Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-11-02
The IEOusckeeper.
IBy "A Lady" an Ger'mantorn Telegraph


WHAT CAN WE 10 WITH APPLES.
A SUPPER DISH.-Ten good-Size apples, the
rina OF half lemon, six ounces pounded sugar
half pint Of milk, half pint of cream, whipped.
Two eggs. Peel. core, and cut the apples into
thin slices. and put them into a saucepan with
two tablespoonful OF water, the sugar, and
minced lemon-rind. Boil all together until
quite tender, and pulp the apples through
sievei if they should not be quite sweet enough.
add a little more sugar. and put them at the
bottom OF the dish TO form thick layer. stir
together the milk. cream and eggs, with a little
sugar over the fire, and let the mixture thicken,
but do not allow il TO reach the boiling point
When thick, take ii of the fire; let ii cool lit
tie, then pour il over the apples Whip some
cream with sugar, lemon Juice, &C., the Same as
for other trilieS heap 1t high over the cusUard,
and the dish is ready for table. IL may bs gar
hlshed, as fancy dictates, with strips OF bri yht
apple jelly, slices of c!tron, &c.
BAKED APPLE PUDDING.-Fiye mOderate-SiZei
apples, two tablespoonful of finely-chOppei
suet, three eggs, three tablespoonful of -four,
one pint OF milk, little grated nutmeg. Mix
the flour to smooth batter with the milk, add
the eggs, which should be well whisked, and
put the latter into well-buttered. pe-dish
Wipe the apples, but do not pare them; cut
them in halves, and take out the cores; Law
them in the batter, rind uppermoSt; shake the
Suet on the top, over which also CRATE little
nutmeg; bake In moderate oven for an hour,
and cover, when served, with Sifted-l0af-Sugar.
This pudding is also very good with the apples
pared, sliced, and mixed with the batter.
APPLE BREAD.-Prepare dough exactly as If
cake about half an inch thick. Spread Stewed
apples over it, and over that place another cake
OF dough like the first. Put il in pan to tighten
for short time Bake it. Have some thin
slices of apples stewed very tender, and when
the bread is baked lay these slices OF apples all
over the top. sprinkle them well with sugar,
some small bits OF butter, and either nutmeg or
cinnamon, whichever you like. Put it back in
tho oven long enough for the sugar TO form a
coating on the top. Take it out, and when cold
Slice it nicely for tea.
arvrtD Ar,rI DnNn avid nrrsx-
pies, and stew them for short time with a lit
tie sugar; make batter In the usual way, beat in
the apples, and pour the pudding into but
tered pie-dish; the pudding, when properly
done, should rise up quite light, with the ap-
pies on the top; to be eaten at table with butter
and moist sugar.
TWO GOOD COOKING RECEIPTS
FRIED PATTIEs.-Mince little cold veal and
ham, allowing one-third ham to twO-thirdS
veal; and an egg. boiled hard and chopped, and
a seasoning OF pounded mace, salt, pepper, and
lemon-peel; moiSten With little gravy or
cream. Make a good puff paste, rolled rather
thin, ara cut into round or square pieces; put
the niince between two OF them, pinch the edges
, 90 Keep In the gravy, and fry a light brown
They may be also baked In patty-pans; In that
| case, they should be brushed over with the yolE
| of an egg before they are put in the oven. To
! make q variety, oysters may be substituted fol
the ham. Fry the patties about fifteen min
| uteS.
| BEErsTEAK PIE.-Two pounds steak, one yea
kidney, one level tea-spoonful each Of celery
| salt, thyme, and marjoram, one small onion
| salt and white pepper to taste, four sprlgs parS
ley. Line a well buttel ed dish with paste, put
in layer of meat cut In neat pieces, sprinkle
| with onion and parsley minced very fine, ard
| mixed on plate with the celery-Salt, thyme
| marjoram, salt and pepper. then another layer
| used. When the pie Is covered I'm, wash ovel
| with milk, crimp the edges ornament the top
and bake in a moderate oven for an hour and &
| half For dish at dinner you cannot have
| anything much better than this.