St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-08-22
THE VERY USEFUL APPLE.
t!ot Very Nutritious, But a Food That
Serves Good Purposes.
THE WAYS OF PREPARATION.
Ellice Serena's Directions fer Dozens
Of Palatable Dishes---A Variety
Of Simple Recipes.


and varieties which have been pro-
duced by skill and care it is plainly evil
dent that some are better adapted to the
use of the table than others. While
they are grown all over the world, it is
conceded that those produced in the
United States are the best; but in those
districts, both of this country and of
Europe where their cultivation is more
highly attended to and their relative
merits are best known, they are cuitl-
waited for three special purposes. name
Iy. for dessert OF use in their uncO0fed-
state: for culinary or cooking purposes,
and for cider. They are regarded
rightly as one of our best and safest
fruits, and may be cooked i'll great
variety of waye.
Apples for table use should have a
sweet, juicy pulp, and rich, aromatic
flavor, while those suitable for cooking
uniform. soft. PUPPY mass when boiled
or baked. Contrary to generally ac-
cepted opinion, apples uncooked are not
readily digestible; and. While they may
be cooked before they are ripe, for des-
sert purposes they should not be used
until perfectly ripe. Apples do not con-
tain many ingredients of nutritive
kind. and more than one-half of their
substance consists of water. They are,
therefore, not much of a nutrient. but
they are nevertheless very uSefulad-
junct to other food. Cooked they are
laxative. By the process of cooking the
acid, for the greater part, is decomp0sed
and converted into sugar. This process
takes place i'll the sweet or eating apple,
IN due course of nature, as the fruit
ripens.
The most nutritious part of the apple
lies next to the skin. 1t is therefore ev
ident that the paringS should be very
thin in order to retain the best portion
of the food. The following recipes on
this subject will be found satisfactory:
APPLES IN JELLY.
Pare and core small-si7ed apples with
out cutting open.
Put the apples with lemon or two in
stew pan and cover with water.
Let them simmer slowly until tender,
and then remove without breaking.
Make syrup OF a half pound of white
sugar to one pound of apples, cut the
lemons in slices and put them, with the
apples, into the syrup; boil very slowly
till clear, and then place in a deep dish.
Add one ounce of isinglasS, dissolved,
to the syrup; let it boil up, lay slice
of lemon on each apple and strain the
syrup over them.
APPLE CoMPoTE.
Peel, core and quarter six large APP
piles, trimming each quarter SO as to
get them all of size; drop them as
they are done into cold water, with the
Juice of lemon squeezed into it to pre-
vent their turning brown.
Make syrup with a pound of sugar
and quart of boiling water.
Drop the apples into this with the
thin rind Of lemon and two or three
cloves.
As soon as they are cooked remove
carefully to glass dish (heated).
Pour the syrup over them and garnlSh
with sliced citron.
BAKED APPLES.
Pare and core six or eight large tart
apples.
Place in baking pan or shallow dish.
fill the centers of the apples with sugar,
pour in the dish half cupful of boiling
water, add tablespoonful of butter and
a half teacupful of white sugar.
Crate over the top of the apples nut
meg, or sprinkle lightly with CHINA
mon.
Basic frequently with the syrup in
the pan.
Bake half an hour.
Derive WIFI cream.
APPLE PUDDING NO. 1.
Select good tartapples: pare, core and
cut into small pieces.
Be generous in buttering the pudding
pan.
Cover the bottom with stale bread
crumbs. Then layer of apples.
Sprinkle with sugar and spice to
taste, and add several small pieces of
butter.
Continue this process till the pan is
full.
Bake slowly for one hour.
Serve with cream or sauce.
APPLE PUDDING NO. 2.
One quart of apple sauce, strained;
one cupful of granulated sugar, the
yOlkS of four well-beaten eggs.
Flavor with lemon OF nutmeg.
Bake i'll buttered pudding pan for
twenty minutes in a quick oven.
Beat the whites OF the eggs to stiff
froth, and add two tablespoonful Of
powdered sugar.
Spread this over the hot pudding and
brown slightly in an open oven.
Serve when very cold with sponge
drops.
APPLE MERINGUE.
To one quart of tart apples, stewed
and pressed through a sieve, add the
Folks of three eggs well beaten.
Sweeten to taste and flavor.
Place in the oven, and when brown
rover with the meringue made as fol-
lows: Beat the whites to a stiff froth
with three tablespoonful of powdered
sugar.
APPLE TAPIOCA PUDDING.
Soak one cupful of tapi0ca, or sago,
In quart of boiling water for one hour.
Add to ii one cupful and half of
sugar and teaspoonful of lemon flavor.
Have ready six or eight tart apples
prepared, cored and quartered, and pour
over the tapiOca or sage and bake for
one hour.
APPLE FLOAT.
Stew until tender six large, tart APP
pies and press through a sieve.
When cool add the juice of one lemon,
two tablespoonful of white sugar, and
the whites of three eggs.
Beat to stiff froth.
Fill dish or custard cups with soft
custard and pile on it the froth.
APPLE ICE.
Select mellow apples, free from blem-
ISh. CRATE them and sweeten to taste.
Place III freezer for two hours and
no longer.
Do not use the beater.
CRAB-APPLE JELLY.
Wash the apples, cut to pieces with
out pairing or taking out the seeds.
Put in stone jar, set in pot of hot
water and let boil for eight hours.
Leave in the jar all night, covered
tightly.
Next morning squeeze out the juice.
Strain again without squeezing, and
add a pound of sugar to pint of juice.
A cup Of water to every six poupds of
fruit may be added if the apples are
very dry.
SCALLOPED APPLES.
Cover the bottom of buttered pud-
ding dish with peeled, sliced tart APP
pies.
Sprinkle with sugar, little -four and
grated nutmeg, and small bits of butter.
Repeat this process until the dish is
full.
Bake in moderate oven for one hour,
covering the dish to prevent scorching.
Serve hot or cold.
APPLE SNOW.
Peel and CRATE one large sour apple,
sprinkling over it a small cupful of