Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-03-07
THE HOUSEHOLD.
How Apples may be served.

ments, in how many appetizing and dainty
ways thoy can be served. We will now CON
slider few Of these methods, taking first the
plainest and most common.
The simplest way of all to prepare apples
for the table is TO stew them. The more Juicy
tho apples, the better the sauce will be. Pare,
core and quarter the apples, put them into a
porcelain-ined kettle with a little water, Gov
or tightly, and cook quickly until they are a
light puffy mass. just before removing from
the FIRE, sweeten to taste. After the sauce
has been poured into dish, either cinnamon
or nutmeg may be sprinkled over the top; or
II may be favored with orange or lemon by
cooking few bits of the peel Of either with
il, or by adding the juice just before taking
from the FIRE. Common havoring extracts
should never be used when the pure Juice or
rind of the fruit will answer
Baked apples come next, and are an excel
lent dish for breakfast. The skin should be
left on, and the core removed without split
ting them, unless the apples are not perfect,
when they should be cut into halves, placed
in a dish with little water around them, and
baked until thoroughly done and the skins a
rich brown. Remove the apples to q plate,
without breaking them. Add to the juice re-
naming in the pan enough sugar, butter and
water to make moderately rich syrup, boil
until it begins to thicken, and then pour it
over the apples. spicy flavor may be given
the apples by filling them with sugar and any
kind Of spice preferred.
Fried apples may appear on the breakfast
table as an accompaniment to broiled break
fast bacon. After the bacon is broiled crisp
brown, drain of all the fat into frying pan
and then lay the slices on plate. As soon az
the fat is hot, the apples, which have been
prepared beforehand, are poured into it and
fried until brown. They should be be stirred,
while cooking, just enough to keep them from
burning. Heap the apple in the centre of q
plate, and place the slices of bacon around it,
Apples intended for frying should be sour,
and not too ripe They should not be pared
but cut into thick slices across the core.
A second way to fry apples is to use butter
instead Of tho bacon drippings and serve on
a slice of dry toast.
Apple cake is a sort of second cousin once
removed to apple-dumping, and is made by
mixing apples pared and cut in small pieces
into light, unsweetened bread dough After
the apple is mixed in, the dough il kneaded
into round loaf and baked as soon Us il be-
comes light.
Apple-dumplings made by the following
recipe will be found much more delicate than
those made in the old-fashioned way Make
paste of one pint of -four, one-and-a-half
teaspoonfuls of baking. powder, half table.
spoonful OF butter, and half pint of milk
Pare and core six apples, and il very sour fill
with sugar. Cover each apple with paste and
tie them separately in small cloths, leaving
room for the dumping to swell The cloths
should be dipped in hot water and sprinkled
on the inside with flour. Place in a steamer
over boiling water, and steam for one hour.
Instead of tying them up in cloths, the dump
lings may be rubbed over on the outside with
little melted butter and put in a dish, which
is then set in the steamer; but the dumplings
are more apt to run together. Serve with
butter, sugar, and the white of an egg beaten
to a foam.
Some apples which sternly refuse to cook
may be conquered and turned into Il very
pretty dish by steaming them. Pare and core
the apples, leaving them whole or in halves,
place them in steamer few at a time, and
steam them until tender. Arrange them in
dish with bit of jelly in the hollow of each
apple. To ono quart Of water add one half
pound of sugar and part of the grated rind Of
an orange boil until it begins to thicken, then
add the juice of the orange and pour over
the apples. They may be made into nice
spiced pickle for immediate use by adding to
the syrup, instead of the orange peel and
juice, half cupful of vinegar and enough
cinnamon, cloves, allspice and ginger to give
it a spicy taste.
Apples and rice combine into a very good
pudding. Boil cupfu! of rice or use some
which has been cooked the day before. II
cooked fresh it must be drained quite dry.
Place buttered cloth in a DISH spread the
rice over the bottom aud up the sides, place
in the centre apples sliced and mixed with
sugar and spice, over the top lay slices of
stale cake and cover all with rice steam one
hour. Turn out on plate top downward,
and serve with sweetened cream.
Another nice apple pudding is made by
placing layer of stale cake in the bottom Of
dish, over the cake a thick layer of cooked
apple, and on top of the apple a thin layer of
cake crumbs. To pint of water add the
juice of one lemon aud little of the grated
rind, and four tablespoonfuls OF sugar-less
sugar should be used if the apples are sweet
As soon as the sugar is dissolved, pour over
the pudding; add more water il the cake is
not thoroughly moistened, but not enough to
make it watery. Bake until the top is dark
brown; then remove from the oven and
spread over the top frosting made of the
whites of three eggs and three tablespoonfuls
of white sugar Return TO the oven to brown
Tapioca and apple makes one of our best
simple puddings. Soak half a pint of tapiocs
in quart of warm water for an hour at the
end of that time prepare the apples by peel
ing and slicing them put them in dish and
pour the tapioca over them. Bake until the
apple is tender. Serve, when nearly cold.
with cream and sugar.
A delicious apple compete is made as fol-
lows Make syrup of one pound Of sugar
aud three pints of water, the juice and half of
the rind of lemon; pare, halve and core
dozen firm apples and cook slowly in the syr-
up until tender. Remove the apples and add
to the syrup half box of gelatine dissolved
in little water; strain the syrup and pour it
over the apples. The syrup should form a
solid jelly around the apples.
Iced apples make very attractive dish for
luncheons. Pare, core and bake until tender
Remove from the oven and place on a plate
without breaking them as soon as they are
perfectly cold, spread stiff sugar frosting over
the top and sides of the apples, and set them
in the oven minute to brown.
Another luncheon dish Fill q large glass
bowl with custard cover the top with q thin
layer of white of egg beaten very light, and
over the egg spread layer of some kind of
red jelly pass six apples which have been
been stewed and drained free from juice
through sieve, and add them to the whites
OF three eggs beaten to a stiff froth mix in
lightly three tablespoonfuls of sugar, and pile
up as high as possible on the custard and Jelly.
Apple snow is a dainty luncheon dish, and,
like some given above, equally appropriate
for dessert Pare and quarter number of
apples boil quickly in a little water favored
with lemon peel, As soon as done, drain and
pass through hair sieve, and add to the beat
EN- whites of six eggs mixed with six table
spoonfuls of powdered sugar heap in glass
dish and garnish with lady fingers.
To the above may be added the following,
from PHOENIX correspondent who has tested
them:
Baked Apple DumpHng8. Pare and core
tart apples, keeping them whole. Make a
crust as for pies roll out thin and cut into
pieces just large enough to cover an apple.
Place an apple in the centre of each piece,
fill the hollow made by removing the core
with sugar, cinnamon and a bit of butter,
and bring the crust up over the apple, Joining
as smoothly as possible. Bake in moderate
ly quick oven. To be eaten with cream and
sugar or any kind of sweet pudding sauce
Apple Batter.-Slice some tart apples into
nappy, and sprinkle over them some sugar
and little cinnamon or nutmeg; make bat
ter trihe thicker than for griddle-oakes, and
pour over the apple. Bake about half an
hour. This is nice with maple syrup or any
common pudding sauce, and it is so quickly
and easily prepared that every housekeeper
will be sure To want the recina