egg Stir for few
minutes, and serve with cream and sugar
or butter and sugar sauce.
APPLE IN IMITATION OF GINGER.
To three pounds of very hard apples
take two pounds of loaf sugar, and q
quarter OF a pound of best white ginger
Put these in layers (having first sliced
the apples in eight pieces and cored them
alternately in wide-mouthed jar, Mex
day iniuse an ounce of white ginger, wei
bruised, in about pint of boiling water
let 1t stand till next day. Then put the
apples, that have been two days in the
ginger into preserving kettle, and turf
over them the water from the bruised
ginger. Simmer slowly until the apple.
look clear. Take great care not to breal
the pieces. If closely covered, over {
slow fire, half an hour will cook then
enough without needing to stir them
Put into jars, and cover tightly Will,
boiling hot. Let the bits Of ginger re
main In the syrup until it is served.
RICE AND APPLE soUFFLE.
Boil two tablespoonfuls of rice in hal
pint Of milk ; add, when soft, the yolk
OF two eggs, and sugar to taste. Make
wall with IL around the sidas Of tho d;sb