Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1891-11-14
APPLES

The season for the summer fruits hav-
ing passed, writes Mrs. E. Il. Parker, ap,
pies will now be found great resource
for the table, and may be served in
variety of ways to render them accepta
BILE to every one.
Fried Apples with Breakfast Bacon
Fry thin slices of breakfast bacon, take
up; set to keep warn; slice ripe, tart
apples; fry in the dripping until brown;
take up, and serve vito the blcon.
Baked Apples-Peel and remove the
cores with sharp knife; fill the centers
with butter and sugar; sprinkle sugar
and cinnamon over the tops; put in a
pan with little water and bake.
Stewed Apples-Peel and cut up ripe,
tart apples; put III saucepan with a
little water cook until done; run
through a coarse wire sieve; sweeten,
and favor WITH nutmeg.
Fried Apples-Slice tart, ripe apples;
make egg batter, very thin; sweeten aud
flavor with nutmeg; dip each slice in
end fry in butter.
Apple Float--Pare ripe apples; stew
and strain; beat for every quart of APP
pies the whites of six eggs, aud mix ia
carefully with one pound of sugar; fla
vor with lemon extract, and serve i'm.
mediately.
Apple Custard -Mtsh quart Of
cooked apples and run through sieve;
sweeten aud tiavor with nutmeg; beat
the whites of four eggs; put quart of
boiled custarl in glass bowl; mix
the beaten eggs aud apples and pour
over.
Apple Meringue the bottom OF
baking dish with slices Of stale sponge
cake, dipped in milk; pare, core and
slice tart apples; spread over the cake;
sprinkle with powdered sugar; gra'e
over little natme. and bake in mod
crate ovea until the apples are tender.
Make meringue with the white: of three
eggs and three tablespoonfuls of pow
dered sugar beaten to a froth, heap over
tae top, and set back in the oven to
brown. Serve cold with sweet cream.
Apple Slump-Sft quart of flour,
add one teaspoonful of salt, and rub in
a tablespoon Of butter; add two tea
spoonsful OF baking powder, and mix
with half pint of milk; make soft
dough. Have six tart apples, peeled,
quartered and cored put them in a deep
baking dish roll ont the dough; spread
over the apples, and stew slowly in the
oven for half au hour. When done,
dust thickly with powdered sugar and
serve in the dish in which it was bake
with hard sauce.
Brown Betty-Pare, core aud slice
half dozen large tart apples. Put
layer of stale bread crumbs in the bot
tom of baking dish, then layer of the
apples, and more breal crumbs until the
dish is full leave tde last layer of bread
crumbs; mix half cup of water
and half cup of molasses;
stir in two tablesp9onsful of
brown sugar; pour it over the top. and
bake in moderate oven for one hour.
Serve with sweetened cream
Marlborough Pudding-Strain a pint
of stewed apples; beat the yolks Of six
eggs aud two cups oil sugar together; add
quart of milk and flavor with vanilla :;
add half a cup of butter to the apples
while hot; then mix with the milk aud
eggs; pour into baking dish, and bake
in quick oven for half an hour Beat
the whites of the eggs until frothy; adj
six tablespoons of sugar, aud beat until
shey stand alone. Heap them over the
top Of the pudding and put back into
the oven to brown. Serve cold with
sugar and cream.