New-York tribune., 1893-12-24
COOKED APPLES.
CoMPOTEs, GINGER APPLES. CIDER APPLE
SAUCE. ETC

coMPoTEs, GINGER APPLES. CIDER APPLE
SAUCE, ETC.
A most delicious compete of apples is made OF
firm. tart apples peeled. cored and quar-
tered Put the apples in the oven in por-
/ celain-lined dish. with just water enough "
prevent their burning. About cupful Will be re-
! quired for a quart Of apples Add n cup OF sugar
and the yellow peel Of half lemon In bits ana et
the apples cook covered with china plate LOT
about three-duarters Of an hour. At the END OF
this time the quarters of apples should be nearly
transparent and thoroughly done but whole CooI
Il little Of the Juice. and II 1t is not yet jelly Don
It down to one Remove the apples 10 the dish IN
which they 10 be served. For this amount oi
apple add a tablespoonful of brandy to the )eily'
and pour the Jelly over the cooked apples in the
compete dish. Let them then stand for at least
twenty -four hours to become thoroughly set peiore
they are served. Serve them with whipped cream.
A compete OF apples, cooked whole. but peeied
and cored is very nice. 1t may be prepared IN the
same way as the quartered apples except that the
ploce Of the cores should be filled By some fine
iellv or n1armaade like crabapple or peach The
apples may then be served surrounded by whipped
cream. sweetened and favored with maraschiho'
While we cannot commend the pains which some
housekecpers take to can and preserve apples IN
the ordinary manner. yet preserve OF ginger
onrlos made when green gnger-root is in the mar
ket Is very good: and one can too much COM
mend the apple butter and cider appe-sauce'
which used to be common enough. but can hardly
he found in perfection in any OF the markets TO-
day. Though cider apple-saucc Is easy enough 10
make at home. there are many OF the present gen
Grafton OF Young housekcepers who know nothing
about A. select n peck OF apples. half sweet ana
half sour or all sweet. Peel. core ana quarter
them and put them In large porcelan-lined Kettle
with quart OF boiled cider, which Is simple sweet
cider reduced down one-half Boil the apples In
this cider for about one hour. Then add pound
of eucor and cook from two 10 three hours longer.
II Won wish apple butter this mixture must be
strained and cooked a little longer. Both prepara-
tions were always kept I'm wooden pals which were
free from paint
Ginger apples are made by boiling quarter OF
n pound OF gnger-root IN a quart Of water. The
ginger-root should be- scraped ana cut In Slices
Let il boil in the water for half an hour. Then
add four pounds OF sugar and the Juice ana yellow
rind Of three lemons and finally five pounds OF
pippins peeled corcd and cut in quarters. Bon
a few OF the apples at time In the syrup uh'i
they are clear When they are all cooked IN TINS
way pour the syrup them with III" ginger
root and lemon peel Let them stand sealed up
two or three weeks before beginning 10 use
them Any firm wcll-havored fail apple VIII do
for this purpose. There IS large fall apple that
frequently has transparent places through i'S
pulp which makes an especially nice ginger apple
small. sweet apple like . russet Is generally
chosen for a spccd or sweet picked apple As
r,isscs DO not come into perfection until spring
small lady-apple may BE- usc1 In the fail or any
very firm sweet small apple. Stick two cloves In
each apple Take out the flower of the apple ana
tho stem but DO not peel It,. Maxi syrup In ne
~ vinegor Eou me APPLES whole in the vinegar
and sugar until they arr tender enough 10 nc
caseia buds and about an ounce" of whole mac
little glngcr-root is an excellent additon 10
scropo and sliced In the win gar and sugar before
you begin 20 cook the apple.