The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-09-05
AppIes in Many Styles.

Lubig says: "Besides contributing
large proportion of sugar, mucilage and
other nutritive compounds in the form
of fo3d, apples contain such a fine com
bination of vegetable acids, attractive
substances and automatic principles,
with the nutitive matter, as to act
powerfully in the capacity of refriger-
ants, tonics and antiseptics, and when
freely used at the season of ripeness, by
rural laborers and others, they prevent
debility, strengthen digestion, correct
the putrefactiye tendency of nitrogeni-
Gus food, avert scurvy and probably
maintain and strengthen the power of
productive labor"
"Of all fruits none are more healthful
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 a
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 caIthen dish and
bake in moderate oven until tender.
Serve cold with sugar and cream.
"CoDDLED APPLES. Pare tart apples.
remove the cores, stand in a kettle,
cover with sugar, pour in little boiling
water, put on the lid and allow the ap.
Piles 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 OF APPLES. Quarter,
peel, core and cook dozen apples with
a little water and sugar. Take up the
apples, boil down the syrup, add sliced
lemon and handful of raisins, let jel y
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 three-quarters of an hour.
turn them carefully on a dish, sprinkle
with siGted sugar and serve with sweet
sauce.
"APPLEs WITH WHIPPED CREAM. .--
Pare and core large juicy apples, fill the
cavities with sugar and little lemon
juice and a little grated rind, put them
in 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.
"APPLE MERINGUE.- Boil tart apples ;
after they are pared and cored rub
through a colandcrand sweeten to taste.
TO pint Of the pulp stir in lightly the
beaten whites Of six eggs, flavor, put IN
a pudding dish, set in the oven, brown
and serve with custard.
"CHARLorTE DE PoMME.- Gut ten sour
apples into quarters, peel, put them in a
kettle with hot water and two cups of
sugar and stew until they are clear.
When they are done, line large dish
with slices Of sponge cake, turn the APP
pies in, make a round hole in the middle
and fill with the syrup in which the APP
piles were cooked. Then put them in
stove oven for an hour Turn it out on a
dish, place over the top slices of sponge
cake. Serve with sugar and lemon
juice.
APPLE FLoAT.-Pare and slice some
ripe apples; stew down and run through
a sieve; beat 10 every quart of apples
the whites of twelve eggs and pound
OF sugar. Flavor with extract of lemon