The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-03-07
THE HOME.


Apples are at this season the house.
wife's greadest standby. Many and
various are the ways in which they may
be used. The old-fashioned way of
baking instead of stewing apple sauce, is
one way not practiced by every house
keeper. Fill q small ilre-proof pudding
dish with any sour, fine-favored apples
that have been pared, quartered and
cored. Turn over Them a large cupful
OF sugar and one OF water. Cover the
dish closely and place it in a slow oven,
and let it bake for four hours. When re-
moved, one will find the flavor and COL
OF OF the apples much superior to those
stewed on top of the range
Apple Pie. Make a paste by using
one cup of lard to one Of cold water and a
tea spoonful of salt, handling it as little
as possible. Line pie plates with the
paste, fill half full of thinly sliced ap-
ples,N add three-fourths cupful of sugar,
butter the size Of a walnut, and any
spice preferred, add two tablespoonfuls of
water, and cover with an upper crust.
Bake three-qurters of an hour in a
moderate oven.
Apple Preserves. Peel. quarter and
core enough Spitzenburgs or other fine
favored apples to make two Quarts.
Place over the fire in a porcelain lined
kettle two oupfuls Of water and one pint
of granulated sugar. When the syrup is
boiling hot, put in the quartered apples
and half a lemon. Cover closely and let
them simmer on top of the stove Tor two
hours Skim out the apples without
breaking them; then boil down the
liquor till OF the consistence of syrup and
turn over them.
Boiled Apples. Pare dozen sweet an
pies and place them in porcelain
lined kettle; add sufficient water to COW
er them, and boil until tender; then add
a cupful of sugar and cook slowly until
the syrup is of the consistenoe of molass-
es. Place the fruit in a deep dish and
turn the syrup over them; some cooks
add small piece OF butter
Apple Snnw.-Grate two large sour an
pies and cover with white sugar as fast as
grated, until q o. a cupful has been
used. This will keep the grated apple
from turning dark. Beat the whites of
TWO eggs to a froth, and turn over the
apples. Make n smooth custard of the
yolks, and lone tablespoonful of corn.
starch, dissolved by Stirring it into half
pint Of sweet milk boiling hot. When
cold, season with vanilla and turn over
the apples.
Scotch Apple Pudding For a small
family, fill a deep earthen pie plate with
sliced sour apples. Make a batter by
using half pint of sweet milk, one
tablespoonful of melted butter, and a
heaping cupful Of -four. in which one
and half teaspoonfuls of baking powder
has been thoroughly mixed Beat we'll
together, and turn over the apples
after adding two tablespoonful of
water. Bake until thoroughly DONE aud
turn upside down on plate and divide
into quarters 10 be eaten with butter
and sugar, or if preferred cream and
sugar.
Dried Apple Fruit Cake. Cover half
pint of sour dried apples with cold water
and let them soak over night. Drain off
any wafer that may remain, chop the
apples and stew them twenty minutes In
pint of molasses; add cinnamon, mace
and cloyes,a teaspoontul Of each. When
cld, add half pound of butter, one egg.
level teaspoonful of soda sdissolve,,
in boiling water, and half pound of
4eeded ralsins, add flour TO make q stiff
batter. Mix very thoroughly and bake
in moderate oven until the loaf is we'll
FAXED A. G. B.