The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-23

wine in the syrup. Arrange the apples
on a platter and cover them with the
syrup. Make q meringue of the whites
of two eggs and two tablespoonfuls of
sugar. Spread it roughly over the
apples and scatter blanched and
chopped almonds over the top. Place
the dish upon board in a moderate
oven and lightly brown the meringue.
A simple and wholesome dessert is
apples cooked with sage or tapioca.
Soak half a pint of tapioca or sage
over night in one and one-haf pints OF
water. In the morning cook it thirty
minutes. Peel and remove the cores
from apples enough to fill pudding
dish. Butter the dish and arrange the
apples in it, filling the space in the CEN
ter Of the apples with orange marina
lade. To the tapioca add a salt spoon
of salt and one cup of sugar and pour
it over the apples. Place the dish in
the oven and bake about one hour,
This pudding should be eaten cold with
sweetened cream or custard.
Florence apple roll makes delicious
baked pudding. Make a crust by plac-
ing in a large bowl two cups of -four
measured before it is sifted. Add to
the flour two teaspOonfulS of baking
powder and a pinch Of salt Mix
piece of butter the size of an egg with
the dry ingredients, rubbing them to-
gether with the fingers until the butter
is thoroughly mixed with the flour.
MCisten with one cup of milk and make
it into a smooth dough. Place it on
the moulding board and roll it out to
the thickness of one-quarter Of an inch.
Spread two tablespoonful Of butter
on the dough and sprinkle with small
cUpful of sugar. Meanwhile have tart
apples chopped fine and spread them
thickly over the sugar. 1t will require
about half dozen cupfuls. FLAVOR
with a little cinnamon or mace. Roll
the dough up as you would a jelly
roll and with sharp knife cut it into
small pieces one and one-half inches
thick. Place them upright in but
tered pan, leaving space between them
so that all sides will brown. Bake in
moderate oven half an hour and serve
with the following sauce: Gradually
stir one gill of water into tablespoon
full Of corn starch. Put into dish over
the fire one and one-half cups of water.
When it is boiling add the starch mix
ture and let 1t cook three minutes; then
stir in one cup of sugar and the juice
and rind of one lemon. When the
sauce is again boiling slowly turn it
over two well-beaten eggs, stirring all
the while. Return it to the fire long
enough to heat, and serve.
For a New England apple custard
pie-Stew Quartered apples in very
little water until they are tender; then
fuD them ThrOuSn cOlandef. For one
pie allow one pint of cooked apples.
While they are still hot stir into them
a spoonful Of butter one cup Of sugar,
two well-beaten eggs and half a cup
Of cream. Line deep pie plate with
rich crust rolled thin, and fill the plate
with the prepared mixture. Bake in a
quick oven. meringue may be put
over the top if desired after the pie is
baked.
surprise pudding is made thus
Cook a cupful of rice in milk until the
grains are tender. Butter a mould or
basin and make a waffle an inch thick
Of the rice around the sides and bot
tom, pressing it closely around Fill
the space in the center with quarters
Of stewed apples, and put over them
a thick layer of rice. Cover the mould
and bake in a pan Of water about half
an hour. Set it away until the pud
ding is perfectly cold. Turn the form
carefully out on a pretty dish, dot
the rice over with bits Of currant jelly
and serve with whipped cream.