The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-01-01

the best portions OF the cores, cover WIN
cold water, stew till soft, and strain on
every drop of liquid.
This fragrant but substantial essence
mas many uses; if there is sufficient, make
jelly of it if you like. If not, bottle it for
use in pies or in apple sauce; use it with a
lemon to make a pretty pink pudding
sauce for the next apple pudding.
A PERFECT BAKED APPLE.
A baked apple is delicious if the process
is properly attended tot must be-
thoroughly wiped, perhaps washed. Do
not cut it if possible; put it on a gran
ite-w ware plate with a spoonful or
two of water in it-tin or iron will affect
the flavor OF the fruit. The oven should
into steam and puff out every little cell
till it forms frothy, pulpy mass This
may require longer or shorter time, ac-
cording TO the variety of apple.
Whoever has eaten brown bread and
baked pumpkin sweets broken into rich
creamy milk will never be satisfied with
such poor limitations as thrown bread or
baked apple ice cream.'
JARS OF BAKED SAUCE.
Then there is baked apple sauce, where
big quarters of apple are packed in
earthen jars with brown sugar or mo-
lasses, covered closely and baked slowly
brick ovens or the modern Aladdin until
the contents of the jar have shrunk to
half their original bulk and are rich, red
and luscious. This is a good family
sauce, and should be as common on the
table as bread or potatoes.
POSSIBILITIES OF THE coMPoTE.
Half way between the baked apple and
the apple sauce stands simple dish
called compete of apples. The apples
are cored and pared without quarter
ing, and cooked gently in a heavy
ing. All the better if the syrup
is made from the delicately tinted pink
juice of the skiing. Drain the apples and
let them dry IN a moderate oven with the
door open, occasionally basting with the
syrup. The spaces where the cores were
may then be filed with apple jelly and
the whole sprinkled with graduated
sugar.
For dinner serve them as a desert with
whipped cream. Served hot from the
syrup they are delicious breakfast ac-
compartment to whole-wheat mullins.
FAMILY PUDDINes.
Apple sagoes and tapiocas form excel
lent plain family buildings, especially
where there is houseful Of children.
The apples are cored and pared if pre-
ferred, set in a pudding dish and the
centres filed with sugar in which has
been mixed some cinnamon and some salt.
Over these pour the tapioca or sage.
which has been cooked for half hour in
a double boiler with five times its bulk of
boiling water. When half done open the
oven and turn the apples upside down,
then cook till the apples are thoroughly
soft and rich and the tapl0ca clear and
formless.
There are many easy and good COM
binations possible between the ordinary
cream of tartar and soda biscuit dough
and apples. In one pint OF floor sift half
a teasDOOnful of salt, a tedSpOOnfuI of
cream of tartar and half teaspoonful Of
soda, or two even teaspoonfuls OF baking
powder. Rub in a teaspoonful or an
ounce of shortening and mix with half
cupful or more of milk or water until a
dough is formed as soft as can be handled.
Roll this out till half an inch thick and
nearly square, then spread it with a pint
of sliced or chopped apples and sprinkle
thick with sugar and a scatter of the spice
YOU like observation-disclosures allspice is
good in this pudding. Roll up like
Ielly cake, pinch the edges well together
and steam for about one hour.
Or if the time is limited, cut the roll n
inch slices, stand on end and steam a
shorter time.
The same dough may be used with
whole apples for apple dumplings, to be
either baked or steamed; or with another
spoonful of butter for short cake to be
filed with rich apple sauce or apple
marmalade.
Another variation is to use the original
dough proportions with the addition of
an egg and little more milk. Stir into
this batter a cupful of chopped apples
and steam it as a pudding or bake it in
gem pans as q luncheon dainty, when it
is delicious with butter, or with cream
and sugar.
A pretty variation for the gem pans is
to cut the apple quarters in two or
three pieces and stick the sharp edges
down in the dough, and then sprinkle the
top with mixed spices and sugar.
Tempting individual puddings' can
be made by putting a spoonful Of roast
apple sauce in a cup and some OF this
soft dough on top. These are to be
steamed.
THE PINK SAUCE.
Serve any of these buildings with cream
or with a pink sauce, which is made in
this way: Mix one heaping tablespoon
full OF -four with one cupful of sugar.
Over this pour one pint of hot juice from
the appleskins. cook five minutes or I'M
til it chickens, then add one tablespoonful
each of butter and vinegar and strain if
necessary.
APPLE DAINTIEs.
For apple SHOWS, the pulp of steamed
or baked apples is sifted or beaten till
smooth, light and dry; then the whites of
as many eggs as apples are beaten till stiff
and dry; then the two are beaten together
and sweetened TO the taste with powdered
sugar. 1t is served with soft, golden Gus
tard made with the yolks of the eggs.
There are many combinations of custards
with apples. 4 custard may be poured over
the apples prepared as for the tapiOca
pudding and baked till the apples are
soft, the custard baking until firm. For
variety the center5 of the apples may be
filled with previously steamed raisins,
dates or any other fruit
Fried apples are an agreeable relish at
any time with fat meats, and roast goose
would be quite incomplete without apple
sauce or an apple stufing.
Let us all make more use of the apple,
especially in the winter season, and
spread its fame as Bryant did in his poem
on the Painting of the Apple Tree;"
The fruitage of this apple tree
Winds and our flag OF stripe and star
Shall bear to coasts that lie AFFAIR,
Where men shall wonder az the view,
And ask in what fair groves they grew;
And they who 70 am beyond the sea
Shall look and think of childho0o's day,
And long hours passed in childish play
In the shade OF the apple tree.
ANNA BARRows.
The best is good enough.
ROGERS & Co.