The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-12-11
THE TOOTHSOME APPLE.
Various Ways for Serving This Most
Delicious and Wholesome Of Our
Common Fruit.
From the Sun.

Among tne fruits Wnlch nature mas plo-
Nided for the sustenance of the body, the
most important is the apple and ii is right
ly called the king of fruits" An author
iIy on medicine states that few appreciate
the valuable qualities to be found IN the
apple. 1t is AN excellent brain food, "A pre-
vcntvc of throat disease, and so. easily III
Gested that this physician advocates eat
ing at least one ripe and juicy apple be
| tenn will not be injured by it, as the apple
Is said to contain more phosphoric acid
in an easily dgestible form than any
other vegetable known, and it also stimu-
lates the action of the liver, besides en-
couraging healthful sleep.
The apple is fruit that Is generally
liked and can be used In multiplicity or
ways. Being cheap and healthful they
for her table in whatever form they may
be served.
when apples are plenty and reasonable
in price, as they are this season. 1t is
well to can some for use in the late spring,
when fruits become scarce. a tart high
ly Favored apple is best for canning. Put
into a preserving kettle one peck of ap-
pies that have been peeled quartered. and
cover the kettle and put 1t over the ere.
As soon as the water boils draw the ket-
tie to the back of the range, where the
fruit may cook slowly for fifteen minutes.
Carefully stir the apples with a wooden
spoon, 50 as not to break them, but to
allow the fruit to steam evenly. Then
add one quart of sugar and cook fifteen
minutes longer. Fill hot Jars with the
fruit and seal at once. Apples may be
canned without sugar if desired, but Il
little sugar helps to bring out the flavor
of the fruit.
Apples in some form are an excellent
accompaniment of all meats, and par
ticularly roast pork and goose. They can
he fried, baked. or stcwed, and with a
| little variation they may be made to seem
! like Il new dish. When preparing appi. :
frNinr shnIll h,. rnf
| half an inch thick across the fruit and
should not be peeled, but the cores should
| be removed. Fry the slices In butter.
cooking each side to a nice brown. Ar
letting one slice overlap another If fried
apples are to be served with fried bacon.
pork chops or salt pork, the sliced apples
should be cooked i'm the fat from the pork
putting the fruit into the frying pan after
| the meat has been cooked. Serve them
on the same platter.
A southern dish of fried apples !s pre-
pared thus: Cut the apples into thick
| slices or into eishths. Roll each piece in
beaten egg, to which a couple of spoon
| fuls of milk or water has been added. an l
| then in crumbs, and lightly dredge them
with flour. Fry them in plenty of butter
until they are tender and Il nice brown.
| Then arrange them on a hot platter Pour
into the frying pan a little milk and stir
until it Is boiling; then pour 1t over the
apples, and they are ready to serve. If
the dressing does not seem thick enough
| "A few crumbs should be added; or 1t may
he thickened with little -four Frequent
| ly Il half dozen chopped raisins or Il spoon
ful of dried currantS are added with the
milk.
y good apple sauce to eat with meats is
made by putting into porcelain or earth
| en- dish two quarts of peeled. quartered.
and cored apples. Sprinkle over them half
a cup of sugar and one cup of water. Fla
vor with little ginger. lemon: or CHINA
mOn according to taste and put bits
| of butter over the top. Cover the dish
| and let the apples cook slowly over the
back of the fire. where they cannot burn
but will just simmer for one and quar-
| ter hours.
Baked apple sauce-The old-fashoned.
| down east manner in which our grand
| mothers made apple sauce is still the ia
vorite New England recipe. for in no other
way but by long. slow cooking can the
| delicious flavor and color be obtained.
Peel quarter. and core firm, good cooking
apples and put them into a beanpot or
| stone jar that has fitted cover. Add one
and one half cups of sugar and pour over
| them half cup of water, Cover the pot
| closely and as a substitute for the brick
| ovens. SO dear to the hearts of our an
| cestOrs put the stone pot into the range
oven as soon as the evening meal has
| been prepared and let the pot remain until
| the next morning. The slow cooking Is
| what makes the sauce so delicious.
| An excellent apple sauce to serve cold
| a..
a little sugar in the bottom. Then put
| in a layer of tart apples that have been
peeled and sliced thin. Sprinkle them with
| sugar and repeat this until the bowl Is
| filled. Mosten them by adding a small
half cup of water. Cover the bowl with a
plate and put it into a slow oven and
bake for three hours. Remove the plate
| and set the bowl away until its contents
| have become perfectly cold. When the
| apples are turned out upon a dish to serve
| they should be solid enough to retain the
| form of the bowl
To make apple jam-Peel. core and slice
| sour apples. weigh them and allow as
| much granulated sugar as you have fruit.
| Put the sugar into a preserving kettle and
| add only enough water to prevent the
| sugar burning before 1t Is dissolved. Place
| the kettle over the fire and make a syrup
| Add the apples. the juice and grated rind
| Of three lemons for five pounds of fruit
| and few pieces OF ginger. Cook this
until the apples, look clear and yellow
| Turn into jelly glasses. and when the jam
becomes cold cover them.
Jellied apples make a delicious dessert
Put half a box of gelatine to soak in half
| a cup of water. Place over the fire a
| saucepan containing a generous pint of
| water and the same amount of granulat.
ed sugar. When the sugar Is dissolved
boil the liquid ten minutes. Meanwhile
| have two quarts of tart apples peeled
auartered. and cored. When the syrup
has cooked the required length of time
| put in a few of the prepared apples and
| let them cook slowly until they are ten
| der. but still retain their shape. Remove
| the cooked apples with a skinner and
| spread them upon a dish until all are
| cooked. Take the pan from the fire. add
| the soaked gelatine to the syrup. and stir
| until 1t is entirely dissolved. Arrange the
| cooked apples in layers in a mould. and
| between the layers of fruit sprinkle a few
| blanched and chopped almonds, also tiny
| bits of candied cherries scattered here
| and there. Pour the liquid jelly over the
apples and place the mould In a cold place
| to harden. When ready to serve turn the
| jellied shape upon shallow dish and polI,
| a boiled custard around 1t. or whipped
| cream sweetened and favored may be
| used.
To make a compete OF apples-Make q
| rich syrup of granulated sugar and water
| Peel, halve,. and cover tart apples DroI
| them into the saucepan with the syrut
| and cook them slowly until the fruit 1.
tender and can be pierced with a splint
high on a pretty dish. To the syrup ado
| lemon sliced thin and a few seeded raj
sins. Let the LIQUID cook until 1t will b,
a jelly when cold; add tablespoonful OF
| brandy and remove from the fire. Poui
| this over the arranged apples by tn.
spoonful. so that the syrup will run In
around the fruit. the last of II being coli
| enough to cling TO the apples.
A simple and wholesome dessert is an
| pies cooked with sagO or tapioca. Soak
half a pint of taDioca or sago overnigh,
In one and one-half pints of water In the
morning cook II thirty minutes. Peel anf
remove the cores from apples enough tC
fill a pudding dish. Butter the dish ant
/ ba ot,va1o tn,