Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1885-04-04
HOUSEHOLD HINTS AND HELPS.
Ways Of CslnE Apples so that You Ma,
Get the lIost Good out Of Them.

APPLEs Az BRUEaE.-Peel aad ore
large apples. Cut slices Of stale brcaa
abCCt one-quartcr Of an inch IN thick
ness, and then cut them again OF q
rounu ehape, with the paste-cut.er,
about the size Of the apples. Spread
some butter on each slice, cld place al
apple on each. Butter a baking
pan, place the apples and bread in,
fill the hole made insthe middle of the
apples with sugar, place on the top q
the sugar a piece Of butter about tue
size Of a ~haz3Inut, and then set them II
q warm, but not quick, oven. When
about half done, fiji up the holes again
with sugar and a pinch of cinnamon,
place butter Oh top as before, and finish
the cooking. Serve them warm. II
for company, glaze over with apple lily,
and put back in the oven for Two minutes
before serving
BAKED APPLE CHARLOTTE. Pare aid
slice SIX Or seven good large apples. Cut
some slices OF bakers bread about hall
an inch thick and sprealthem with but
ter, cutting of the crust. Place a layer
of the buttered bread Clutter on botn
Sides at the bottom Of the butterel
mold. Lay the sliced apples over this,
s~prinkling them with grated lemon-pcel,
streW sugar we'll over them and a little
cinnamon; then add another layer Of
buttered bread, and so on till the mold
is full, putting plenty Of butter upon the
topmost layer. Cover the mold, and
bake for an hour and a half. Turn it
out, and serve..with pudding-sauce, made
by putting In O bIock-tin saucepan fou-
tablespoonfuls OF flour, four yelks o.
eggs, one pint of milk, any essence that
may be liked to flavor, lemon being the
hes: set over a sharp fire stir coatln-
ually until it begins to thicken. Serve
either over the pudding or il a alure-
bowl.
APPLE mold is q pretty looking dish.
Pare, core, and stew SIX or eight lalg
apples, with some lemon-peel, a teacu;p-
full of white sugar, and water enough t.
cover them ; add half a packet Of
Cooper's gelatine. Dip a mold in cold
water, pour it in, and, when cold, turn
out into glass dish. Suffolk pudding is
made by taking eight large apples ana &
quarter of a pound OF crushed sugar.
Take the cores carefully oIt Of the APP
pies without breaking them, and fill up
the empty space with sugar. Place the
apples IL a deep dish, with the eye up
ward, ard pour over tham 4 batter male
OF eggs and mix, and bake for an hour
in a moderate oven. A little nutmeg Or
Il few cloves improve the flavor.
SWISS pudding is a very nice prepa-
ration Of app.es, and specially suitable
for the children. Take q deep dish and
cover the bottom Of it with grated
bread crumbs, then lay IN some sliced
apples, another layer OF breal crumbs,
another OF apples, and so on until the
dish il full. the last layer being Of the
| crumbs. Make a custlrd Of beaten eggs
and ini.k adding sugar, AMI pour over the
apples aid cIumbo until the dish is quite
full and almost running over. Place q
large piece of butter upon the top, and
| bake in a brisk oven for hall an hour.
Some people think spice an improvement,
j., and others add currants to the apples,
bat that is q matter of Individual taste.
The pudding can be made palmer by
emitting the eggs, or richer by adding
to their number.