Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1896-11-18
APPLES IN DELICIOUS FORMS.
4 Multiplicity of Ways OF serving
the King Of Fruits mt the Table.


rightly called the king OF fruits An
authority on medicine states that few APP
preclate the valuable qualities to be found
I'm the apple. IL IS an excellent prain
food. a preventive OF throat disease, ana
so easily digested that this physician
advocates eating at least one ripe ana
Juicy apple before going TO bed. The
most delicate system will not be injured
by IL, as the apple is said 70 contain
more phosphorlc acid In an easily digested
form than any other fruit known ana II
also stimulates the action OF the liVer,
besides encouraging healthfui sleep.
The apple is a fruit that IL generally
liked and can be used in a multiplicity OF
WAYS. Being cheap and healthful. they
are OF great assistance 10 the housewife
for her table I'm whatever form they
my be served.
When apples are Plentiful and reason
able in price. as they are this year II u
well 20 can some for use In the late snrinS'
when fruits become scarce. A tart. high
ly-navored apple is best for canning. Put
into a preserving kettle one peck or ap-
pies that have been peeled quartered.
and cored. turn over them one quart OF
water: cover the. kettle, and put on the
fire As soon as the water bOus draw
the kettle to the back Of the range,
where the fruit may cook slowly
for fifteen minutes. Carefully stir
the apples with a wooden spoon,
so as not TO break them. but TO
allow the fruit 20 steam evenly. Ihen
add one quart Of water, and COOK hfteeh
minutes longer. Fill hot jars with the
fruit. and seal az once. Apples may be
canned without sugar II desired, but a
little sugar helps to bring out the haVor
Of the fruit.
AppIes i'm some form are an excellent
accompaniment OF all meats, and paru-
cularly roast pork and goose. They can
be fried. baked. or stewed, and with
a little variation they may be made 10
seem like a new dish. When preparing
apples for frying, they should be cut
into slices half an inch thick across the
fruit. and should not be peeled. but the
cores should be removed. Fry the slices III
butter, COOKING, each Slice 10 4 nice
brown. Arrange them IN rows upon Il
hot platter. letting one slice overlap
another. II 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 is pre-
pared thus: Cut the apples into thick
slices or into Fights Roll each piece IN
heater, egg. 10 which a couple Of spoon
fnls Of milk or water has been added.
and then I'm crumbs, and lightly dredge
them in -four. Fry them In plenty OF
butter until they are tender, and nice
brown. Then arrange them on not
platter. Pour into the frying pan
ilttle milk. and stir until IL IS boiling:
Na
are ready to serve. II the dressing does
not seem thick enough a few crumbs
should be added; or il may be thick
ened with "A little -four. Frequently
half-dozen chopped raisins, or a spoon
ful OF dried currauts are added with
the milk.
A good apple sauce 70 eat with meats Is
made by putting into porcelain or
earthen dish two quarts Of peeled
ouartered. and cored apples. Sprinkle
over them half cup Of sugar ana one
cup Of water. Flavor with little ginger
lemon. or cinnamon, according 70 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 viii Just sumner
for one and n quarter hours.
pake1 Annie Sauce.-The Old-fashionei'
down-Fast manner In which our grand
mothers made apple sauce is sun the
favorite 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 COOK
ing apples and put them into a Dean
Dot or stone far that has a ntted cover.
Add one and one half cups Of sugar ana
uour over them hall cup OF water.
cover the pot closely and. as a substitute
hearts OF our ancestors, put the stone
not into the range oven as soon az the
evening meal has been prepared, and let
the not remain until the next morning
The slow cooking IS what makes the
sauce so delicious.
An excellent apple sauce 10 serve cold
"a baked Butter quart bowl ana scat
ter "a little sugar I'm the bottom. Then
nut in a layer OF tart apples that have
ieen peeled and sliced thin. Sprinkle
them with sugar. and repeat this until
the bowl IS filled. Moisten them by ADD
ing n small ha'f-cup OF water. Cover the
bowl with a plate. and put IL INTO SLOW
oven. and bake Tor three hours. Remove
the plate and set the bowl away until
IT'S contents have become perfectly cold.
when the apples are turned out upon a
dish 10 serve. they should be solid enough
10 retain the form Of the bowl
To Make Apple Jam.-Peel, core. end
slice sour apples; weigh them, and allow
AZ much granulated sugar as YOU have
fruit. Put the sugar into pres rving-
kettle and add only enough water TO
prevent the sugar burning before II IS
dissolved. Place the kettle over the IRE
ana make a syrup. Add the apples, the
tnice and grated rind OF three lemons
Tor five rounds OF fruit and few pieces
Of ginger. Cook this until he apples
look clear and yellow. Turn into jelly
glasses. and when the jam becomes cold,
cover them.
Jellief APPLES make a delicious des-
sert put half a box OF gelatine 10 soak
In half a cup Of water. Place over the
fire a saucepan containing generous
mint Of water. and ~ same amount OF
cranulated sugar When the sugar Is
dissolved boil the liquid ten minutes.
Meanwhile have two quarts OF tart ap-
nles peeled. quartered. and cored. When
The syrup has cooked the required length
81 time. put in a few OF the prepared APP
MES and let them cook slowly until
they are tender. but still retain their
shane. Remove the cooked apples with q
SKINNER and spread them upon a
sfsh until all are cooked. Take the pan
srom the FIRE. add the soaked gelatine
10 the syrup. and stir until Il is entirely
dissolved. Arrange the cooked apples
IN LAYERS in mould and between the
LAYERS OF fruit sprinkle a few blanched
and chopped almonds. also tiny bits OF
candfe1 cherries. scattered here and
mere. Pour the liquid jelly over the
aupIes and place the mould in a cold
Mace TO harden. When ready TO serve.
turn the jeilied shape upon n shallow
iish. and pour boiled custard around IL.
or whipped cream, sweetened and favor
ed. may be used.
To Make Compete Of Apples. Make a
-fch ..,r,,n Of eranulated sugar and water.