Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-08-12
HOUSEHOLD HINTS.
THE KING OF FRUITS.
Many Ways of Serving the Nom
arch, the Apple, for the Graft.
ficatiOn of Mankind.

1catlOn OF Mankind.
concluded
Apple Sage and Manioca are made
in exactly the same way as apple
tapioca.
Fried Apples.-Pare and core the
apples, keeping them whole; cut into
slices crosswise, sprinkle with Gin
namon, sugar and little lemon juice.
Stand aside for fifteen minutes; then
dip each slice into a batter; slide
quickly into the hot fat, fry on one
side, turn and fry on the other.
A Plain Charlotte.-Add quarter
of a box of gelatine to one pint of
stewcd apples that have been sweetened,
favored and pressed through sieve.
AS soon as the mixture begins to
CONCEAL stir in carefully one pint of
cream whipped to stiff froth. Line
the mould with lady-fngers; turn in
the mixture and stand away to cool.
Apple Omelet.-Separate four eggs !;
beat the whites to a very stiff froth !;
then add the yolks and beat again,
adding gradually two tablespoonful
of powdered sugar. Have ready an
omelet-pan, in which you have melted
tablespoonful of butter; put in the
mixture; when it begins to thicken
spread over q layer of apple sauce.
Fold, turn out and serve at once with
powdered sugar.
Apple Fritters.-Beat two eggs with
out separating until very light; add n
cupful of milk, pinch of salt and one
cupful flour. When perfectly smooth
add a teaspoonful of baking powder
and half pound of apples that have
been pared, cored and chopped fine.
Drop this mixture by spoonfuls into
fat at 365 Fahrenheit. Brown on one
side, turn and brown on the other, and
serve with powdered sugar.
Apple Pone--Pare and chop fine
one quart of sweet apples. Pour a
pint of boiling water into one quart of
granulated white cornmeal; when
cool, add sufficient sweet milk, about
one pint, to make very soft batter.
Stir in the apples, turn the mixture
into a creased shallow pan; cover
and bake in a moderate open for
at least two hours. This same receipt
may be turned into a mould, steamed
three hours and used as a pudding.
Codding Apples. Pare and core the
apples. Arrange them in the bottom
of porcelain-lined kettle; fill each
cavity with granulated sugar, also dust
each apple with the sugar; pour over
a cupful of hot water and put them
on the back part of the range where
they will cook slowly until you can
pierce them with a straw. Lift with a
drainer and arrange them on glass
dish. Boil down the syrup and haste
it over the apples, and serve warm
with cream.
Apple Charlotte.-Cover half box
of gelatine with half cupful of cold
water and allow it to soak for half an
hour. Whip one pint of cream, turn
this into basin and place in another
of cracked ice; add half cupful of
powdered sugar, tablespoonful of
lemon juice and two fair-sized apples
grated. Dissolve the gelatine over
hot water; strain into the mixture !;
stir quickly but carefully until thor
Oughly mixed. Turn into 4 mould
and stand away until cool.
Apple Sponge.-Pare and quarter
sufficient apples to make one pound;
put them into a saucepan; cover with
one pint OF water; stew slowly until
the apples are tender. While these
are stewing, cover half box of gelatine
with half Il cupful of cold water, and
allow it to soak for half an hour. Add
this to the hot apples; press them
through a colander; add one cupful
OF sugar and the grated yellow rind
and juice Of one lemon. When the
mixture begins to CONCEAL and is MT
yet thick, stir in carefully the we'll