The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-10-07
FOL FEMININE FANCY
MATTERS RELATING TO HOME AND
SOCIETY OF INTEREST TO WOMEN.
Ways to Prepare the Wholesome APP
Array the Person I'm Fine Attire.

In the big Demonstration kitchen OF the
home department OF the Boston food fair
Miss Anna Burrows interested a large audi
ence OF housekeepers one morning last
week. her general subject being Apples
After a general talk en- the healthfulness
OF this New England fruit, and the varied
and appetizing dishes that can be made
from them, Miss BarFOws gave several
recipes and valuable hints for cooking. APP
pies can be made into a delicious soup. and
they are a pleasing substitute 1or the veg
etables ordinarily used for salads When
fried they make a good accompaniment for
fat meats: they are good broiled with bacon
or chops. One way which is not often tried
is 20 pare the fruit and into the core space
put a section OF cooked sausage and then
bake. Alternate layers Of bread crumbs
and apples make the toothsome pudding
called Brown Betty"
The first dish prepared this morning was
apple compete, for which Miss Barrows
took eight apples. all of the same size.
These were cored. and after a syrup made
Of one cupful Of sugar and cupful Of water
had been heated 10 the boiling point, they
were pared. thus preventing the fruit from
becoming discolored. The apples were then
put into the boiiTg syrup, which should
cook steadily, lat not boil furiously. If
apples are very juicy less water should be
used. For this dessert small apples are de-
sirabIe. as large ones are apt TO break
while IN the syrup before they are thor
oughly done inside. The kettle should be
kept uncovered and the apples turned oc-
casionally. The dish will be more attract
i've If a little pink gelatine Is used.
While the apples were still warm Miss
Barrows filled the core spaces with crab
apple jelly, and they were set IN a shallow
dish. The syrup was then strained and
poured over; strips OF blanched almonds
were stuck here and there in the apples to
give an added delicacy.
A delicate apple sponge was made by
cutting six apples in quarters and boiling
them with the skins and cores left from the
fruit used IN the compete. This was put
through a vegetable strainer or "ricer,"
and TO this pulp was added half a box Of
gelatine which had been dissolved in half
a cupful OF cold water. AS apples vary in
acidity, no exact amount Of sugar can be
given as a rule. but it took nearly a cupful
10 the beaten whites OF two eggs was
added. a spoonful at a time. half a pint of
the apple pulp. When this was thoroughly
beaten 1t was put into small tin cups and
set on the ice, 10 be served plain or with a
soft custare made Of the yolks Of the eggs
pint OF flour, into which she put one-half a
teaspoonful Of salt and two level teaspoon
Suis OF baking powder These were sifted
into a bowl and one tablespoonful Of soft
ened butter rubbed In. A scant cupful of
milk was then taken to mix these ingredi-
ents into a dough, a knife being used to
mix 1t well. The softer the dough the
lighter will be the texture. This recipe be-
ing for six dumplings the dough was di-
vided into six parts and each part deity
patted into shape with the hands and rolled
about the whole apple or parts of apple and
put into small tin cups, each holding half
a pint The core spaces in the whole ap-
pies were filled with chopped raisins. The
dumplings were steamed for about an hour.
Hard sauce molasses sauce and whipped
dessert