Milford chronicle., 1883-08-10
few Words about Cooking apples.

Variety Is so essential to the success Of our Ia
bic plans, that am led to give a little expert
ence for the benefit, not Of the noted cooks,
whose wonderful combinations arouse our amaze
ment aud envy, but for the weary or inexperi-
enced strueglers who "can't think what to get
for breakfast or dinner, or supper" II you
have apples, you have standby that comes
next 10 potatoes or bread. Apple fritters are
good Tor cheap desert, or for supper, il your sup
pers are heaTty--and early.
To make them, take twO cups Of -four. in
which has been Sifted two teaspoonfuls oicream-
iarter and one Of soda, also little salt. Beat
thrae eggs very light,and add them with enough
sweet milk to make a soft batter. Add couple
Of cups of very finely chopped ripe apples. and
cook them Immediately with plenty Of hot lard
Serve them with butter. and sugar in which is
a trihe Of ground cinnamon, or with syrup; or
with any thing else you prefer, but cook them
as soon as they are made, and eat them as soon
as they are cooked.
Baked apples are good too, but not with the
cores in them. One can not help experiencing
unpleasant emotions when a great plump apple
worm appears from deecitlully soundlOolinR
apple. Beside. people loR suck the cores which
is reason enough against baking them. So core
the apples, and when they are half done, turn
them and fiji the centres with sugar, and finish
them of with a bright dab Of jam or jelly on top
Of each apple or CRATE the nnd and squeeze the
juice Of q lemon over them. Serve them with
cream II possible. By-the.way, is it not strange
that 50 many farmers think it a sin, beside
which lying is white, to use little cream on the
tahleg
Il goes without saying that every one can
make apple pie, and apple dumpIings; only let
me persuade yoa 70 bake your dOm9iings some
times and serve them with an abundance Of
sauce. Try apple tappioca for desert, and make
It in this way Pare and core eight or ten npe
apples, Il always say ripe, tor nothing good can
be made of half green apples,) thrown over
them generous cup Of sagO or,tappioca and
add three pinls Of water. Let it stand until the
lappioca begins to be transparent and then bake
Il. Serve with plenty Of cream, sweetened and
favored to taste. Nothing cosld be more deli
.ate and wholesome than this very cheap and
plain desert.
often wonder why more Of the other ladies
i the Grange so Persisiently hide their candles
lnder a bushel. instead Of placing them high
ipon the "candlssilek" Of The Grange Depart
nent Of the CHRONICLE. You. am speaking to
articuarly. Mrs. - whose initial Is way up 1
0 the beginning Of the alphabet As modest
S you are. you know well that at Grange feasta,
reryone is glad to sit near Mrs. --. If / keep
D shall be betrayed into giving atleast the In
ial, 20 refrain; but will you not share your
nowledgei You have no idea how considerate 4
e editors Of the CHRoSIcEE are, and II you, or @
" Of the ladies, whose names begin with let /.
rs further down the alphabet, viii do as beg f
"a 10, you can be anonymous or with your !,
hole name, just as you please, and the editors t
u be ne end thankful for your interest in this n
partmeni, which you surely ought to care for y
much as any other. GaN0ER. -