The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1880-04-15
Fran ~ American Agricultarist.
Many USES FOR APPLES.

HAM U6ES FOR APPLES.
However we may esteem other fruits
the apple Il the moin reliance in late
winter or early spring, as there IL little
else in the way Of fresh fruits. Fol-
cookining, no fruit is equal to the apple
which il susceptible Of being served in
. great variety of of acceptable forms,
some Of which are here suggested.
APPLE SAUcE.-ls the form in which
the fruit most frequently appears. There
is apple sauce, and apple sauce. To
make the best, requires the best apples.
Select high favored fruit, such rs the
Il. l. Greening, or Spitzenburg, pare
and slice in thick slices, and pnt, with
the needed quantity of sugar, in dish
with tight fitticg cover. Some have
dish made for the purpose, but tin
pail with good cover will answer. Set
in a modern oven, and allow it to stew
slowly, until thoroughly done; good
apples will need no water. Apple sauce
30 prepared, is far superior to that
made in the usual way. Next to popu-
larity to apple sauce is,
APPLE PIE.-Stcw apples half an inch
thick, between two habby crusts, is q
caricature on apple pie. The apple pie
is made with sliced raw apples, in q
very deep plate, and as few plates are
deep enough, the sliced apple should be
heaped up in generous measure. 1t is
q mistake to spoil good apples with
much seasoning. Cloves and allspice
overcome the natural flavor very lit.
tic cinnamon, or minute bits Of the
dried peel of a sw eet orange, develop
it. In many families, sauce and pie end
the changes, while they are really but
the beginning Of the list. What can be
better for dessert, than
BAKED APPLEs.-Either sweet or
sour? Many have a notion that sweet
apples are the only kinds proper for
baking. They are indeed excellent
when sour ones cannot be had.-but for
the perfection of baked apples X. /.
Greetings are required: Remove the
centers with scorer" oil the cavities
with sugar, set in q baking dish with q
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 10 but step from the ap-
pies to
APPLE DUMPLrNos.-That person is
not to be envied, whose recollcctions Of
does not include apple Dump
lings-"Such as mother used to moke."
That kind will never be found again,
but fair approach to 1t may be hoped
for. Hers were both boiled and baked,
and We never could tell which were
best. Isn't the making Of crust for
boiled dulnplings lost art? Well, we
can manage boxed ones, and there is
less risk of failure, and consequent
danger to the digestion.-"Both kinds
of sauce if you please"
APPLE CUsTARD is not to be omitted.
Pare and core the apples, stew in very
little water until temper; pour over
them custard made in the usual man.
ner, and bake until the custard is done.
flousekeepers find it difficult to select
q pudding dish large enough for this.
APPLE FRrTTERs are much liked by
many rather large slices Of apples are
srrinkled with sugar and cinnamon.
allowed to lay for an nour or SO; they
are then dipped into batter of -four
and eggs, and fried in an abundance of
very hot FIAT for these, wire frying
basket is very convenient. They are
drained for few minutes, and served
hot. II for desert, they are busted with
powdered sugar when served, but if, as
many prefer them, to be eaten with
meat, the sugar is omitted.
BRowS BETry.-We gave this sever
al months ago, and will only briefly re-
peat. All the clean bits and fragments
Of bread are dried crisp in the stove
oven with the door open, then rolled,
and bread crumbs are alwas ON hand.
Sliced apples, bread-crumbs, sugar, Gin
namon. and deep pudding dish. A
layer of apples, sugar, spice, crumbs !;
apples, sugar, spice, crumbs, and so on
until the dish is full. Bake.
PAH-DowDY OR APPLE SLrMP.-Since
and the old bake-pan or skill
let with cover to hold Goals ON the
top, went out Of fashion and use, an
apple slump" has not been possible.
An imitation is made in deep pan.
md baked in an oven, but it is only
baked apple pudding. Probably the
he real thing can still be found in the
lumber camps, and in the other few To-
,alities where wood is the fuel, and the
open fireplace has not given away to
he stove. The apples are quartered
he bake-pun is lined at the sides with
rust; apples are put in, packed solid.
y, some spice is used, and sutii Gent mo-
asses. or part sugar, and part molasses,
o swcrten q top crust is put ON, CASH
Vi to let the steam escape the pan is
eft ON the Goals, and the Goals put on
he cover. Eaten hot with butter! Who
an ever forget IL! The side crust bak-
d before the Juice came from the ap-
lies it then became entirely penetrated |
nth syrup; the apples were done such
crimson mass. Talk abcat your apple |
neringo and such flummery-Here was