The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-10-23
THEHoME.
Apples.

An excellent lecture upon the typical
New England fruit was given by Miss
Anna Barrows at the Food Fair in Bos-
ton, who showed some of the numerous
ways in which the apple may be cooked.
| The apple, said the lecturer, is often
passed over in favor of more costly fruits
Different kinds of apples have a light
texture while Others are heavy and solid
and some retain nearly the same size
while others shrink much when cooked.
Baking is probably the favorite way of
cooking the apple and it is served mostly
insthe form of desserts. For the first
dish, compete of apple, the lecturer,
used Snow apples. First she made a
syrup of one cup of water and one cup
of sugar, skimming it once to take off
any impurities such as arise from the
biuing used to make the sugar very
white. Eight apples were then cored and
| pared. If these were not to be used at
once they should have been dropped
| into cold watel to prevent discoloration.
The apples were dropped two or three at
a time into the boiling syrup hut were
| not allowed to cook too fast lest they
break in pieces as the object was to keep
| them whole. Neither were they covered
| closely as the steam would then tend to
| break them up. 1t is never best to try
to cook very large apples in this way.
Turn the apples while cooking like a
doughnut and take them up before they
| become SO soft as to break in handling.
| AS the apples were taken up spoonful
of jelly was put In the center of each and
for variety a few almonds. blanuhed
and sliced, were stuck in the top of the
apples.
After all the apples were cooked, the
syrup was strained, pinch of pink gela-
tine which had been soaking in spoon
full of water was added to give pretty
color, and then it was poured over and
aroundsthe apples. IT the parings had
been cooked in the water used for
making the syrup the pink color, would
have been obtained in that way.
Miss Barrows said that another way to
serve the apples prepared in this way
would be to mold them in an apple Jelly
which is made quickly by cooking and
straining some apples and adding sugar.
Or the apples might be arranged on
dish and then boiled custard poured
over, and the whole then set in the oven
long enough to cook the custard. APP
Piles com bined with custard should be
cooked partially first; the time required
for cooking the pulp of the apple would
be too long for the milk and eggs in
the custard which would be rendered
less digestible by SO long subsection to
heat. compete of apple may be served
with cereal or with rice as dessert.
An Apple Sponge is an ornamental
dessert. For making this the lecturer
took half dozen apples and the parings
OF those used in the compete. These
were cooked together in little water
and then run through vegetable ricer
II. 4 L..
in order that it might be perfectly
smooth, then little salt was added and
about three-quarters of cup of sugar.
No set rule ean be given of: the amount
of sugar to be used with apples, as they
vary SO In acidity. Add also littlersalt
and lemon juice. To cup of this apple
pulp add half cup of gelatine that has
three beaten whites of two eggs. Beat
all together until it is light foamy
mass and then turn into moulds to
harden. Use large mould if more con-
venient, but the small individual
moulds make pretty dessert.
A Brown Betty pudding is made with
layers of chopped apples and bread
the top and bottom of the dish. Each
layer of apple should be sprinkled with
sugar and fiavoring sand bits of butter,
and the, whole baked slowly. Another
waysis to prepare the layers of cooked
apple and bread, and then pour over the
whole an uncooked custard.
In foreign countries, especially among
the Germans, a soup is made of apples
which is some like thin apple sauce
Apple Snow is made by beating the
pulp of a.baked apple into the white
an egg.
1t is an old New England way to serve
fried apples with fat meats, and it is a
good plan, as the fat of the meat needs
the acidity of the apple to counteract it,
Apple sauce is always appropriately
served with roast goose and roast pork.
With goose the apples should be stewed
and strained and then sweetened but
slightly. Apples are good cut in slices
and broiied with bacon.
Apple dumplings are always a favorite
dessert, whether baked or, steamed, and
Miss Barrows has the following simple
rule: Stir into pint of -four half
teaspoonful of salt, two teaspoonfuls of
baking powder measured little more
than level. and astablesppoonful Of but
ter, either rubbed in or melted and
poured in. Mix with about three quar-
tiers of a cup of milk or enough to roll
out. Pare and core some small apples,
put each on a small piece of the dough
that has been rolled out, and fill the
centers of the apples with sugar and
a few seeded raisins. Bring the do ugL
round the apple and the dumpllngS are
ready co Esteam, which will take about
an hour.
Sachets,
In olden times ladies made their own
perfume. Why not now? 1t is dainty
chemistry for women, and the results
are so satisfactory. Formulas for sachet
powder, which will meet every require
ment i'll that line, are given below. d
Violet sachet is made by mixing two
pounds of powdered Florentine orris
root with pound of rose petals,
pound of cassia flower heads, pound of
black currant leaves, a fourth of a
drachm of altar of almonds, and half a
pound of powdered gum benzoliDe. Mix
well and sift. Let the powder stand
in glass jar for week before using.
Lavender is delicious perfume for
linen closet. For this take pound of
dried lavender. pound of rose leaves,
pound of closely crushed orris root, two
ounces of cinnamon and pound of dry
table salt. Keep in an air tight jar two
weeks before using.
Rose sachet powder is made of a