Connecticut western news., 1885-02-04
HOUSEHOLD HINTS AND HELPS.
Ways of Using Apples so that You May
 Ger the Most Good out of Them.

APPLES AU BEURRE. and core large apples. Cut slices of stale bread about one. quarter of an inch in thick ness, and then cut them again of a 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, ill tho hole made in the middle of the apples with sugar, place on the top of the sugar piece of butter about the size of hazelnut, and then set them in warm, but not quick, oven. When about half done, fill up the holes again with sugar and a pinch of cinnamon, place butter on top as before, and finish the cooking. Serve them warm If for company, glaze over with apple jelly, and put back 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 of 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 a block-iin 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 sharp fire stir contin- ually until it begins to thicken. Serve either over the pudding or in a sauce bowl.
 APPLE mold is pretty looking dish. Pare, core, and stew six or eight large apples, with some lemon-peel, teacup- full of white sugar, and water enough to cover them add half packet of Cooper's gelatine. Dip 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 a 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 moderate oven. A little nutmeg or 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, another of apples, and so on until the dish is full, the last layer being of the crumbs. Make custard of beaten eggs and milk, adding sugar, and pour over the apples and crumbs until the dish is quite full and almost running over. Place g large piece of butter upon the top, ant bake in brisk oven for half an hour Some people think spice an improvement and others add entrants to the apples but that is matter of individual taste. The pudding can be made plainer by emitting the eggs, or richer by adding to their number.