Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1891-12-04
APPLIES.

The season for the summer fruits hay-
Ing passed, writes Mrs. L. r. Parker, ap.
Piles will now be found II great resourra
for the table, and may be served IT o.
variety of ways to render them accepSa-
BILE to every one.
Fried Apples-Slice tart, ripe apples;
make egg batter, very thin; swevtcn and
flavor with nutmeg; dip each slice in
end fry in butter.
Fried Apples with Breakfast Bacon
Fry thin slices of breakfast bacon; take
up; set to keep warm; slice ripe, tart
apples; fry in the drippings until b.own;.
take up, and serve with the bacon
Baked Apples-Pecl aud remove the
cores with Il sharp knife; fill the centers
with butter and sugar; sprinkle sugar
and cinnamon over the tops; put in
pan with little water and bake.
Stewed Apples-Peel aud cut UP ripe.
tart apples; put in n saucepan with u
little water; cook until done; run
through coarse wire sieve; sweeten,
and flavor with nutmeg.
Apple Float-Pare ripe apples; stew
and strain; beat for every quart of APP
pies the whites of six eggs, and mix in
carefully with one pound of sugar; fla
vor with lemon extract, and serve i'm
mediately.
Apple Custard-Mash n quart of
cooked apples aud run through sieve.
sweeten and flavor with nutmeg; beat
the whites of four eggs; put quart of
boiled custara in glass bowl; mix
the beaten eggs and apples and pour
over.
Apple Meringue-Covc 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; gtN
over little nutme:', and bake in a rlo,,tl-
crate oven until the apples are tenSSSr!.
Make meringue with the whites of thEka
eggs and three tablespoonful of now.
dered sugar beaten to n froth, heap over
the top, and set back in the oven to
brown. Serve cold with sweet cream.
Apple Slump-Sift quart of flour.
add one teaspoonful of salt, and rub in
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 u deep
baking dish; roll out the dough; spread
over the apples, and stew slowly ia the
oven for half an hour. When done.
dust thickly with powdered sugar and
serve in the dish in which it was baked
with hard sauce.
Brown Betty-Pare, core and slice
half dozen large tart apples. Put
layer of stale bread crumbs in the bot
tom of baking dish, then a layer Of the
apples, and more bread crumbs until the
dish is full; leave the last layer OF bread
crumbs; mix half cup of water
and half cup OF molasses.
stir in two tablespoonsful of
brown sugar; pour it over the top, and
bake in moderate oven for one hour.
Serve with sweetened cream.
Marlborough Pudding Strain a mini
of stewed apples; beat the yolks of six
eggs and two cups of sugar together: add
q quart of milk and flavor with vanilla.
add half cup of butter to the apnles.
while hot; then mix with the milk and
eggs; pour into baking dish, and bake
in quick oven for half an hour. Beat
the whites of the eggs until frothy; add
six tablespoons of sugar, and beat until
they stand alone. Heap them over the
top of the pudding and put back into
the oven to brown. Serve cold with
sugar 0nd cream.