News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1885-02-26
HOUSEHOLD HINTS AND HELPS.
Ways of Using Apples SO that You May
Get the Most Good ont of Them.


APPLES AU BEURRE. and core
large apples. Cut slices of stale breaC
about one quarter of an inch in thick
ness, and then cut them again of &
round shape, with the paste cutter
about the size of the apples. Spread
some butter on each slice, and place an
apple on each. Butter a baking.
pan, place the apples and bread in,
fill the hole made in the middle of the
apples with sugar, place on the top of
the sugar a piece of butter about the
size of a hazelnut, and then set them in
a warm, but not quick, oven. When
about half done, fill up the holes again
with sugar and pinch of cinnamon,
place butter on top as before, and finish
| the cooking. Serve them warm. If
for compary, glaze over with apple jelly,
and put 4Ack in the oven for two minutes
before serving.
BAKED APPLE CHARLoTTE.-Pare and
slice six or seven good large apples. Cut
some slices of bakers bread about half
an inch thick and spread them with but
ter, cutting off the crust. Place layer
of the buttered bread (butter on both
sides) at the bottom of the buttered
mold. Lay the sliced apples over this,
sprinkling them with grated lemon-peel,
strew sugar well over them and 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 half. Turn it
out, and serve.with pudding sauce, made
by putting In block lin saucepan four
tablespoonfuls of flour, four yelks of
eggs, one pint of milk, any essence that
may be liked to flavor, lemon being the
best; set over a sharp fire; stir contin-
ually until it begins to thicken. Serve
either over the pudding or in sauce
bowl.
APPLE mold is a pretty looking dish.
Pare, core, and stew six or eight large
apples, with some lemon-peel, teacup-
ful of white sugar, and water enough to
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 and a
quarter of pound of crushed sugar.
Take the cores carefully out of the ap-
pies without breaking them, and fill up
the empty space with sugar. Place the
apples in deep dish, with the eye up
ward, and pour over them batter made
of eggs and milk, and bake for an hour
in a moderate oven. A little nutmeg or
a few cloves improve the flavor.
SWISS pudding is very nice prepa-
ration of apples. and specially suitable |
for the children. Take deep dish and |
cover the bottom of it with grated |
bread crumbs, then lay in some sliced
apples, another layer of bread crumbs,
mother of apples, and SO on until the
iish is full. the last layer being of the
rum.bs. Make a cVstard of beaten eggs
md milk, adding sugar, and pour over the
lpples and crumbs until the dish is quite
all and almost running over. Place
arge piece of butter upon the top, and
bake in a brisk oven for half an hour.
some people think spice an improvement,
and others add currants to the apples,
bnt that is a matter of Individual taste.
The pudding can be made palmer by
emitting the eggs, or richer by adding
to their number.