The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1897-01-04
OBSERVATION-DISCLOSURES see
THE HOUSEHOLD;
APPLE DESERTS.
some Thoroughly Tested Recipes.

Some Thoroughly Tested Recipes.
1t is almost as rare thing to find
successful apple cook as to find
good maker of puff-paste. Served in
perfection between layers of the light
est and crispest of well-browned puff
paste and placed on the table a few
hours after it is baked, an apple pie
is worthy of all the encomiums be-
slowed upon it. One secret of a good
apple pie lies in using tart, juicy apples
and seasonig them literally with sugar
and some nutmeg after the pie is baked
never before. In cooking apple sauce,
cranberries, prunes or any other stewed
fruit, the sugar should be added few
moments before the sauce is taken up.
The fruit will be improved in flavor,
and less sugar will be needed.
One of the most inexpensive of deS-
sertS is an apple meringue. This is not
to be counfounded with an apple mer-
ingue pie, which is made of strained
apple sauce, favored with lemon peel,
Is spread, if you wish, with apple jelly
and meringue of the whites of three
eggs. three tablespoonful of sugar and
the juice of quarter of a lemon; the
whole baked in a crust
An apple meringue is not baked in
a crust To make it, select six me-
diminished, rather tart apples, core
and peal them, and place them in
pOrceialn-Ilned saucepan with half q
cup or cold water and half g. cup of
sugar 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 tender.
but before 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.
It should not be over a quarter of
cupful. If it is more, reduce it. When
the apples are cold fill the core with
jelly, and pour a little melted jelly
over each one to glaze it. Apricot and
Currant jelly are both excellent, but
nothing is better than a jelly made
OF a pint Of apple skins and cores boiled
in a cup of water until tender 1t will
take about half an hour. The juice is
then pressed out of the pulp, meas
ured, and sugar added in proportion
of pint to pound. Add four strips
an inch long of the yellow peel of a
lemon. Reduce the liquid until jelly
is formed
1t is better to prepare the apples and
glaze them and fill them with jelly
the day before they are served. They
should be put on a thick plate. Half
an hour before serving beat to g. stiff
frOth. the whites of three eggs, three
tablespoonful Of powdered sugar, and
the juice Of half a lemon. Pour the
meringue over the apples on the plate,
drawing it down to the edge, and al
low a little to glaze the edge. Dredge
it thickly with powdered sugar and set
the plate on a thick block of wood
r
meringue will be a very delicate brown.
Serve the dish at once. The block 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 enclosed in this sugary
meringue are very nice.
To prepare apples and rice prepare
and cook six tart apples exactly as
for apple meringue Be careful to use
a broad shallow kettle, so that the
apples are not piled over one another,
but can easily be turned while cook
ing. Measure out a level half-cup of
raw rice, wash it and cook it for
twenty minutes in a double boiler with
three cups of milk, seasoned With half
a teaspoonful 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 spOonfuls of red cuTrant jelly
ana serve with soft custard sauce
made by the yOlks of two eggs, two
tablespoOnfuls Of sugar, f1avoring Of
orange extract or vanilla, and finally
two cups Of boiling milk added by de-
erees. Stir the whole over the fire Tor
three minutes and pour it over the ap-
/ les and rice when served.
Another way is to cook the rice as
described and when it is lukewarm add
the yOlks Of two eggs and beat thor
,n1,j u, Aof+
eggs beaten to a stiff froth. Fold the
whites in carefully, so as not to break
them, and add three tablespoonfuls Of
powdered sugar. Fill a tWo-quart
mould about three-quarte1s full, using
first q layer of prepared rice, then a
layer of apples, cut very thin; or can
ned aprcOts, peaches orpineapples, 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 a cream
sauce. Put a pint Of milk over the fire
to boil. Meantime beat up two eggs
with three teaspOonfuls Of sugar. add
an even tablespoonful of flour and
teaspoOnfuI of cOrnstarch, mixed with
a little cold milk. Add a little of the
boiling milk to this mixture and finally
stir it in Carfully. Let the sauce boil,
stirring it all the time. Add as season.
ing two tablespoonfulS Of brandy or
maraSchino.
Candied cherries. lines and white
and red pears, cut in pieces, make a
very pretty decoration for such a tur-
Ian Of rice. The ordinary brown bread
mould, holding two quarts and cost
ing about twenty cents, Is a good
mould for rice, though the regular tur-
ban mould, costing about 81, is more
often used. An oblong rice mould looks
ell nd is yxa-fi Tynix
costing from 81 to $1.25 for the quart
size
Household Talks.