West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1888-08-16
AnnIes In MnnY slrles.

Lubig says: 4" Besides contributing
large proportion of sugar, mucillge and
athar nutrits~s eo,ap psssssIs la .tife fs...
OF food, apples contain such fine com
bination of vegetable acids, attractive
substances and automatic principles,
with tho nutitive matter, as 20 act
powerfully in the capacity of refriger-
ants, tonics and antiseptlcs, and when
freely used Mt the season Of ripencss, by
rural laborers and others, they prevent
debility, strengthen digestion, correct
the putrefactive tendency of nitrogeni-
Gus food, avert scuryy and PROBABLY
maintain and strengthen the power OF
productive labor"
"Of all fruits none are more healthfuI
or afford greater variety of dishes than
apples. We give the following recipes
for preparing them, all OF which will be
found TO be excellent.
"STEwED APPLEs Pare tart apples.
cut them in quarters and remove the
cores, put them in porcelain kettle.
stew with sugar, add the juice OF half
lemon and few bits OF the rind, cover
with boiling water and simmer gently
until tender. Dish very carefully with
out breaking the pieces and serve cold.
"BAKED APPLEs.--Wipe sweet apples
dry and clean, remove the cores without
pairing, put them in an caTthen dish and
bake IN a moderate oven until tender.
Serve cold with sugar and cream.
'CODDLED APPLES. Pare tart apples.
remove the cores, stand In Kettle,
cover with sugar, pour in little boiling
water, put on the lid and allow the ap-
pies to steam on the back of the stove
until very tender Dish carefully with
out breaking, pour the syrup over them
and stand away to cool.
"CoMPOTE or APPLES. 49, Quarter.
peel, core and cook dozen apples with
a little water and sugar. Take up the
apples, boil down the syrup, add a sliced
lemon and a handful OF Taisins, let ielly
and pour over the apples.
''APPLE Snow. Pare and core some
large apples without dividing them
Boil some rice for ten minutes, drain and
let cool. Spread the rice in as many
portions as there are apples on small
cloths, tie the fruit separately in these
and boil for quarters Of an hour
turn them carefully on a dish, sprinkle
with sifted sugar and serve with sweet
sauce.
"APPLEs WITH WHIPPED CREAM
Pare and core large juicy apples, fll the
cavities with sugar and a little lemon
juice and little grated rind, put them
in a pan with little water in the bot.
tom. Sprinkle the top with sugar, bake
them and when done set to cool. Cover
entirely with whipped cream, sweetened
and favored.
"APPIE MERiNGuE. Boil tart apples
after they are pared and cOred rub
through a cOlanderand swccten 70 taste.
To pint Of the pulp stir in lightly the
beaten whites Of elk eggs flavor put IN
a pudding dish, set in the oven, brown
and serve with custard.
"CHAHLOrrE DE PoWME. Cut ten sour
apples into quarters, peel, put them %
kettle with hot water and two cups Of
sugar, and stow until they are clear.
When they arc done, line a largo dish
with slices Of sponge cake, turn the ap-
plea in, make q round hole in the middle
and iili with tho syrup In which the ap-
pies were cooked. Then put them in n
stove oven for an hour Turn 10 out on
dish, place over The top slices Of sponge
cake. Serve with sugar and lemon
juice
"ApPLE FLOAT.-Parc and slice some
ripe apples; stew down and run through
@ sieve; beat 90 every quart Of apples
the whites of twelve eggs and n pound
OF sugar Flavor with extract Of lemon