The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-04-03
COOKED APPLES.
Compotes, Ginger Apples, Cider Apple
sauce, Etc.

Compotes, Ginger Apples, Cider Apple
sauce, Etc.
A most delicious compete of apples Is
made of firm, tart apples. peeled, cored
and quartered Put the apples in the
oven in porcelain-lined dish, with
just water enough to prevent their
burning. About cupful will be re-
quired for a quart of apples Add a
cup OF sugar and the yellow peel of
half lemon in bits, and let the apples
cook, covered with . china plate, for
about three-quarters of an hour. At
the end of this time the quarters of ap-
pies should be nearly transparent and
thoroughly done, but whole. Cool .
little OF the Juice, and if it is not yet a
jelly boil it down to one. Remove the
apples to the dish in which they are to
be served. For this amount Of apple
add tablespoonful of brandy to the
jelly, and pour the jelly over the
cooked apples in the compete dish.
Let them then stand for at least
twenty-four hours to become thorough
ly set before they are served Serve
them with whipped cream
A compete of apples, cooked whole,
but peeled and cored. is very nice. 1t
may be prepared in the same way as
the quartered apples, except that the
place OF the cores should be allied by
some fine jelly or marmalade, like
srabapple or peach. The apples may
then be surrounded by whipped cream,
sweetened and favored with mara
schino.
While we cannot commend the pains
which some housekeepers take to can
and preserve apples in the ordinary
manner, yet a preserve of ginger apples,
made when green ginger-root is in the
market. is very good: and no one can
too much commend the apple butter
and cider applesauce, which used to DO
common enough but can hardly be
found in perfection in any of the mar
kets to-day. Though cider applesauce
is easy enough to make at home, there
are many of the present generation of
young housekeepers who know nothing
about it Select peck of apples half
sweet and half sour. or all sweet Peel,
core and quarter them and put them in
Q. large porcelain-lined kettle with
quart OF boiled cider, which is simple
sweet cider reduced down one.haf.
Boil the apples in this cider for about
one hour. Then add a pound of sugar,
and cook from two to three hours
longer. If you wish apple butter this
mixture must be strained and cooked q
little longer. Both preparations were
always kept in wooden pals which
were free from paint
Ginger apples are made by boiling a
quarter of a pound of ginger-root in a
quart Of water. The ginger-root should
be scraped and cut in slices Let it
boil in the water for half an hour.
Then add four pounds of sugar and the
juice and yellow rind Of three lemonA
and finally five pounds of pippinA
peeled, cored and cut in quarters.
Boil few of the apples at time in
the sirup until they are clear. When |
they are all cooked in this way pour
the sirup over them with tbs ginger
sealed up two or three weeks before |
to use them. Any firm, |
well-favored fall apple win do for this
purpose. There is a lagge fall apple /
that frequently has transparent places
through its pulp, which makes an es-
pecially nice ginger apple.
A small, sweet apple like russell is
generally chosen for spicsd or sweet
picked apple As rnssets do not come
into perfection until spring, small
lady-apple may be used in the fall, or
any very firm, sweet small apple.
Stick two cloves in each apple. Take
put the flower Of the apple and the
stem, but do not peel it Make strip
n the proportion of four pounds of
sugar to two quarts Of vinegar Boil
The apples whole in the vinegar and
sugar until they are tender enough to
De pierced with q straw. Then add
,wo ounces of cassia buds and about an
ounce of whole mace. A little ginger
DOT is an excellent addition to this
'piced fruit. Put two ounces of the
DOT, scraped and sliced, in the vinegar
md sugar before you begin to cook the
lpples.-N. Y. Tribune