The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1881-11-30
Many Uses for Apples.

However we may esteem other fruits
the apple is the main reliance in late
winter or early spring, as there is little
else in the way of fresh fruits. For
cooking no fruit is equal to the apple,
which is susceptible of being served in
a great variety of acceptable forms,
some of which are here suggested.
Apple sauce is the form in which the
fruit most frequently appears. 10 make
the best requires the best apples.
Select high favored fruit, such as the
Rhode Island Greening or Spit
zenberg; pare and slice in thick
slices, and put, with the needed
quantity of sugar, in a dish with
a tight-ftting cover. Some have
a dish made for the purpose, but a tin
pail with G good cover will answer. Set
in a moderate over and allow it to stew
slowly until thoroughly done; good
apples will need no water. Apple sauce
so prepared is far superior to that made
in the usual way. Next lin popularity
to apple sauce is
APPLE P1E.-Stewed apples half an
inch thick, between two tlabby crusts,
is q caeicature 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 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; q very
little cinnamon, or minute bits Of dried
peel of q sweet orange develop it. In
many families sauce and pie end the
changes, while they are really but the
beginning of the list.
BAKED APPLEs.-Either sweet or sour.
Many have q notion that sweet apples
arc the only kinds for baking. They
are indeed excellent, when sour ones
cannot be had. But for the perfection
of baked apples, Rhode Island Green
irgs are required. Remove the core,
fill the cavity with sugar, set in a bak-
ing dish with o little water, and bake
rather bliskly, and just before they are
eaten pour over them q liberal supply
OF cream. Apples so treated are better
than most of us deserve.
APPLE DUMrLINGs.-That person is
not to be envied, whose reccllcctions Of
childhood does rot include apple
dumplings-"such as mother used to
make" That kind will never be found
again, but q fair approach to it may be
hoped for. Hers were both boiled and
baked, and VIC never could tell which
were best. Isn't the making of the
crust for boiled dumplings a lost art?
Well, we can manage baked ones, and
there is less risk of failure, and onse-
quent danger to the digestion.
Apple custard is not to be omitted.
Pare and core the apples, stew in very
little water until tender; pour over them
q custard made in the usual manner,
and bake until the custard is done.
H]ousekeepers find it difficult to select
a pudding.dish large enough for this.
Apple ~fritters are much liked by many.
Rather large slices of apples are sprink-
led with sugar snd cinnamon. allowed
to lay for an hour or SO; they are then
dipped in q batter OF -four anu eggs and
fried in abundance of very not fat; for
these i wire frying basket is very con-
ven;ent. They are drained for a few
minutes, and served hot. II for des-
sert, they are busted with powdered
sugar when served, but if, as many pre-
fer them, to be eaten with meat, the
sugar is omitted.
BROWN BErTY.-All the clean bits and
fragments of bread are dried crisp in
the stove over with the door open, then
rolled, and breadcrumbs are always at
hand. Sliced apples, b~readcrumbs,
sugar, cinnamon and a deep pudding
dish. Z layer of apples, sugar, spice,
crumbs; apple: sugar, spice, crumbs
and so on until the dish IS full. Bake
PAS-DowDY OR APPLE SLUMp.-Since
wood fires and the oldbake-pan or skill
let, with a cover to hold Goals on the
top, went out of fashion and use, ar
"apple slump" has not been possible.
An imitation is made in a deep pan, and
baked in an oven, but it is only a
baked apple pudding. Probably the
real thing can still be found in the
lumber camps, and in the few other
localities where wood is the fuel. and
the open fireplace has not given way
to the stove. The apples are quartered;
the bake-pan is lined at the sides with
a crust; apples arc put in, packed sol
idly, some spice is used, and sufficient
molasses, or part sugar and part mo-
l~asses, to sweeten; top crust is pat on,
! gashed to let the steam escape; the pan
is set on the Goals, and the Goals put
on the cover. Eaten hot with butter
Who can ever forget it! The side crust
baked before the juice came from the
apples; it then became partly pene-
t1atcd with syrup; the apples we're done
to a rich crimson mass. Talk about
apple mcringues and such fummery-
Here was richness !-Americnn Agricut-