Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-03-23
VERMONT PHOENIX, BRATTIEBORO.
TIE HOUSEHOLD.
APPLES


Kew $50 Hhen - Tee Theni,
The most useful. the most substantial. the
most reliable Of all fruits is the apple it
has been called deservedly the poor mans
blessing for it is the fruit upon which the
poor mainly depend But il is an invalua-
bic resource with ell classes, though it must
be admitted that the necessity, in sending
to market, Of choosing apples that will
keep, in preference 10 those Of more del
icate flavor has encouraged the growth Of
many apples OF very poor quality, to the
exclusion Of the finer varieties which com
mand fancy prices in the city markets
However, our principal business is with
the different ways in which apples can toe
utilized as part Of our household resources,
and, 10y variety in modes Of preparation,
be made constant yet ever-welcome feat
ure in the daily bill OF fare. The majority
Of people have accepted the old adage that
fruit is golden in the morning. silver at
noon, and lead at night and this has been
considered particularly applicable to apples,
unless roasted or otherwise cooked in some
simple way. An invalid stomach doubtless
requires that apples and all other food, even
milk, shall be made warm and eaten warm
to be digestible but an ordinarily healthy
person can eat apples with perfect impuni-
ty in the evening as we'll as in the morning,
piles are the right kind.
One Of the best methods OF cooking ap-
pies is to peel them thin core fill the cavi-
ties with sugar, the juice and little grated
rind Of lemon, and bake in an earthen dish
until soft. The apples may be sent to the
table in this dish, or may be removed to
glass dish, turned on the reverse side, which
looks smoother and more inviting, and serv-
ed with or without sprinkling Of powdered
sugar and some thick or whipped cream.
Compete Of apples consists Of apples
treated in precisely the same way, only in
stead Of baking they are slowly stewed in
little clear boiling syrup in a porcelain
saucepan, the syrup made with teacup of
graduated sugar to a teacup Of water, the
juice and grated rind Of a lemon. with the
addition Of a couple Of cloves, or stick OF
cinnamon, thrown in. In neither case
should the apples be allowed to break though
they should be cooked perfectly soft.
In making apple pies apple dumplings,
and the like, it should he remembered that
their excellence is usually in proportion 10
the amount Of fruit used A little salt is
great improvement to apple pies like the
introduction OF yellow in color it brings
out other fiAvors and emphasizes them. As
a variation from the common apple pie, an
apple meringue is a very pretty addition to
luncheon or dessert. To make it, peel
and CRATE enough TART juicy apples for q
pint or more of pulp. Into this beat the
yolks Of four eggs, a tablespoonful Of melt
ed butter, half a cup Of graduated sugar.
little grated nutmeg, and cup of cream
or rich milk, which should first have been
incorporated with the beaten yolks of eggs.
Pour into a deep dish lined with puff paste.
and bake half or three-quarters of an hour
in quick oven. When cool, spread with
currant or cranberry Jelly, and then with
meringue Of the stiffiy- beaten whites of the
four eggs, to which has been added a cup
of powdered sugar the juice and grated
rind OF lemon Return TO the oven just
| long enough to brown delicately.
Apple snow is made of apple compete,
/ placed in deep glass dish, the cavities of
the apples filled with currant Jelly. and
whip Of cream poured over and piled high
| in the centre
Apple tapioca is a simple pudding, and
very generally liked. For it use a large
/ cup of tapioca, soaking several hours when
soft, add a cup of sugar small teaspoon
| ful OF salt, and cup of cream OF rich milk.
| Pour this over six or eight tart apples that
| have been pared and sliced into a pudding
dish, add little grated nutmeg land lemon
| juice, if liked, and bake one hour
Fruit Is now becoming an indispensable
/ adjunct to all we'll ordered breakfast tables.
and baked apples, apple compete or simple
/ apple sauce are all excellent for this pur-
/ Pose. For plain sauce pare and quarter
the apples, place in a porcelain lined or
! earthen stew pot with two tAblespOunfuls
| Of sugar, the juice and grated rind Of a
/ lemon and grating Of nutmeg cover close
and cook till soft. Evaporated apple makes
nil. - Il /
soaked in Just enough water 10 swell and
soften them, and cooked in their own Juice.
if there is any, together with the Juice and
/ grated rind of two lemons, and a cup Of su-
/ gar TO pound of apple. For pies, add
half-pound of whole sultana raisins and Just
/ before putting on the top crust little ma
| pie syrup and grating of nutmeg.
For apple marmslade, make a syrup Of
three pounds of sugar to pint of water.
Allow four pounds of apple, cored and quar-
tered IF clear and thin skinned pairing is
| unnecessary to three pounds of sugar and
to this quantity add the juice and grated
rlnd of two lemons unless the apples are
Of the finer favored varieties, like Spitzen.
burgs or nice greetings. Let the syrup
boil five minutes then throw in the apple.
and let it boil rather fast for about an hour
reckoning from the time of its first boil
ing up-stirring frequently.
In making Jelly, use clear, high favored
sour and juicy apples. Do not pare, but
core and slice them into stone Jar with a
cup of water. When full, put on the lid
making it tight by tying over or wedging
in piece of " ite cotton cloth. Place in
an oven until reduced to pulp then strain
through flannel bag, and to every pint put
a little less than a pint of graduated sugar
Let it come to a boil in a porcelain lined
kettle, and pour into jelly glasses that have
been rolled in boiling water
Apple butter is favorite relish in cider
making districts Two pounds of sugar is
put over the fire with about gallon of CT
der, and allowed TO come to a boil 1t is
then well skinned, and the fruit, pared.
cored and sliced, thrown in and allowed to
simmer until it becomes a perfectly smooth
dark pulp.-DemOrest'S
A Reprieye fer The CSndenned