The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-10-10
Tho great gold lusting world does homage
loyal
To him whose treasure pulses In his veins.
Blood royal!
Portland Transcript.
THE HON e.

THE HOME.
Ways to Serve the wholesome and Lus-
cious Apple.
These ara the days when the apple or
chnrds are giving up their mellow fruit
and the housekeeper finds most whole
some and tempting addition to her al
ready rich autumn board. She will do
we'll to serve the apples in the ways hest
suited to their freshness, for later In the
season. quite in winter, indeed-she will
find the faithful apple her chief reliance
in pies and sauces.
Baked apples are never more delioi US
than whom the fruit is fresh from the
trees. They should be cored: sugar.
little water and Glove put in each core,
and baked with frequent basting. Served
with whipped cream they are a verita BILE
company dish.
localized baked apples are not baked
ut all, but steamed. Wher they are done
I'LL the core oavitics with oandied fruit.
For the filling in eight apples cooking
school receipt Is four ounces of eandied
cherries and two of oandied pineapple.
Chop the fruits and simmer them in o
half cupful of sugar and oupful Of
water. Arrange the apples when cooked
on all Ice cream dish; hll the centres
heaping full Ct the fruit, draining it free
from the syrup. Boil the syrup till thick
as honey. favor with vanilla and taste
the bastes with ii. Serve cold, with
whipped cream heaped around the apples
just as they are sent to the table.
Apple Jelly needs crisp. tart apples,
the blush apples or rippins being the
hest. They should not be pared, but
cored and cut into quarters. Whom the
preserving kettle is full of APPLES, fill it
about one-third full of water. Let it
all simmer until the whole mss ia per-
feotly soft. Strain through jelly bag
without squeezing or pressing, which
clouds the Jelly. A spoon may be passed
down the inner sides Of the bag, how
ever, if the juice seems to get clogged.
After streaming allow to cup of juios
cup of sugar. Glove and an inch Of
lemon peel; then set back to simmer
gently till signs of jellying are noticed.
Test by filling soup plate with ice
water. Then pour little of The jelly in
a saucer and set the saucer in the sou D
plate. 1t will cool rapidly and show the
condition of the jelly. II the juice has
been carefully skinned as 1t boiled i t
will not need a second straining and
nv ha 1a6lo1 ba bot Ia int r.,
glasses. These should be left on the
kitchen table for while, then set In a
cool place, and in An hour or Two the
jelly should be firm and clear.
Apple fritters, with an orange glaze is
one of the dishes of this fruit that be-
year. The batter for the fritters is made
by beating an egg, adding to it gill of
sweet milk, a cupful Of pastry flour, a
teaspoonful of olive oil and level tea
spoonful of baking powder. Peel, core
and quarter the apples, din them in the
batter and fry them. Eritters made with
olive oil are m ore crisp than those made
with butter. The glaze for The fritters
calls for half cup of powdered sugar,
mixed with the grated yellow of an
orange and tablespoonful Of the juice.
Stir in a saucepan over the fire till the
sugar Is warm and pour over the fritters.
Apple charlotte Is simple and whole.
some desse It made as follows: Cut bread
into inch thick slices, and soak for an
instant In cream or rich milk. Line the
bottom of deep pudding dish with
bread adding q layer of sweet apples,
sliced fine. Sprinkle we'll with sugar
and give liberal grating Of nutmeg.
Fill the dish with alternate layers oil
bread and apples, covering the top with
bread. Pour over the whole cupful Of
milk and bake slowly. II is best ea ten
slightly warm and with cream.
A breakfast dish of app es said to be
very appetizing is prepared in this way
Fine, soft, tart apples should be selected,
peeled, oored, sliced and set to soak for
at least three hours in sugar moistened
with lemon juice. Drained from this
they should be fried clear brown in
butter, then sprinkled with powdered
sugar and cinnamon and served.
Tho Care of Canary Birds.
We have had q bird over ten years,
during which period 1t has never been
sick or even dropped save onos, when al
Jealous neighbor provided dessert of
burnt bone. Regular care and scluuu.
loua cleanliness are the requisites for sue
cessfu1 canary raising. If you wish to
raise birds provide d cage of good size,
nest of cotton cloth shaped with al
round wire or twig rim, line it with cot.
ton. wool or feathers, and lightly dust
with fresh insect powder. During incu-
bation every movement made about the
cage should be gentle, and al sudden or
unusual noises avoided. If the mals
bird Is quiet and we'll behaved he may
remain in the cage. but If he puts on any
airs remove him to another cage In close
proximity.
The young birds will break the shell
the twelfth or thirteenth day. and must