The Wichita daily eagle., 1897-11-18

in the dish in which they are baked,
says Mrs Rorer
APPLE FLOAT.
The third way is called apple float.
Beat the whites OF three eggs TO q stiff
froth; add three tablespoousful Of pow
dered sugar and beat again Then stir
in gradually one good-oized tart apple
grated, teaspoonru OF yellow rind OF
lemon; heap this spoonful over a dish
ofcream and serve cold.
FRIED APPLES.
Do fried apples interest you? To be-
gin with core and pare good-sized apples
Cut them into slices crosswise- Dip them
into a batter the same as used for bou-
chees; drop them into smoking hot fat,
and serve with powered sugar.
APPLE FRTTTERS.
For apple fritters beat two eggs with
out separating: add half cup OF milk
and two-thirds Of cup OF flower. Stir
into this two good-sized apples chopped
fine; add a teaspoonful of baking pow
der; drop by spoonsful into smoking hot
fat. Serve with powdered sugar.
GINGER APPLES.
Select four good-sized apples: pare,
core and cut into quarters: Stand them
in a sauce pan, add half cut OF sugar.
an ounce of ginger cut into slices. q CHIP
ping of the yellow rind o lemon and
>one pint OF water. Cover the sauce pan
and stand over a moderate fire until
the apples are perfectly tender. Dish
them; boil down the syrup and baste il
over the apples. Serve with or without
whipped cream.
APPLES A LA ZUAVE.
Blanche "a almon6s and chop them
rather fine. Put in a double boiler a
half pint OF milk; beat the yolks OF four
eggs with four tablespoonfuls of sugar;
SIR into the hot milk, and take from the
fire. Add the almonds, a teaspoonful
OF vanilla, a { tablespoonful of black cof-
fee, a tablespoonful OF butter and then
add a pound of a pples that have been
pared and grated. Turn into baking
dish, bake in a moderate oven for so
minutes. Heap the whites OF the eggs,
thoroughly beaten, over the top. brown
slightly and set away to COOL The lee
turer always reminds US that vanilla
is added after taking from the hre;
otherwise the favor loses.
SCALLOPED APPLES.
Cut into pieces sufficient stale bread
to make a pint. Slice three good-sized
apples; put layer Of bread in the bot
tom of he baking dish, then add a
layer OF apples, nd so continue TIL
1he dish is full, the last layer being ap-
pies. Put one tablespoonful of rnolasses
it carefully over the bread, sprinkle over
into a quarter OF a cup OF water, baste
a little cinnamon and two tablespoon
fuls OF sugar; bake in a moderate quick
oven 20 minutes; serve with hard sauce.
STUFFED APPLES.
For stuffed apples select small perfect
apples; core but do not pare; stuff cores
with mincemeat: dust lightly with pa
prica; stand In a baking dish, oaste with
a little melted butter, and bake in a
moderate oven a half hbur. Just before
taking from the oven baste a gain with
butter, dust with bread crumbs. and
serve with roasted duck or goose.
APPLE SLUMP.
Pare and core six good-sized apples;
cut them into quarters; put them in a
saucepan and cover with cold water;
add two bay leaves and simmer gently
until the apples are nearly tender. Put
into a bowl one pint OF -four, add a
rounding teaspoonful OF baking powder.
mix thoroughly and add sufficient milk
to moisten- Roll this out and cut into
biscuits; stand them over the top of
the apples: cover the sauce pan and
cook for fifteen minutes; serve with hard
sauce.