Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-08-17

Ingredients of q nutritive kind, and more
than one-half of their substance consists of
water. They are, therefore, not much of q
nutrient, but they are nevertheless very
useful adjunct to other food. Cooked, they
are laxative. BY the process of cooking the
acid, for tne,greater part, is decomposed and
converted into sugar. This process takes
place in 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. It is therefore evident
that the parings should be very thin in or
der 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-sized apples without
cutting open.
Put the apples with lemon or two in q
stew pan and cover with water.
Let them simmer slowly until tender, and
then remove without breaking.
Make a syrup of 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 deep dish.
Add one ounce of isinglass, dissolved, to
the syrup; let it boil up, lay q slice of lemon
on each apple and strain the syrup oyer
them.
APPLE coMPoTE.
Peel, core and quarter six large apples,
trimming each quarter so as to get them all
cold water, with the juice of lemon
squeezed into it to prevent their turning
brown.
Make syrup with 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 care
fully to glass dish (heated).
Pour the syrup over them and garnish
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 q cupful of boiling
water, add tablespoonful of butter and
half teacupful of white sugar.
Crate over the top of the apples nutmeg,
or sprinkle lightly with cinnamon.
Basic frequently with the syrup in the
pan.
Bake half an hour.
Serve with cream.s
APPLE PUDDING NO. 1.
Select good tart apples, 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.
EContinue 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
cupfuI of granulated sugar, the yelks Of four
we'll beaten eggs.
Flavor with lemon or nutmeg.
Bake in a buttered pudding pan for 20
minutes in quick oven.
Beat the whites of the eggs to q stiff froth,
and add two tablespoonfuls 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 sieve, add the yolks Of
three eggs we'll beaten.
Sweeten to taste and flavor.
Place in the oven, and when brown cover
with the meringue made as follows: Beat
the whites to stiff froth with three table
spoonfuls of powdered sugar.
APPLE TAPIoCA PUDDING.
Soak one cupful of tapioca, or sago, in
quart of boiling water for one hour.
Add to 1t one cupful and half of sugar
and one teaspoonful of lemon flavor.
Have ready six or eight tart apples,
pared, cored and quartered, ana pour over
them the tapioca or sago and bake for one
hour.
APPLE FLOAT.
Stew until tender six large, tart apples
and press through sieve.
when cool add the juice Of one lemon.
two tablespoonfuls Of white sugar, and the
whites of three eggs.
Beat to stiff froth.
Fill q dish or custard cups with soft Gus
tsrd and pile on it the froth.
APPLE ICE.
Select mellow apples, free from blemish,
CRATE them and sweeten to taste.
Place in freezer for two hours and no
longer.
Do not use the beater.
cRAB-APPLE JELLY.
Wash the apples, cut to pieces without
pairing or taking out the seeds.
Put in a stone jar, set in a pot Of hos
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
q pound Of sugar to pint Of juice.
A cup of water to every six pounds of
fruit may be added If the apples are very
dry.
sCALLoPED APPLES.
Cover the bottom Of buttered pudding
dish with peeled, sliced tart apples.
Sprinkle with sugar, little flour and
grated nutmeg, and small bits of butter.
Repeat this process until the dish is full,
Bake in o 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 0 small cupful of pow
dered sugar as you crate it, to keep it from
coloring.
Break into this the whites of two eggs and
beat it all constantly for 80 minutes.
The bowl in which this Il beaten should
bs large.