Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-10-16
WAYS TO COOK Apptla
YRiEn ArrLrs. No. 1

WAYS TO COOK APPtls.
rRiEp ArrLEs, No. I.
Take large, arm apples, rather tart,
wash without pairing, and alice across,
90 o. 10 make round slices, half IN Inch
Thick, With the core In The middle. Have
q spoonful Of butter browning In the
pan, and lay the slices In this to cook.
just a. they are ready To turn, ifaswect
dish Il preferred, sprinkle cinnamon and
sugar over the uncooked aide, 90 that
the flavor will penctrate the apple.
fRiED ArrLEs. No. ,.
Use fair tart fruit. wash aud dry the
apples, remove the stems, blossom end
aud core, but leave the specimens other
wise whole. SlIcc thin and drop Into an
oiled or butiered frying pan, the fat In
which must be- hot. Turn To prevent
scoryhlng, and when tender aud brown
serve Immediately.
fRiED ArrLEs, No. ..
feel and core sour apples, divide them
Into elghths and sprinkle with sugar,
-four and bread crumbs. Melt Q small
piece Of butter on the bottom OF q stew
pan, aud cover With slices Of apple,
which are 10 b. fried tlll yellow on both
sides. Then place In saucepan some
milk, sugar, bread crumbs and currants I;
put In the fried apples, and let them boil
up, but not 10 break. Serve hot With
the sauce left In the pan.
FRIED ArrLEs, No. 4.
The old-fashIoned way was to fry the
peeled and sliced apples In the fat Of
salt pork, and 10 serve without sweeten-
lng ss . sauce for the meat.
SrEwEp ArrLrs, No. I.
In this case sweet apples are Ia be used |;
they must be firm and sound, about Of =
slre, perfectly clcansed, and With the
blossom ends removed. simmer slowly
ill soft, putting them In the water when
cold, aud llft them out entire. Swecten
the juice very little, aud flavor slight
iy With lemon peel. serving With the
slrup.
SIEwED ArrLrs, No. J.
Use nice tart fruit, which IL to be
washed, peeled and corcd. Stew In .
little water I'LL soft, press through . CO.
lander or coarse sieve, sprinkle very
slightly With salt, sweeten TO taste and
serve.
SrIwED ArrLrs, No. J.
The apples. when peeled. corcd and
quartsred, are To be dropped Into cold
water To prevent discolorstion. Then =
sirup IL made NJ sugar and wster, pro-
rortioned 10 the scIdity 81 the fruit.
when this has been brought to boil the
quarter. are dropped In, covered, aud
cooked Gil tender. They are then skim
med out carefully. snd the juice, u too
thin, 4. boiled = little longer. when II is
poured over the spples In the dlsh In
which they are 10 be served. This sauce
Il pleasing without favor, hut nutmeg,
cinnamon or lemon peel may lie added,
according To the taste.
BoiLrp CIprR ArrLE SArCr, No. l..
Into q gallon of.wcet new cider. which
has been reduced one-half by boiling,
drop CHARTERED apples With sufficient
sugar to swceten them. let them boil
slowly ill tender. taking care that the
apples do not scorch or break In pieces.
BoiLIp CipER ArrLr SAucI, No. ,.
hi. IL for the preparation Of sweet
apples. Peel, quarter aud core q peck
% the fiult, which cover In q preserving
kettle with sweet cider. Add four nice
quinccs, sliced flne. Boil for four hours,
stirring and skimming often, and before
tsking from the fire add . pound 81
sugar.
BAkrD ArrLL sArcE, MOL.
Pare and core some dne tart apples,
and bake slowly In = pudding di.h In the
oven. The sauce will BE- of = rich red
color. snd should De kept covered ill II
ID Ia be used.
BAkEp ArrLE SAUCl, M. 2.
Take large and perfect tart ipplc.,
pare them and remove the cores, leaving
the body 10 the apple unbrokep. Pill
hits ~ butter have been added, set them
10 an csrthen pudding di.h, and pour
around them half = cupf,il Of hot water.
let them bake tili soft, then mash with
a wooden spoon, swectening aud havor-
Ing 10 the taste.
srrwLp ArrLE Win RAisiSs.
WISH aud seed the qusntity % raisins
desired. snd steep them In their bulk OF
water I'LL they grow tender. Then add
three times the volume of pared, quar-
tered and corcd apples, stewing until
the fruit begins Ia be soft. Sweeten In
taste and flavor With lemon peel. 10
evapors,ed apples are used. they should
be soaked eight or ten hours before put
ting 10 cook with the raislns.
EyAroglrLp ArrLE Pil.
The apple, having heen soaked over
night, should lie moderately steamed
ill II IL soft, but not broken. Line the
pie plste with paste, sprinkle over this
half = cupful Of sugar, covering quite
quickly With the soft apple. Add . little
nutmeg or lemon juice, according to
taste, put afew bit. Of butter here and
there, add the upper crust aud bake .
usual.
ArrLE Pir, Ne. 4.
Line the plate with paste, Ia the usual
manner, and before adding the apple,
put IN two table-pooniuls of sugar, one
Of Hour, and whatever spice IL desired.
Mix these aud spread evenly over the
bottom crust. l'ut la the apple, and
add q Tablespoonful Of molasses. Cover
" lth the top crust, Into which tribe Of
butter. thinly shaver, has been rolled,
made the proper apertures for ventila.
ton, and before putting Into the oven
dash over the top paste just enough
cold water 10 thoroughly dampen the
nour. Bake slowly for three-Quarters
Of an hour, and on taking from the oven
turn into the pie, through one OF the
spertures In the top, two tablesPoonfuls
OF boiling water.