The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-11-15
APPLES IN DELICIOUS FORMS.
A MUItipiicity OF Ways OF ServIug tn
King of FrnIts at tho TnbIe.

eAo
King of Fruits at tho Table.
Among the fruits which nature has provided
for the sustenance Of the body, the most i'm
portant Is the apple and 1t Is rightly called "the
king of fruits" An authority on medicine
states that few appreciate the valuable qualities
to be found In the apple. It is an excellent
brain food, q preventive of throat disease, and
so easily digcsted that this physician advocates
eating at least one ripe and juicy apple before
going to bed. The most delicate system will
not be injured by 1t. as the apple is said to con-
tain more phosphoric acid in an easily digest
ib!e form than any other vegetable known. and
1t also stimulates the action Of the liver. besides
encouraging beautiful sleep.
The apple Is n fruit that is generally liked
md can be used In a multiplicity of ways. Be-
ing cheap and hcalthful they are of great as
~sistance to the housewife for her table in what
ever form they may BIO served.
When apples are plenty and reasonable In
price, as they are this season. II is well to can some
for use in the late spring, when fruits become
scarce. a tart. highly favored apple is best for
canning. Put into Il preserving kettle one peck
Of apples that have been peeled. quartered, and
cored; turn over them enc quart of water:
cover the kettle and put it over the fire. AS
coon as the water boils draw the kettle to the
back OF the range. where the fruit may cook
slowly for fifteen minutes. Carefully stir the
apples with n wooden spoon, so 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 with
out sugar IL desired. but a little sugar helps to
bring out the flavor of the fruit.
Apples in some form are an excellent accom-
panimeDt OF all meats. and particularly roast
pork aud goose. They can be fried. baked. or
stewed. and with a little variation they may be
made to seem like a new dish. When prepar-
ing 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 in butter. cooking each
side to a nice brown. Arrange them in rows
upon a hot platter, 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 in the fat from the
pork. putting the fruit into the frying pan after
the meat has been cooked. Serve them on the
same platter.
\ southern dish OF fried apples is prepared
thus: Cut the apples into thick slices or into
e!gbths. Roll each piece in beaten egg. TO
which a couple OF spoonfuls of milk or water
has been added. and then In crumbs, and
lightly dredge them with flour. Fry them in
plenty OF butter until they are tender and a nice
Pour into the frying pan u little milk aud stir
until 1t is boiling: then pour it over the apples.
does not seem thick enough q few crumbs
should be added: or it may be thickened with a
uoul. IlcQhtIlIas u Hhi CuOppFu
re's!ns or, a spoonful Of dried currants are
added with the milk.
A good apple sauce to eat with meats is made
by putting into a porcelain or earthen dish two
quarts OF peeled. quartered. and cored apples.
cup Of water. Flavor wiz a listie ann sinS Une
lemon, or cinnamon. according to taste. and
nut bits OF butter over the top. Cover the dish
and let the apples cook slowly over the back of
the fire. whore they cannot burn but will Just
simmer Tor one aud a quarter hours.
East manner in which our g~rsndmothers made
apple sauce is still the favorlte New England
recipe. for In no other way but by long. slow
cooking can the delicious flavor and color be OBJ
tanned. Peel. quarter. ana core rrm. good cook-
ing apples and pnt them into a beanpot or stone
jar that has a fitted cover. Add one and one
half cups OF sugar and pour over them half n
eSB. Of w..1 for I ,Ss 5r 1hs p p%s Glossy Sc ds and IT, as ,h =
hearts OF our ancestors. put tho stone pot into
the range oven as soon as the evening meal has
been prepared and lot the pot. remain until the
the sauce so delicious.
baked. Butter IA quart howl and scatter II little
sugar in The bottom. Then put in II layer OF
thin. Sprinkle them with sugar and repeat
this until the bowl, is filed: Moisten them by
s sawI wi : small n aia, sa and fT up, Of i, T ,nis SoysF ot the
and bake for three hours. Remove the plate
and st the bowl away until its contents have
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 aud allow as much grann-
lated sugar as you have fruit. Put the sugar
into n preserving kettle and add only enough
water TO prevent the sugar burning before II
Is dissolvod. Place the kettle over the fire and
make IL syrup. Add he apples, the juice and
grated rind OF three Lemons. for five pounds OF
fruit. and a few pieces of ginger. Cook this
until the apples look clear and yellow. Turn
into Jelly glasses. and when the jam becomes
cold Coz or them.
.Ic!lied apples make a delicious dessert. Put
hair It box OF gelatine to soak in half a cup of
water. Place over tho fire a saucepan contain
ing n generous pint of water and the same
amount OF cranulatel sugar. When the sugar