Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-10-23

ApPlk okooeNIo
TIE apple. although % common q
fruit, holds enclosed within lts crimson
OF pallid green cuticle unlimited possl-
bllities for dainty aud delicious desserts.
Its cheapness II Of itself q recommends
ton not to b underrated In house holds
where the table expenses must not CT
ceed q certain hxed sum, snd jet where
Q "sweet tooth" belongs 10 each msm-
bsr. In such family Of my acqusiht.
ancc. the apple 10 favorite fruit, and
oil new methods Of preparing u which
are simple and inexpensive are eagerly
tested. Below I give some Of the prime
favorites In that particular household.
ArrLK CusrARD.
Makea Thick cornstarch custard with
cggs, In the usual way, aud pour hall IN
to . pudding mold. When Get, put in
layer Of tart apples, grated and sprinkled
thlckly With sugar and nutmeg. Tut
In the balance of custarti, which by this
time will be stlf, smother the top and
set Away until ready for use. Turn out
on hat dish aud serve with whipped
cream or any simple sauce.
BAKED ArrLE CusrARD.
Pare and crate three large swec,
apples. Add three tablespooufuls oi
butter, ten Of sugar and four Eggs, yolk'
aud whites separately beaten; the juice
Of two and grated rind Of one lemon
Line q pudding dlsh With bread crumbs
pour In the mixture and bake.
PooR MANS PUDDING.
Line . buttered pudding dish thlckl,
With bread crumbs. Over this put
thick layer ofthlniy sliced tart apples,
squeeze Of lemon Juice, little nutmeg
| o teaspoonful Of butter In tiny bits ans
three iablespooufuls Of sugar; nov
thick layer Of crumbs aud apples - be
fore, with twice the quantity Of butter
rinish With crumbs, bake, and serv'
With or without sauoe.
ArrLE PUDDING, No. 1.
Mix together one-half cupful Of suga
and the juice and grated rind Of on
lemon. Blend one-hAlf cupful Of butter
Nth one pint Of soft bread crumbs
three beaten eggs aud ak pared AM
finely chopped tart apples. Nix With
sugar and lemon, and flavor With CHINA
mon. bake In pudding mold placed u
. moderate oven, and serve With har'
sauce.
ArrLE MLRiNouE.
Pare aud core small tart spples an'
put them In . pudding dish. Pack Oh
cavities With sugar and cinnamon, sprca'
lightly With butter, cover With . plat
and bake In q moderate oven until tender
Make q custArd of milk, eggs, sugar an,
vanills; pour this over the apples an,
leave In the oven to set. Make merin
que of the white, Of tao eggs, . table
spoonful Of sugar and few drops o
vanilla pour over the apples, and brow
delicsiely.
ArrLE SSowRALis.
Pare aud core frm tart apples. Bol
q cupful 81 rice In salted water Until
tender. For each apple tAkea piece o
soft, white cotton cloth, suitably propoi
toned (: moi.ten each piece In cold ~ats
and cover hslf an Inch thick With rics
Pack each apple With sugar and nutmeg
and lay one on each cloth. Wrap, u
securely aud steam one hour. Dip IN
cloth Ia water before turning out tn
balls. serve With pudding sauce.
ArrLr GINGER.
boil To Q thick slrup two pounds q
white sugar With three halt plnts q
water. adding one ounce of ginger as th
.irup bolls. Pare, core aud quarter tw'
pounds Of hard apples. Soak In col
water i've minutes, then boil In the siru
until they are transparent, cooking
gently that they will not break. Reno,
the apples to deep dish aud pour o,'
them the sirup.