New-York tribune., 1879-12-07
APPLES.


DELICIOUS WAYS OF COOKING THEM.
CoMPOTE.-Pare and core half dozen large. fair
apples throwing each as it is pared into cold water
TO keep it from turning brown. Put half
pound Of loaf sugar into an enamelled stew
pan with three pints of water; as soon
as it is melted and boils put In the
apples with the juice of two lemons, stew gently
until the apples are sufficiently cooked but not
broken. Then take them out carefully and lay
them in the dish in which they are to so to
table. Cut the rinds Of the lemon into
the thinnest possible strips and put them
into the syrup; boil till tender by which time
the syrup will be much reduced. When cold
pour the syrup about the apples. and also dispose
the transparent strips of lemon about them. This
dish looks prettiy with bit of ounce jelly placed
in the hollow of each apple; or with candied
cherry IN the hollow and angelica cut into lozenges
and inserted around the top of each apple.
PoMMEs AU BEURRr-Peel and core a number OF
apples lay them in a baking tin plentifuly but
tered. fill the Of each apple with brown sugar
and a small piece of butter, and put the tin in
slow oven till the apples are good color and quite
done. They should be occasionally basted with the
butter during the process Of cooking and the core
should be filled second time with sugar. and they
may have slight sprinkng of powdered cloves OF
cinnamon, according to taste.
FRIrTERs.-Peel and core three large apples I;
then cut them in slices rather less than half
an inch thick f; put them IN Nat dish with half a
tumber of brandy or sherry and strew plenty OF
powdered sugar over them. Let them remain
covered for couple Of hours, then take each piece
separately, dip it in batter that it is well COW
cred with it, and try golden color IN & plenty OF not not
fire, and when all are done pile them up
OH napkin, shake plenty Of powdered loaf
is made thus Beat up ono tablespoonful of brandy,
one of pure, fresh olive oil and little cold water,
with the yok of one egg add pinch Of salt, then
of more water, as much batter as will be wanted.
1t should be of the consistency OF thick cream.
Just before using, whisk the whites OF two eggs to
q froth and mix them lightly but elcctualIy with
the batter.
APPLE CHEEsE-Pee and quarter quantity Of
apples stew them with little water, good deal OF
sugar, the thin rind of lemon and few cloves, or
thorough hair sieve and to quart of the puree
thds obtained add half a packet of gel
ntme ds9ea 3 ba IN war1r nr II % nn w1 pGr vit tS
custard poured about il. Ii is well to remember
that the PURGE must be thoroughly well sweetened
and favored to carry off the inspdity of gelatine.
CHARLoTTE.-The ordinary apple charlotte is not
nearly nice as this which is slightly more elabor-
ate: Line pie dish with buttered slices of bread;
fill it up with layers of apples cut mp very small,
placing between each layer q little apricot jam,
some grated lemon rInd, aud plenty OF brown
sugar Cover the dish up with slices OF bread but
tered, and bake it till the bread is well Drowned.
PUDDING.-An excellent apple pudding can he
made from the remains of a rice pudding. Arrange
well-sweetened and favored apple-sauce III alter
nate layers with cold rice pudding add Il little
butter and sugar, sft sugar over the top and put
i'm the oven to heat through and brown on the top.
Any sort of havoring may be used for this pudding.
APPLE SNow.-Peel. core, and quarter a number
of apples set them to boil with little water, sugar
quaint. suif., ard the thin rind OF a lemon; when
quite done remove the lemon rind. pass the apples
through hair sieve. Have some whites of eggs
beaten up To q frOtb, beat into them the apple
PURGE spoonful Mt a time until the mixture Is of
the consistency of whipped cream, and quite stiff.
Serve heaped up on a dish garnished with lady
hngcIs.