Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-10-20

paftng, Tor tue feasou uts' WY s'
easier handled aud can BE- par,si thinner
the finest flavor Il next the skin), aud
brulse. aud spccks come out ess'er'
Apple. .houid always H. cooked In r"r-
cclain-line,i or carthernwsr- vessels,
aud stirred with wooden ar silver
spoon. =.
Probably the most popular form 81
cooking apple. u a. pie, aud q large
pie manufacturer Ia Chicago calculates
that II takes tO.uco pies . day Ia supply
IN. demand In that city. There are,
however, many excellent rcc.ipis Tor
using apples. not only as variations ~
the iasoriic pie, but for other table DELI
cacie-.
ArrIr sAucr.-rut sliced apple Into
an car,benwar. padding dish, adj
sugar. according to taste aud tsrtbes. II
apples, and little water Ia kcp from
bafnlng, cover clo.e With plate, and
cook slowly Ia the own until IN" App'e'
turn color.
ArrLn MIRINgUr rtr.-lIske q rich
apple-.aucc LA q single crust. when
the edge 81 the crust has Drowned q
little, cover with q Gsusgss made OF
IA. white. Of thr,c cgg. .~c.,sned Win
. Tablespoonful ard half 81 sugar aud
na,orvd with fee drop. 81 extract OF
lemon.
usArrp ArrLI rir.-.rAic .uiil.
clcnt apple to fll pie. Add lump 81
baiisr about half the slf. 81 an egg' the
juicr 81 half l.mou and the grat"'i rini,
.sc.tsn To taste aud bake la one crust
CHrAaIp ArTiI lIr.-straln .,.~-i
a ~
" hen cold. add thru. egg. Ia pln, "i
annie. and |. tsacupiul 81 whipped
cream. Heat all together, and b'A" w
one crust.
BAxrp ArrLr Drsrti>Gs. - Roll
nlcc pl.~Iasic thin, aud cut Into square
pl,cc. par, aud core easy cooking APP
piles, toll zach one In SQUARE of paste
aud TAX. about ,hrcequsrirf. oi an
hour.
ArrLI SNuwn,i.L.-onet .scupial of
boiled rice. Wiring small cloth. oat OF
hot water, lay over bowl, sproad the
rice ou ihinly. put an apple par~i aud
cor~i Ia the c,ntrv, tie the cloth together
aud steam.
B,NIp ArrII CHARLOTTE flsc"
layer ~ .llc.. II hf-ad 18th the crust cut
oii Al the bottom ~ . battered mold. lay
.lic,d apples over this, sprinkling Vim
sugar aud cinnamon then adj sno'hst
l.,.r ~ the bread, aud so on until To"
mold u full. Cover, and bake slowly =.
.I'A> powpi - over the bottom a. U
a padding dish an inch thick With parcel,
.li,..I appIr., over th-se sprinkle crack
rt-srumhs, half an inch thick, and con-
tinuc until the di.h .. full, sPhnkling
sus.r over each LAYER. Baks one hour,
thu dr., hall covered With plate. hat
with yfvam.
Arm ~ITar.-l'sr-, core aud quar-
/ tef q dozen tart apples. Fat them lni"
a pof,.lain.lia.i Kettle With onc cupfni
/ Of Natsr ani two cupful. 81 mola.s".'
Makr crust of Que pint of hour, Que
teas oniul ~ sugar, aud Que hali-''a-
spoonful of sali. Adj sweet MIX
enough Ia make dough. l.oll oni snd
cover the apple. sl.am thirty minui".
without lifting the cover.
Arm CustAHD.-Add Ia" tracup-
fui. Of sugar Ia thfc. tcscupful. ~ stew
81 aud strained apple. When cold, b''ai
I've egg aud stlr With the apple Into
quart of milk. Pour Into pudding
di.h aud bake. serve cold.
sitrrttiI. mi. !. an old German
dl.h, dating back At least . hundf-d
y-ar.. Hoil twn quart. % pared. quar-
irr,,l. AnI cOfcd sweet apples, uutil ten
der. Ihicken them with a tablespoon
ful ~ Hour .moothly mixed With cold
waller. Have r,ady kettle With thre
quarts 81 bolling water, Into which .iir
y heat finur until q. thlck a. cotnmcil
mu,h. iIoll tht-. minutes. fry .
handful ~ due brrad-crumb.. Win .
large .t-.on drop Que spoonful 81 ~.
mu IA AZ . time lnio the Drowned crumbs,
turuing u over. aud place on hot plat
ter. 10 make II Zip easily on ia. sI-'on,
dip tile latter each time In water. l'isi'
III. apple. separately, aud send both To
Ga. tail. hot, Ia b. eaten together.
sIHaAN CoMIOIL 90 ArrLhs.-
Feel aud core whole apples. fill The
cayiti.. With Currant billy, place the sI'-
pie. Ia a pgddlng-dl.h, adding .. much
wafer a. the di.h viii allow without
touching the filling. Add half a pound
Of sugar and the thin peel of half q
lemon. Cover tightly, aud c"ok slowly
tlll done. Remove the appI'. Ia .
gla.. dl.h. boil down the syrup Ia q
jelly, aud pour II over.
ArrII CREAM tAAF-Due egg and
the yolk of another, one Cupful 81 sugar,
one Tablespoonful of BUTTER, Que half
cupful II milk, Que tea.poonful ~ cream
of tartar, one Tablespoonful ~ soda,
two cupful. IL floor. Bake Ia three
iin.. for tlllng, usc one grated sour
apple, the whit. of on. Xxx, and on. cup
ful ~ fine sugar. Heat together, and
.pI.ad between aud on top az cake.
ArrIl OMILLI.-fi,e egg, beaten
separately, two tsblc.poonfuls of milk,
two table-poonfuls of sugar. Fry In an
omelet-psn. 4. .oon a. u sets, spread
With apple sauce, aud turn over Ia half.
FaiID ArFLLs.-ihes. are nlcc
breakfast-di.h. Wash, quarter and core
good tart apples. Put Into a frying-psn
With q little wafer added, boil until
nearly tender, then add sugar aud but
ter, and cook until tender aud brown.
ArILE fMTTrHs. cupfui of
sweet milk. little salt, two egg., Que
tes.poonful of baking powder, and
nour enough Ia max. batter thick
enough Ia drop nicely from spoon
chop two apple. hne aud mix With the
batter. Fry In hot Lard. serve with
powdered sugar u for dinner. or With
syrup.