Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1872-10-26
Recipes, sc
NJ C.S
Various ways OF Cooking Apples.

!
Various Ways OF Cooking Apples.
! There is no article Of food which can be
! prepared with such varied ways, and in
such -" Iof p, tIisllcs, as apples. Pota-
/ toes can L. any forms, but they
| canunt ocr,l -, ~ r,ade from,
epnns nho' IdH% ni1nd !ns pn,n ,NeSntain as CH
| IIrai, ionI tEhetlier eaten raw or cooked,
! this fruit is generally popular, and is equal
| lv desirable and nutritious for young and
1,H. apples that are to be used for sauce
should be pared, cOred, and put in cold
water unless cooked, directly, to keep them
from discolorng. Add a little water to tho
/ porcelain kettle or stewpan cover closely
and cook gently, not stirring them until the
| whole are soltened, or you will cool them
! in Jumps when soft. stir aud mash, add
little butter, sWcetcn and strain through u
coandur
APPLE SOUrFLE.-Stcw apples as directed
for sauce, adding little grated lemon peel
and juice, and emitting the butter line the
sides and bottom OF II baking dish with
them. Make boiled custard with one
pint OF milk and two eggs, tlavoring with
lemon and swCeten it to taste. Let it cool
and then pour into the centre of the dish,
Beat the whites of two eggs to n stiff fr 9th
Lthey can be left out Of the custard) spread
them over top sprinkle white sugar all
all over them, and brown in the over The
stewed apple Should be about half an inch
thick on the bottom and sides of the pud-
ding dish,
APPLE AND TApIoCA PUDDING. Soak
over night quarter OF u pound oftapioca
Il the morning pour of the water, and add
one quart and a gill OF boiling water,
swectcn, and llavor with grated lemon peel
and the juice Of one lemon. Take six or
eight tart apples, pare, core, and place in
n pudding dish fill the centre Of each ap.
pie with sugar then pour the liquid tapioGd
over the apples, filing the dish and bake in
a bot oven until the apples are perfectly
soft Serve cold with cream. lfpretcrred,
the apples can be sliced into the tapioca.
If desires to prepare it in haste, turn cold
water on the tapioca, let it soak fortitleen
minutes, then pour boiling water on, and
stir it until it looks like thin starch.
APPLE MERINGUE.-Pare, core, and
stew ten good apples in as little water as
possible: sWecten and add a 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 Observation-Disclosures nice crust with
sour cream, saleratus and lour, line quart
: boNt with it, buttering it well fill mp the
bowl with sliced apples, sugar, grated lemon
peel and jnice. Cover with the crust pinch
ing the edge close together ; Hour q thick
cotton cloth. ana tic it clOslely over the top
of the bowl, and set it into boiling water,
but not enough to cover the top oftho bowl.
Boil two hours not letting the water 60
below the boiling point, and keeping it well
filed in as it evapOrates. Serve with
sugar and butter sauce, or with sugar and
cream
APPLE CoBBLER.-Parc core aud slice
, twelve large tart apples, add to them the
t Juice of two cmons-gratcd peel of one
swectcn to taste stew very slowly for two
hourr: turn into n mould. Ween cold,
serve with cream.
, APPLE FLOAT.-Tabc one pint Of stew
ed apples sweeten and flavor to taste.
When cold and Just before you desire to
, serve. add the beaten whites of four eggs !;
stir thoroughly into the apple serve with
cream and sponge cake.
APpLES AND RICE.-Corc and pare as
many apples as viii Gil pudding dish !;
; stew them 50 that they are nearly soft.
; Boil half teacup ofrice; when nearly soft,
, add sugar, suit and a pint Of milk. Place
the apples in the pudding dish, turn tho
, rice over them, flling up the core Of each
apple with suga, before putting in the rice.
, Bake until it is a nice brown. Serve with
. cream, or without any sauce.
/ ANOillEiL lllNE AM al i.A- J. l bLI4-NN's
Boil two large spoonsful of well washed
: rice in pint of new milk slice into it
!, while boiling two or three apples, pared,
and a few currants or raisius. Simmer
I, slowly until the rice is very soft, then add
Que we'll l-beatcn egg stir for q few minutes
and serve with cream and sugar, or n but
7 ter and sugar sauce.
APPLES IL IMITATION OF GINGER.-To
three pounds OfVery hard apples, take two
pounds Of loaf sugar, and Il quarter Of u
t pound of best white ginger. Put these in
i layers thaving first sliced the apples in eight
> pieces and Cored them alternately in u
i wide-mouthcd jar. Next day iufuse an
ounce Of white ginger, well-bruised, in
about pint of boiling water; let it stand
y until next day. Then put the apples, thai
{ have been two days in the ginger, into y
preserving kettle, and turn over them tho
Y water from the bruised ginger. Simmer
slowly until the apples look clear. Take
n great care not Ia break the pieces. IfclUsc-
| ~ covered, over Il slow fire, half an hour
t will cook them enough, without needing to
Il stir them. Put into jars, and cover tightly
while boiling hot. Let the bits of ginger
i remain in the syrup until it is served.
G RICE AND APPLE SoUFFLE.-Boil two
tahlespoonslull Off rice in ha!fa pint ofmilk
l add when soft, the yolks of two eggs, and
sugar 20 taste. Make II wall with it around
the sides of the dish stew some pared and
n corcd apples with candued sweetmeets oI
> Jelly, and cover the whole with the whites
a of the eggs, beaten to Il stiff froth, and
. sprinklcd thick with white powdered sugar
- Brown in the oven, snG serve with cream
!, -COu3try Gent.
. -------.--+ - -------
d MOUTH GLUE. Dissolve one half pound
a Of gclatiue or fine glue in water, and ado
is one quarter ola pound of brown sugar
~ boil the whole until sufficiently thick to be
come sDlil ON cooling pour II ON a slal