The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1888-12-28
'IHE PRESS
FRIDAY MORNING, DEC. ss.
HOME TOPICS.
Various WAYS of Cooking Anples.

dPpicS WIN sugar W bdSLct q lew CuTTauLS,
some chopped-up almonds, little mixed
peel cut fine, and pinch of ground cinnamon
Make crust as for an ordinary pudding,
grease the pudding basin, and sprinkle 1t
with brown sugar and cinnamon line it with
some of the paste; put some of the fruit at
the bottom. then layer Of paste, another of
fruit, and SO on till the basin is full. finishing
off with the paste; sprinkle the top with
sugar and cinnamon, and bake it, 1t will
turn out of the basin when baked. A simp-
Ter method is to peel and cut the apples in
small pieces, and lay them on the paste with
the other ingredients, and the addition of a
little water.
A Dutch Apple Pie.-Stew five or six APP
pies with one-half pound of sugar, few cur
rants and raisins. a little mixed peel cut up,
few chopped-up almonds and pinch of
powdered cinnamon. Make some puff paste,
line pie-dish with some of 1T, put in the
stwed apples when cold, cover with the
paste, and bake it in very brisk oven.
Another Apple Pie.-Stew five or six APP
Piles with one-haf pound of loaf sugar and a
frw cloves. When quite soft, take out any
hard pieces, and with fork beat them to
cream. Add few blanched and cut-up al
monds and one ounce of mixed peel, also cut
fine. When cold, beat into it two tablespoon
fuls of nge-hower water. Line a dish
with puff paste, put in the fruit cover with
paste and bake In a moderate oven. Glaze it
with white OF egg and sugar in the usual
manner.
Open Apple Tart-Stew some apples till
quite soft; take out any hard pieces, beat
Them to pulp, and to half-pound of pulp
allow SIX ounces OF sugar, five eggs. and the
grated rind of lemon. Beat all these well
together, then add gradually five ounces of
melted butter Line dish with puff paste,
pour in the mixture, and bake it at once.
Apple Cream.-Peel and core six large APP
pies, boil them in little water, with two
ounces Of raisins and the grated rind of
lemon. till quite soft; when cold, add glass
of sherry. Lay the mixture in a pie-dish,
beat up the whites of three eggs, with little
sugar to stiff froth, spread it over the APP
pies, and bake in slow oven.
A Rich Apple Charlotte some not-too-
thin strips of stale bread, take off the crusts,
and dip them in clarified butter, and line a
buttered mould or cake tin with them MAX
ing them fit very neatly. Peel and core six
or eight large apples, stew them till quite
soft with four ounces of butter, sugar to
taste and the juice of lemon. When cool,
lay few teaspOonfuls in the mould with
spoonful of apricot jam; then have layer of
the strips Of bread dipped in butter, another
of the fruit, and so Gil till the mould is filled
Of course finishing off with the strips Of
bread laid quite closely. Bake in a brisk
oven. turn 1t out of the mould very carefully
sprinkle it with sugar end garnish with little
heaps OF apricot jam and red curTant Jelly.
Gateau of Apples-Stew five or six large
apples, peeled and cored, with three-quar-
tiers pound of sugar, the grated rind of a
lemon and its juice When they commence
to get soft, keep on stirring them until they
form thick. dry, marmalade,. then turn It
into mould and leave until cold. Serve with |
whipped cream or well-made boiled custard |
The gatean will keep good for some days.
Buttered Apples.-Pare some apples and |
core them carefully without breaking them. |
Put half pint OF water and six ounces of |
sugar In stewpan; let 1t boil up once or |
twice, then lay in the apples, and simmer |
them till quite tender. Take them out gently, |
and arrange them on a dish, place a small
piece of butter in each and little apricot /
jam on The top. Pour the syrup round them. |
Apples la Paysanne- Butter a pie-dsh, |
peel as many small apples as will go in the |
dish, core them, put IN little piece of butter |
in each. pour over them a tumblerful of |
water and wneglassful of cherry brandy |
or any liquor. Bake them fer half an hour,
and serve with powdered sugar
Apples with Rum-Peel some apples, put
them IN saucepan with enough water to
cover them, sugar to taste, and little Gin |
namon; let them boil till tender, but with
put breaking Take them out carefully, lay
them in a dish, sift powdered sugar over
Them, and pour over wineglassful of good
run. obduu III Tile oven LOT q lew
minutes before serving.
Apple and Bread Pudding-Pare, core and
tut up some apples Butter pie dish, Law
n some of the apples with some sugar and
prinkle Of powdered cinnamon, then put a
hick layer of breadcrumbs then another of
apples, sugar, etc., and finish with bread
crumbs Lay few little pieces of butter
IN the top, and bake in a moderate oven. 1t |
AN be made with boiled rice instead of
)readcgumbs.
Apple and Sage Pudding-Stew three or
our large apples with some sugar and fla
yoring of lemon juice. Boil a teacupful of
oaked sage in a small quantity of water.
When the apples are soft beat them into the
ago, pour the mixture into a pie dish and
)ake. "a vegetarian recipe)
Indian Apple Pudding-Scald 1 pound of
indian meal in half a pint of milk. When
,ool stir in / pound of -four, previously
mixed with a quarter of pint of cold milk;
i'd three ounces of sugar and five or six
Ipples, peeled and cut up small. Pour the
mixture in shallow tin, and bake for one
Ind q half hours in brisk oven. (Also vege-
,arian)
Rice and Apple Pudding-Boil cupful of
ice in a pint of water or milk till quite ten
Ter. Half fill pie dish with peeled cored
md cut up apples, and sugar to taste. Put |
he rice thickly over them to form crust,
md bake for one hour.
Apple FritterS-Stew "a couple of pounds
# apples till quite soft, put them in a basin,
Ind mix with them carefully about half
pound of sugar, three ounces of well washed
md dried currants, pinch of powdered Gin
lamon. and two eggs add sufficient flour to
make a consistency. Drop the mixture from
4 tablespoon in small cakes or fritters into a
trying pan of boiling oil, fry them on both
sides, drain them well, pile them high in q
iish, and serve hot with slfted sugar.
Apple Meringues-Put a teacupful of rice
u a saucepan with one pint of sweetened
milk and let it simmer till quite tender, turn
i into basin. mix with it the beaten yolks
If two eggs, return 1t to the saucepan and
)oil it up again once or twice; then pile it |
high in glass dish when cool, spread it all
)ver with stewed apples Whip the whites
# the two eggs into stiff froth, mix with
hem a small quantity of castor sugar and
ay this icing over the apples
Apple Custard-l1ay some stewed apples
n deep pie-dish; if not already sweetened,
,trew some sugar over them. Make a custard
with four eggs, one pint OF milk and flavor
ng to taste, and, of course, a little sugar !;
)our Ii over the apples, strew some pow
Tered cinnamon or nutmeg on the top, and
,ake it. Gan excellent dish for childrep.)
-[London Queen.
How to Cook Mussels-The great secret In
cooking, musseIs lies in getting rid of the
part so often spoken Of If this be removed,
he mussel is not more dangerous to eat
han the oyster, which can be as poisonous
Is any shell-fish ii taken from bad feeding
groDnd. The proper way to cook mussels is
IS follows: Put some fish stock into pan
With the juice of a lemon, bunch of herbs,
IN onion stuck with a Glove or two. and
Tome white wine "a wineglass of either
1hablis, Ora, es or Rhine wine, or barely
lalf glass of sherry or Marsala) bring this
% the boil. and as it boils throw in the
nussels shells and alb, which should
nave been standing for couple of
iours, at least, in fresh water, and
iraw the pan to the side of the fire. Let
hen simmer they must not boiD for couple
# minutes, then take them out, throw them
nto a basin, and let them stand until cold,
when you can remove the shell and the |
weed perfectly easily. They then can be
ised in any way you use an oyster. and are
an extremely effective garnish to many sorts
If fish. Here are some French ways of |
cooking them: Moules du bLGnc-Take a
little of the stock in which you have cooked
.he mnssels, and strain it; mix some -four
and butter smoothly over the fire, and moist
en- it with equal parts of milk and the mus
sci stock until of the proper consistency, add
4 little finely chopped parsley and chives, land
let the mussels heat In this just at last |
stir in liais0n of yolk of egg and lemon
Juice, and serve. They can also be
served like scolloped oysters, and are excel
lent an grGtt1 as follows: Arrange the mus
sells, cooked as above, in a dish with tiny
pieces of butter, chives Tor shalot), parsley
and an anchoyy, all finely minced; cover it
all over with bread crumbs, arrange few
tiny bits of butter over the top, and set it in
the oven or before the fire to brown. Serve
in the dish 1t is cooked in, squeezing a lemon
Ovel it just before serving. Mussels are also