Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-01-01

to half their original bulk and are rich,
red and luscious This is n good family
sauce and should be rs common on the
table as bread or potatoes
Half way between tho baked apple
and the apple sauce stands simple
dish called compile Of apples. Inc ap-
pies are cored and pared without quar-
tcrug. and cooked gently IN heavy
syrup till nearly soft without breaking.
al the better If the syrup Is made from
the sielicately tinted pink juice of the
skins Drain the apples and let them cry
in moderate oven with the door open,
occasionally basting with the syrup The
spaces where the cores were may then be
filed with apple jelly sprinkled with
graduated sugar
For dinner serve them as desert
with whipped cream. Served hot from
the syrup they are delicious breakfast
accompaniment to whole-wheGt mullins.
Apple sagoes and tapiocas form ex-
celient plain family puddings, especially
where there Is houseful of children.
The apples are cored aud pared II pre-
ferred, set in q pudding dish and the
centers filled with sugar In which has
been mixed some cinnamon and some
salt Over these pour the tapioca or
sngo. which has been cooked for a half
hour IN a double boiler with FIVE times
its bulk of boiling water. When half
done open the oven and turn the APP
pies upside down, then cook till tue ap.
pies are thoroughly soft and rich aud
the tapioca clear and forml9ss.
There are many easy and good com
binotions possible between the ordjna-
~ cream Of tartar and soda biscuit
dough and apples. In one pint of flour
siit half n teaspOOnful Of salt. a tea
spoonful Of cream Of tartar and half a
teaspOonful of soda, or two even tea
spoonfuls of baking powder. Rub in n
tablespoonful or an ounce of shortening.
and mix with a half cupful or more Of
milk or water until q dough Is formed
as soft as can be handled. Roll this out
till half an inch thick and nearly
square, then spread il with pint Of
sliced or chopped apples and sprinkle
thick with sugar and a scatter of the
spice you like best old-fashoned all
spice Is good IN this pudding. Roll up
like jelly. cake, pinch the edges well
together and steam for about one hour.
Or II the time Is limited. cut the roll
In inch slices, stand on end and steam
n short time
The same dough may be used with
whole apples for apple dumulinr 10
be eithyr baked or stenmed: or with
another Ipoonful of butter for a short
cake to be filled with rich apple sauce
or apple marmalade.
Another variation Is TO use the orig.
lnal dough proportions with the addi-
uon OF an egg and little more milk.
sir into this batter cuDful of
chopped apples and steam it MS pud-
ding. or bnEe Il In gem pans. ns
luncheon dainty, when Il Is delicious
with butter or with cream and sugar.
a pretty variation for the gem pans Is
70 cut the apple quarters In two or
three pieces aud stick he sharp edges
down In the dough, and then sprinkle
the top with mixed spices and sugar
tempting individual pudding can
be made by putting a spoonful Of roast
apple saucs in n cup aud some Of this
soft dough on top. There are to be
steamed.
Serve any Of the buildings with cream
OF. with pink sauce, which is made In
this way! Mix ono heapiug tablespoon.
tul OF Hour with one cupfu of sugar.
over this pour one pint of hot Juice from
the apple skins, cook Eve minutes or un-
I'll 1t thickens. then add one tablespoons
iul each ot butter and vinegar and strain
II necessary.
For apple SHOWS, the pulp Of steamed
or baked apples is sifted or beaten I'M
smooth. light and dry; then the whites
OF as many eggs as apples nre beaten
III still and dry; then the two are
beaten together and sweetened to the
taste with powdered sugar. IL Is served
with soft golden custard made with the
yolks of eggs. There are many combs
nations of custards with apples. A Gus
tard may be poured over the apples pre-
pnred as for tapiocn pudding and baked
TIL the apples are soft, the custard baking
until hrm. For variety the centers OF
the apples may be filed with previously
steamed raisins. dates or other fruit.
Fried apples are an agreeable relish
nc any time with fat meats. aud roast
goose would be quite incomlete without
apple sauce or nn apple stuGiing
Let MS oil make more use of the annie
especially In the winter season. and
spread its fame as Bryant did in his
poem on the Planting Of the Apple
The, fruitage Of this apple tree
Winds and our flag Of stripe and star
shall bear TO coasts that lie afnr.
Where men shall wonder az the view.
And ask in what fair groves they grew:
Aru they who roam beyond the sea
Shall look; and think OF childhood's day.
AND long hours passed at summer play
In the shade Of the apple tree"
IA A