The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1880-03-13
HOUSE, FARM AND GARDEN.
MANY USES FOR APLEs.

in late Winter or early Spring, as
there is little in the way of fresh
fruits. For cooking, no fruit is equal
to the apple, which is susceptible
of being served in great variety Of
acceptable forms, some of which are
here suggested.
Apple Sauce is the form in which
the fruit most frequently appears.
There is apple sauce. To make the
best, requires the best apples. Select
high favored fruit, such as the R. /.
Greening, or Spitzenberg, pare, and
slice in thick slices, and put, with
the needed quantity of sugar, in a
dish with tightftting cover. Some
have a dish made for the purpose, but
tin pail with a good cover will an
swer Set in a moderate oven, and
allow it to stew slowly until thorough
ly done; good apples will need no
water. Apple sauce so prepared, is
far superior that made in the usual
way. Next in popularity to apple
sauce is.lsT 21s 81,
APPLE PIE.-Stewed apples haitian
inch thick, between two fiabb Y crusts,
is caricature on apple pie. The
apple pie is made with sliced raw
apples, in a very deep plate, and as
few plates are deep enough, the sliced
apples should be heaped up in gener-
Gus measure 1t is mistake to spoil
good apples with much seasoning.
Cloves and sallspice overcome the
natural flavor; q very little cinnamon,
or minute bits of the dried peel of a
sweet orange, develop it. In many
families, sauce and pie end the changes
while they are really but the begin
ming of the list. What can be better
for dessert, than
BAKED APPLEs.-Either sweet or
sour? Many have N notion that
sweet apples are the only kinds prop
er for baking. They are indeed ex-
cellentLwhen sour ones connot be
had-But for the perfection of baked
r. /. Greetings are required: Re
move the centers with "corer," fill
the cavities with sugar, set in bak-
ing dish with little water and bake
rather briskly. Apples so treated,
are better than most Of us deserve;
but if we add, as they are eaten,
liberal supply of Jersey cream!
1t is but a step from apples to
APPLE DUMPLINGs.-That person
is not to be envied, whose recollec-s
tions of childhood does not include
apple dumplings-"such as mother
used to make That kind will never
be found again, but fair approach
to it may be hoped for Hers were
both boiled and baked, and we never
could tell which were the best. Isn't
the making of the crust for boiled
dumplings lost art? Well, we can
manage baked ones, and there is less
risk of failure, and consequent dan
ger to the digestion-"Both kinds of
sance If you please"
Apple Custard is not to be omitted,
Pare and core the apples, stew in
very little water until tender; pour
over them a custard made in the usual
manner, and bake until the custard
is done. House-keepers find it diff
cult to select pudding dish large
enough fol this.
Apple Fritters are much liked by
many; Rather large slices of apples
are sprinkled with sugar and CHINA
mon,- allowed to lay for an hour or
SO; they are then dipped in a batter
of -four and eggs, and fried in an
abundance of very hot fat; for these,
wire frying basket is very couven-
lent Thery are drained for a few
minutes, and served hot. If for des-
sert, they are busted with powdered
sugar when served, but if, as many
prefer them, to be eaten with meat,
the sugar is omitted.
BRowN BETTY.-We gave this sew
eral months ago, and will only briefly
repeat. All the clean bits and frag
ments of bread are dried crisp in the
stove oven with the door open, then
rolled, and bread-crumbs are always
at hand. Sliced apples, bread
crumbs, sugar, cinnamon, ard q
deep pudding dish. A layer of apples
sugar, spice, crumbs; apples, sugar
spice, crumbs. and so on until tbs
vessel is full. Bake.-Eechange.
y. r. PAN-D0WDY OR APPLE CIrMp.-