Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-07-29
HOUSEHOLD HINTS.
THE KING OF FRUITS.

before us III an appctNlng shape. 1t
is a wholesome product. The apple
eater is seldom Il dySpeptic. Except
ing the grains, there is probably no
product on the face Of the earth, bet
ter adapted rs food for man.
Here are some of the ways Mrs.
Rorer thinks the fruit may be ac-
ceptably served:
Baked ApplcS.--To bake an apple,
remove the core, stand it in granite
baking pan; add little water, bake
i'll aIuick oven, basting frequently.
Serve warm or cold and with or with
out cream.
Steamed Applcs.--To steam an APP
pie, remove the core, and steam con-
until the apple is quite
tender.
Stewed Apples.-Take firm, sound
apples OF average size; core without
pairing; stand them in Il porcelain
lined kettle; add sufficient water to
cover the bottom; cover and simmer
gently until they are just soft. Lift
with 4 skinner; dish; add to the
water in the kettle sufficient sugar to
swecten; add few drops of lemon
juice, and pour the syrup thus made
over the apples. Serve cold.
Sliced Apples for Breakfast.-Pare
and slice several apples; put them
into a baking-dish; cover with cream.
Bake for twenty minutes. Another
way is to cover them with well-cooked
oatmeal, and bake fifteen minutes.
Serve with milk.
A Simple Apple Sauce.--Corc the
apples, cut in thin slices, and add
sufficient water to prevent scorching.
As soon as they boil, press them
through colander to remove
the skins. To each half pint add a
piece of butter the size of a hickory
nut, and two tablespoonful of sugar.
Serve warm or cold. This form of
apple sauce is usually served with
duck, goose or turkey, and is an ex-
ceedingly nice dish for breakfast or
supper. A more complicated sauce is
made by adding to the apples, after
they have been pressed through a
sieve, butter, sugar, two tablespoonfuls
of cream, and, to each pint, the we'll
beaten whites of three eggs.
Whole Apple Sauce.-Pare, quarter
and core the apples. Make syrup
from half cupful OF sugar and half Il
pint of water. When it boils add a
little lemon peel and then the apples.
Put them on the back part of the
stove, where they may cook slowly.
Baked Apple Sauce-Core and slice
tart apples; place layer in a baking
dish with sprinkling of sugar, then
another layer of apples, and SO con.
tinue until the dish is filled. Bake
for twenty minutes.
Scalloped Apples.-Pare and cut the
apples into slices; put them in bak-
ing-pan with a layer of coarse bread
crumbs between the layers of apples,
having the top layer of crumbs. Put
two tablespoonfuls of molasses into
half a cupful of water; pour the
mixture over, and bake in q moderate
oven.
Old Fashioned Brown Betty. -
Sprinkle layer OF sugar between the
layers of apples and bread, and dust a
little cinnamon over the top. Place
the dish in hot oven, covering it for
fifteen minutes, and bake for thirty
minutes. Serve with hard sauce.
Steamed Apple Pudding.-Line a
mold with slices OF bread and butter.
Put in layer of stewed apples,
anyther layer of bread and butter,
another layer of apples, and so con-
tinue until you have the mould filled.
Beat two eggs, add pint of milk;
pour this over the bread and apple !;
steam for one hour, and serve with a
liquid pudding sauce.
Apples and Rice.-A simple desert
may be made from apples and rice.
Pare and core the apples, stand them
in baking dish, fill the spaces from
which the cores were taken with
chopped raisins and citron; fill the
spaces in the dish to the very top with
rice that has been boiled for fifteen
minutes. Stand the dish in the oven,
covering it for fifteen minutes, baking
in all thirty minutes. Serve warm
with milk or cream.
Farmhouse Apples.-Peel and core
tart apples, fill the spaces from which
the cores were taken with seeded
raisins, bits OF shredded citron, sugar
and little lemon peel. Stand them
in baking-pan, pour over them half
a cupful of water, dust the apples with
about two tablespoonfuls of graduated
sugar; bake in a slow oven until per-
fectly tender; draw them to the oven
door and sprinkle over the top bread
crumbs; dust again with sugar, and
allow them to remain in the oven
for ten minutes. While they are
baking, mix tablespoonful of flour
with half cupful of sugar; pour over
half pint of boiling water, boil a mo-
ment; take from the fire, and pour
slowly over one well-beaten egg; add
the mice of half a lemon. POur over