The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1878-01-03
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"a sieve. To a Quart of
apples add two teacupsfu
gar, one pint of milk, half az Gu,
ouster, and five eggs; season. '
grated lemon peel, and bake in
s paste like custards.
.. INDIAN APPLE PUDDING -por n
4. pints OF scalded milk over one Mint
! u Indian meal; stir In two lar
PoonIuls OF molasses, two teaspoo
= irls OF cinnamon or ginger, and OF
s teaspoonful of salt; add a dozen al
pies, pared and sliced very thin. Bak
IN yellow happy for three hours
Serve with a sweet sauce.
| APPLE SNow.-Pare and core lively
large apples, stew them perfectly soft
ado nall pound of sugar and rub th
apple through fine sieve. Stir ipfp
the beaten yelks of two eggs and tn;
grated peel of lemon, beat it for five
minutes. Beat the whites of the COO,
to stiff froth. Put the apple int0
glass dish and heap the whites over it.
APPLE MARMALADE.-Take goefa e - !,
apples. remove tE--i-I.e sanu cores, and
cook in as little water as possible, let
ting 1t simmer slowly to thick pulp.
Then to each pint bowlful of the pulp,
take ons pound of sugar, and melt it in
as little hot water as possible; add it
to the pulp, but not until it has boiled
to thick syrup. Stir them we'll to-
gether, and boil for ten OF fifteen
minutes very slowly. When nearly
cool, put it into small bowls, but do
not cover them until the marmalade =
perfectly cold. 1t should be cut irZ
thin slices when served. Ounce
mslsde made in this manner is yeT{6de-
liclous, and if half apples and half
ounces are used, the flavor is Tery fine.
Picked SWEET APPLES. To ten
pounds of sweet apples, pared quart
cred and cored, take three pounds of
sugar, and two quarts of cider vinegar.
Put the vinegar and sugsr into pre-
serving kettle, with email quantity
of whole cloves and cinnamon sticks
done up in bit of cotton cloth. Boil
and skim it until it is clear. Put in
just enough Of the apples to cover the
top of the kettle, and boil few mo-
ments-only long enough to make them
tender, but not so as to fall to pieces.
Skim out the pieces upon a platter,
and continue to COOK the quarters un-
til all are done. Then boil up the
syrup, put the cooked apples into jars,
and fill them up with the syrup. They
are a nice addition to cold meats, and
much preferred by many to cider apple
sauce.
APPLE DUMPLINGs.-Mak light
crust with flour, sour cream and soda,
as prepared for: short biscuit, and line
q quart bowl with it, first buttering it
thoroughly. Fill up the bowl with
peeled ts apples, sliced thinly, with
plenty sugar, and the peel of a
lemon, kted, and it's juice. Cover
the bowl with the crust, pinching the
edges close together. Flour thick
piece of sheeting, and tie it loosely
over the top of the bowl, and put it
into boiling water, but not so much as
to let it boil over the top, as the water
should not come within half an inch of
the brim when boiling. Boil for two
hours, keeping the water always at the
boiling point, and filling up with
boiling water as it evsporates. Serve
with sugar and cream, or butter and
sugar stirred to cream.
APPLE SHoRTcAKE. = To one quart
of sifted -four add two small teaspoon
fuls ofcream tartar. half teaspoonful
of salt; mix it with sweet milk in
which one small tesspoonful of soda
has been mixed, after dissolving it in
water. Roll out the dough and put
teacupful of butter on it in small bits,
and roll them in thoroughly. Bake
the dough in two piC-plates. Split
open each cake, spread with butter
quickly, and cover with apple jam
made by the above receipt, or any kind
of applo-sauce. Pour some sweet
cream over the top of the apple, CRATE
nutmeg over it, and cover with the
other half, placed crust side down,
spread it with butter and proceed as
before. Yon can make this shortcake
Of one layer of apple-jam, or one with
three layers. 1t makes delicious des-
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