The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-09-23
SOME APPLE RECIPES.
Delicate Dishes That Are Particulars
" SensouabIe

-
" SeasonabIe.
The fresh autumn crop of apples Is lust
entering the market. and recipes for the
use OF this wholesome and cheap fruit are
very much in order The WAYS of prenar-
ing them for the table are as the stars in
number, and each one of them is good and
troublesome. y
APPLE SOUP.
begins the. dinner very pleasantly. and 10
simple and easy to make To Two ai, ci,, -
of stewed apples add two Guns Of cola
water Set over the fire until the snnIs
Is dissolved and very soft. Mix two tea
water, and add to this two teaspoonfu!s
OF sugar a saltspoonfuI of ground cinna-
mon and a pinch of salt: stir into a
s ,.ir paste and add to the aples, stir
minutes and strain it into hot tureen.
Just before serving it sprinkle handful
Oh hof buttered sippets into the tureen.
a nice dish for breakfast or luncheon Is
mace by corning and peeliug several large
tart apples. Cut slices right across the APP
pies, SO that they make rings about a
few minutes in ice water. Then dip them
IN sugar and fry quickly i'm hot butter
Ihey make delightful relish. One of the
very incest of the many buildings made
of apples is the
APPLE TAPIOCA.
Core and pare six apples fully ripe. SET
these IN a pudding dish; fill the hollow of
each apple with powdered sugar and sticlc
into the pulp three cIoves S1rinlS,e
around the fruit six tables o1nfuls of Iarse
pearl tapioca; squeeze a little lemon Juice
water very gently into the dish If this
is cooked very slowly for an hour and a
half the tapioCa will form delicate Jelly
all about the apples and several 1ukewarm
not hot apples. and several lukewarm mot
hoO with cream will be found very cool.
1t is dish perfectly wholesome for child
rem and invalids.
APPLE TJRNOVERS
are nice to serve at a luncheon party,
enough being made to serve one to each
guest. Make q very rich short" pastry.
roll it out and cut into squares about
five inches wide. Set in the middle of
into each apple a piece of butter about as
big as the end of one's thumb. fill up the
hole with sugar and put more around the
outside of the fruit. Into the sugar stick
two inches Of cinnamon and press three
cloves into the flesh of the ample. Lay a
slice of lemon on top of all this. then
pinch them into knot over the apple
and let them bake in q good. quick oven
so that the pastry may be well Drowned.
but they must have time to be well done.
This way of doing apples is very rich and
good. They may be eaten either with or
without cream.
APPLE SNOW.
is one of the best of the cold dishes for
luncheon Dissolve half 2 box of gelatine
in a cup of cold water. Pass three heap
ing cups of stewed apples through sieve.
sweeten and flavor with lemon Juice and
cinnamon and mix with the jelly. Whip
pint of sweet. rich cream and stir light
" into the fruit Heap this into a glass
dish and set it in the refrigerator until
ready to serve. Still another method Of
using apples is to make an
APPLE POSsET.
which is excellent in cases of chill or in
the first stages of a severe cold. Roast
an apple until it is tender but do not al
low it to become soft. Throw this into
the bottom of = pitcher with dozen
cloves. two sticks of cinnamon and some
lump sugar-tfe amount of this depends
upon whether one likes ones drink sweet
or otherwise. Add the juice of one lemon.
two cups full of boiling water and wine
glass full of Kentucky whisky. Stir gent
w and pour through a lemonade strainer.
Drink as hot as can be horne.
MARION I,EE