New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-09-20
APPLE DESSERTS.
SOME THOROUGHLY TESTED RECIPES.

SOME THOROUGHLY TESTED RbClPEo'
It is almost as rare a thing to find successful
apple cook" to find good maker OF pun-paste
Served in perfection between layers OF the hsntest
and crispes % we-bro ned puff paste and placed
on the table few hours after II is baked an apple
pie is worthy Of all the encomiuns bestowed upon
IT, One secret OF a good apple pic lies in using tart
juicy apples and seasoning them literally with sugar
and some nutmeg after the pie Is baked never be-
fore. In cooking apple sauce. cranberries prunes
any other siewed fruit the sugar should be addeo
n few moments before the sauce is taken up. Inc
fruit will be improved in favor and less sugar VIII
be needed
One OF the most inexpensive Of DESSERT. is an
apple meringue This is not 10 be COMPOUNDED with
an apple merlngue pie which is made Of strained
apple sauce favored with lemon peel Is spread, IL
you wish, with apple jelly and a merlngue OF the
whites Of three three tabespoonfuls OF sugar
and the juice OF quarter OF a lemon; the wnois
baked in crust.
An apple merneue is not baked in crust. To
make it, select six medum-size rather tart apples;
and peel them and put them ~ porceaih-
lined saucepan with half A cup Of cod water ana
half cup of Cover the apples closely.
turn them after they have cooked three minutes.
and haste them thoroughly Repeat this process
In three minutes more When the apples are ten
der bu, tefore they break apart. take them up
very carefully with large spoon. so as TO Keep
them whole The syrup on them viii be nearly
all absorbed pour the little that remains over them
is more. reduce IT, When the apples are cold NIL
the with Jelly and pour little melted Jelly
each 10 glaze H. Apricot and currant
Jelly both excellent. but nothing is better than
a Jelly made OF pint Of apple skins and cores
boiled In cup OF water until tender II VIII take
about half an hour The Juice is then pressed out
o, tn, pulp measured and sugar added in proper
ton ~ a pint 10 pound. Add four strips an nch
long OF the yellow peel Of a lemon. Reduce the
liouid until jelly IS formed
It s better to prepare he apples and glaze then
and I'll them with Jelly the day before they are
served They should be put on thick plate. Hah
an hour before serving beat TO stH froth the
whites OF three eggs. three tablespoonfuls Of pow
dered sugar and the juice OF half a lemon. Pour
the meringue over the apples the plate. drawing
4, down to the edge and allow little to glaze
the edge Dredge il thicky with powdered sugar
and set the plate on hck block of wood In
slow In twenty minutes the meringue VIII
he very delicate brown. Serve the dish AT once.
The book Of wood protects the apples from the
heat SO that the Jelly in them does not melt. but
the apples remain in glace. The tart apples en-
closed in this sugary meringue very nice.
TO prepare apples and rice prepare and cook SIX
tart apples exactly for apple meringue. Be care
fui to use a broad shallow kettle. that the apples
are nor piled over one another, but can easily Do
turned while cooking. Measure ont 4 level half-cup
or raw rice wash Il and cook n for twenty minutes
in a double boiler with three cups OF milk seasoned
with half teaspoonfu OF salt. Pile the apples on
a plate and cover them with the rice Serve them
after they have been five minutes in the oven.
Decorate the rice with spoonfus Of red currant
Jelly and with soft custard sauce made by
the yoks Of two eggs. two tablespoOnfuls OF sugar.
a favOrng Of orange extract vanilla. and finally
two cups OF boiling milk added By degrees Stir the
whole over the fire for three minutes and pour II
the apples and rice when served.
Another way is 20 cook the rice as described and
when it is lukewarm add the yoks OF two eggs and
beat thoroughly. Then add the whites OF two eggs
beaten to a stiff froth. Fold the whites In care
fully. so not 10 break them.' snd add three table,
spoonfuls Of powdered sugar Fill a two-quart
mould about three-quarters full using first a aver
Of prepared rice then a layer OF apples cut very
thin; or canned apricots peaches pineapple cut
In thin Slices may be used. Set the mould. well
covered. in water and let the rice and fruit steam
for twenty minutes.
Serve the pudding with cream sauce Put q
pint OF milk over the rre boil. Meantime bear
an even tablespoonful OF flour and teaspoonful OF
cornstarch. mixed with little cold milk. Add a
Httie or the boiling milk to his mixture and finally
STIR II in carefully. Let the boil stirring IL
all the time. Add seasoning TWO tablespoonfuls
or brandy or maraschiro.
Candled cherries lines and white and red pears,
cut In pieces. make very pretty decoration for
such turban OF rice. The ordinary brown bread
mould, holding two quarts and costing about 20
cents. is good mould for rice. though the regular
turban mould, costing about 81. is more often used
An oblong rice mould looks well and is cOmpara-
lively inexpensive, costing from 81 TO 81 % for the
quart size.