The Van Buren press. [volume] (Van Buren, Ark.) 1859-1914, 1894-02-10
COOKED APPLES.
Compotes. Ginger Apples, Cider App'e'
snuce Etc,


A most delicious compete of apples Is
made of firm, tart apples peeled, cored
and auartcred. Put the apples in the
oven in q porcelain-lined dish, with
lust water enough to prevent their
burning. About cupful will be re-
quired for q quart. of apples. Add
cup of sugar and the yellow peel OF
half a lemon in bits, and let the apples
cook, covered with a china plate, 1of
about three-quartcrs of an hour. Al
the end of this time the quarters OF ap.
pies should be nearly transparent ana
thoroughly done, but whole Cool q
little OF the juice, and if it is not yet a
jelly boil it down to one. Remove the
apples to the dish in which they are TO
be served. For this amount OF apple
add a tablespoonful of brandy to the
Jelly, and pour the jelly over the
cooked apples in the compete dlsh.
Let them then stand for at least
twenty-four hours to become thorough
ly set before they are served. Serve
them with whipped cream.
A compete of apples, cooked whoie,
but peeled and 'cored, is very nice. II
may be prepared in the same way as
the quartered apples, except that the
place of the cores should be filled by
some fine jelly or marmalade, like
crabapple or peach. The apples may
then be surrounded by whipped cream,
sweetened and favored with mara
schino
While we cannot commend the pains
which some housekeepers take to can
and preserve apples in the ordinary
manner, yet a preserve of ginger apples
made when green ginger-root is in the
market. is very good; and no one can
too much commend the apple butter
and cider applesauce, which used to be
common enough, but can hardly be
found in perfection in any of the mar
kets to-day. Though cider applesauce
is easy enough to make at home, there
are many of the present generation OF
young housekeepers who know nothing
about it. Select peck of apples, hall
sweet and half sour. or all sweet Peel,
core and quarter them and put them In
large porcelain-lined kettle with q
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 sugar
and cook from two to three hours
longer. If you wish apple butter this
mixture must be strained and cooked a
little longer. Both preparations were
always kept in wooden pals which
were free from paint.
Ginger apples are made by boiling q
quarter of pound of, ginger-root in
quart of water. The ginger-root should
be scraped and cut in slices. Let II
boil in the water for half an hour.
Then add four pounds of sugar and the
juice and yellow rind Of three lemons,
and finally five pounds of pippins'
peeled, cored and cut in quarters.
Boil few of the apples at a time in
the strip until they are clear. When
they are all cooked in this way pour
the strip over them with the ginger.
root and lemon peel. Let them stand
sealed up two or three weeks before
beginning to use them. Any firm,
well-favored fall apple will do for this
purpose. There is a large fall apple
that frequently has transparent places
through its pulp, which makes an es'
pecially nice ginger apple.
A small, sweet apple like a russell is
generally chosen for spiced or sweet
picked apple. As russets do not come
into perfection until spring, small
lady-apple may be used in the fall, OF
any very firm, sweet, small apple.
Stick two cloves in each apple. Take
out the flower of the apple and the
stem, but do not peel it. Make strip
in the proportion of four pounds OF
sugar to two quarts of vinegar. Boil
the apples whole in the vinegar and
sugar until they are tender enough tc
be pierced with straw. Then add
two ounces Of cassia buds and about an
ounce of whole mace. A little ginger
root is an excellent addition to this
spiced fruit. Put two ounces OF the
root, scraped and sliced, irfsthe vinegar
and sugar before you begin to cook the
annles.-N Y. Tribune.