The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-23
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1.-THE HOUSEHOLD:
APPLES IN DELICIOUS FORM.
A Multiplicity of Ways of Serving
the King of Fruits at the Table.
OBSERVATION-DISCLOSURES

body, the most important is the apple,
and it is rightly called 1.-The king of
fruits" An authority on medicine
states that few appreciate the valuable
qualities to be found in the apple. 1t
is an excellent brain food, a proven
tive of throat disease and so easily
digested that this physician advocates
eating at least one ripe and juicy APP
pie before going to bed. The most del
icate system will not be injured by it,
as the apple is said to contain more
phosphOric acid in an easily digestible
form than any other vegetable known,
and it also stimulates the action of the
liver, besides encouraging healthful
sleep.
The apple is a fruit that is generally
liked and can be used in multiple
ity of ways. Being cheap and health
full they are of great assistance to the
housewife for her table in whatever
form they may be served.
When apples are plenty and reason
able in price, as they are this season,
1t is we'll to can some for use in the
late spring, when fruits become scare.
A tart highly favored apple is best
for canning. Put into a preserving
been peeled, CHARTERED and cored; turn
over them one quart of water; cover
the kettle and put it over the fire AS
soon as the water boils draw the kettle
to the back of the range, where the
fruit may cook slowly for fifteen min
utes. Carefully stir the apples with
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 without
sugar if desired, but a little sugar
helps to bring out the flavor of the
fruit.
Apples in some form are an excel
lent accompaniment of all meats, and
particularly roast pork and goose.
They can be fried, baked or stewed,
and with little variation they may
be made to 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 re-
moved. Fry the slices in butter, cook
ing each side to a nice brown. Arrange
them In rows upon a hot platter, let
ting one slice overlap another. If fried
apples are to be served with fried ba-
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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 plat.
ter.
Southern dish Of fried apples is
prepared thus: Cut the apples into
thick slices or into eighths. Roll each
piece in beaten egg, to which a co1nla
or 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 brown. Then arrange them
on hot platter. Pour into the irving
pan a little milk and stir until II ia
boiling; then pour it over the apples
ana they are ready to serve If the
dressing does not seem thick enough
few crumbs should be added; or it
may be thickened with a little flour.
frequently half dozen chopped raj
sins or spoonful of dried currants
are added with the milk.
n good apple sauce to eat with meats
Is made by putting into q porcelain
or earthen dish two quarts of peeled.
Qudrtefed or cored apples. Sprinkle
over them half cup of sugar and one
cup OF water. Flavor with a little gin
ger, lemon or cinnamon according IN
taste, and put bits of butter over the
top: Cover the dish and let the apples
COOK slowly over the back of the fire
simmer Tor one and a quarter hours
Baked Apple Sauce-The old oh
ioned, down East manner in which orr
grandmothers made apple sauce is still
the IaVorlte New England recipe, for in
no other way but by long, slow cook
ing can the delicious flavor and color
De OBTAINED. Peel, quarter and core
nrm, good cooking apples and put them
INTO beanpot or stone jar that has
htIeo cover. Add one and one-haIf
cups OF sugar and pour over them half
q cup OF water. Cover the pot CLOSELY
ana as q substitute for the brick ovens,
SO dear TO the hearts of our ancestors
put the stone pot into the range oven
as soon as the evening meal has been
prepared ana let the pot remain until
the next morning. The slow cooking ia
what makes the sauce so delicious.
An excellent apple sauce to serve
cold is baked. Butter a quart bowl and
scatter a little sugar in the bottom
Then put in a layer of tart apples that
have been peeled and sliced thin.
Sprinkle them with sugar and repeat
this until the bowl is filed. Moisten
them by adding a small half cup of
water. Cover the bowl with q. plate
and put it into a slow oven and bake
for 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 dish to
serve they should be solid enough to
retain the form of the bowl.
To make apple jam-PeeI core and
slice sour apples, weigh them and al
low as much granulated sugar as Won
have fruit Put the sugar into a pre-
serving kettle and add only enough
water to prevent the sugar burning be-
fore it is dissolved. Place the kettle
over the fire and make a syrup. Add
the apples, the juice and grated rind of
three lemons for five pounds of fruit.
and few pieces of ginger Cook this
until the apples look clear and yellow
Turn into jelly glasses, and when the
jam becomes cold cover them.
Jellied apples make a delicious des-
Sert. Put half a box of gelatine to
soak in half a cup Of water. Place over
the fire saucepan containing a gen
erous pint of water and the same
amount Of granulated sugar When
the sugar is dissolved boil the LIQUOR
ten minutes Meanwhile have two
quarts of tart apples peeled, CHARTERED
and cOred. When the syrup has cooked
the required length Of time put in a
few Of the prepared apples and let
them cook slowly until they are tender
but still retain their shape. Remove
the cooked apples with a skinner and
spread them upon a dish until all are
cooked. Take the pan from the fire,
add the soaked gelatine to the syrup
and stir until 1t is entirely dissolved
Arrange the cooked apples in layers in
q mould, and between the layers of
fruit sprinkle a few blanched and
chopped almonds, also tiny bits of can
died cherries scattered here and there
Pour the liquid jelly over the apples
and place the mould In cold place to
harden. When ready to serve turn the
Jellied shape upon g. shallow dish and
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