The morning call., 1894-10-20
FOR THE TABLE.

Health journals are just now making great
point OF the eating of apples, for which fruit
they claim the elements of the elixir of life, the
FOUNTAIN OF youth and the wellspring Of beauty.
Eaien raw, they are considered panacea for
nervousness. and are also recommended as
substitute for bread TO those desiring an anti
fat diet.
Apples are cheap enough and plentiful
enough now TO allow of every ones indulging
In experiments with them, whether with sanl-
taly ends In view or The mere gratncattoh OF
the palate. The red Astrachan. pre- eminenly
the lei1y-apple, is no longer in marKet-t IS i
June producI-and its place is filled with Bell
flowers, greetings, Badwins, etc. Ii Is stlil
early for the delicious eati"s apple, the Spit
Zenberg but the Baldwin IS vet' IKE IL IN ap-
pearance and somewhat res 2ies IL III naVor.
For i baking apple nothing can exceed IN eX-
ceence a firm, not over-rips greenlng; IL mas
such gracious way of going TO pieces in cook
ing all at once. and nothing tirst; one moment
st is hard and unyieldiug. and the next the
brown skin bursts 10 allow the escape of the
rich. sweet interior, and the apple Is done.
The oven for baking apples should be rather
more than moderately heated, and the pans FOR
the purpose should be slightly buttered. that
none of the candied juices need be wasted.
Whether the apples are peeled or not before
baking is OF course matter of taste, but In
either way hey must be carefully cored 10
avoid The eggs OF the apple moth, as much as
anything; and after being fitted neatly into The
pans put into III center of each bit OF butter
the size of a nutmeg, push this well down and
fill tie rest of the cavity with white sugar and
place over each apple a tEin slice of lemon or a
pinch OF cinnamon; then pour few drops OF
hot water over eacb-nOt more than half tea
sp0onful-aud bake. Be careful TO pour every
BIZ Of the juice over The fruit, and serve when
cold with pitcher of cream, and never wonder
that the apple was the cause of mans first dis
obedience
For sauce, also, he greening is as good as
any apple; indeed IL is the all-round variety
for cooking purposes. 1t has enough juice in
itself not to need the addition of water in
making the sauce, which is very different from
the brown, leathery, chip-like substance
yielded by some apples.
The fruit must be peeled and cut 10 slices for
making sauce, aud when greetings are used, a
tablespoonful Of water should b. put in the
pap, just enough to prevent the apples from
burning, then cover the pan tightly ana let the
cooking process be rather slow, allowing from
twenty minutes 10 half an hour for IL.
If III sauce is to be used as a vegetable il
VIII not neec 10 be strained, simply sweetened
10 taste, when the apples are quite tender. 1t
Is OF course not possible 10 give the exact pro-
portions of fruit and sugar, as the fruit varies
so much in acdty.
For dessert the sauce must be strained and
richeo by the addition of piece OF very good
butter, about the size of a walnut. When this
is very cold it can be served in glass dish,
covered with thick layer OF whipped cream.
For this use the double pastry cream, and
beat 1t in a shallow dish with that much to- be-
praised modern inveDtiOn, the Surprise egg
beater. This instrument costs but 10 cents, is
almost as light as air, and does its work per-
fectly and without fatgung the arm which
wIelds II. When the cream is stiff, add to Ii
the very sOlidly beaten whites Of eggs about
three to the half pint of cream, mix lightly,
sweeten and flavor, heap lightly on the apple.
and If there is better dessert TO be had for so
little outlay Of labor and money iE is not given
in the cOokboOks.
a really good apple pie is second to nothing
in the way OF excellence, whether it be the
English pie baked in deep dish without under
crust having only the strip laid about the sides
of the dish and wet with egg 10 keep in place
the rather thick but very rich upper crust This
pie needs thorough baking. and is commonly
Favored with few whole Cloves
Or 1t may be the pie which our grandmothers
called the apple tart. either plain or cTeamed
This is baked IN an ordinary tin peplate, with
bottom crust laid very loosely upon 1t to pre-
vent its shrinking from the edges In baking
then upon This is laid the sliced apples, piled
higher in the middle than at the sides, in alter
nate layers OF sugar, as there is danger of the
sugar caking and not doing its work il piled
thickly ou top of the apples. Over apples aud
all lay the top crust, also very loosely, and
press down well with the index finger. The
lower crust should De washed with egg before
The upper crust is laid upon ii, and the pressure
OF the finger should not be upon the extreme
edge-that should be allowed to puff at It's owl
sweet will. The idea is simply to join the two
cruscs firmly TO prevent the pieces OF The apple
from escaping, and for Ihis reason care mus
be taken to keep the sugar away from be
edges. as il has very aggrayating way
netting and Oozing out in state of molter
fuidity.
This pie requires from half to three quarter.
OF an hour In an oven rather hot at first, aBC
then tempered TO prevent The crust from being
blackened. This is The plain apple tart but O.
1t is manufactured the article known as th,
cteamed tart, 10 40 which cut a circle out of The
top crust while the pie is still quite hot leaving
only rim about an inch In width, and wher
Tie pie is quIe cold pour over il rather more
than half pint of rich boiled custard, cut The
circle OF pastry in irIangles and lay them Oh, Of
make leaves of puff paste and use Or insteaC
of custard. pile whipped cream lightly aud higl
upon tAe tart and serve.