Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-08-05


arch. the Apple, for the Graft.
ficatiOn of Mankind.
Continued
These receipts are given by the
eminent authority, Mrs. Rorcr:
Apple Snow.-Beat the whites OF
three eggs to stiff froth then add
slowly five or six tablespoonfuls of
stewed apples, and float on either
custard or whipped cream.
Steamboat Apples.-Take a dozen
good-sized apples; core and fill with
one teaspoon of sugar, butter the size
of walnut and three cloves; put in a
deep pan, pour on one cup water and
bake twenty minutes in hot oven.
Apple Dumpling-Make the dough
by preceding receipt, but roll much
thinner; cut it into large circles, and
put half or whole raw apple in the
center. Fold the dough over so that
you cannot possibly tell the opening;
place in steamer and steam con-
tinuously for thirty minutes, or the
dumplings may be placed in a baking
pan, brushed with milk, and baked in
a quick oven.
Apple Float.-pare two good sized
tart apples. Beat the whites of four
eggs to a stiff froth; add four table
spoonfuls of powdered sugar; and
beat until fine and dry. Crate the
apples into this mixture little at a
time, beaten all the while. Have ready
a good-sized glass dish partly filled
with whipped cream; heap the float
by tablespoonful over the surface, and
dot here and there with candied
cherries.
Apple Dowdy.-Line a baking dish
with thin slices OF brown bread and
butter. Fill in the spaces with apples,
pared, cored and sliced; sprinkle over
the top half teaspoonful OF cinnamon
and about four tablespoonfuls of dark
brown sugar; pour over half a cup of
water; cover the top with another
layer of brown bread and butter, butter
side up. Bake slowly one hour in a
moderate oven. Serve with liquid
sauce.
Apple Custard.-Grate sufficient ap-
pies to make one pint of pulp. Separate
four eggs; add to yolks half a capful
of sugar; beat; add one pint of hot
milk; cook for moment, take from
the fire; add the apple gradually or
the milk may curdle. Turn this into
the dish in which it is to be served.
Beat the whites of the eggs rather stiff;
add to them three tablespoonfuls of
powdered sugar, beat again and heap
over the apple.
Apple Cup Custards. - Pare and
core four good-sized apples, steam
them until tender, press through a
colander; add while hot tablespoon
full of butter, the yolks of four eggs,
four tablespoonfuls OF sugar and one
cup OF milk. Turn this into baking
cups, and bake for twenty minutes.
Beat the whites of the eggs until stiff;
add sugar, beat again, heap over the
top of the cups; dust thickly with
powdered sugar, and brown a moment
in the oven. Serve cold.
English Apple Tart.-Fill an or
binary baking-dish with sliced apples,
and after adding sufficient sugar, water
and little lemon, cover with crust
made by chopping fine half a cupful
OF suet, and one cup of -four, a quarter
of a teaspoonful of salt, and Just
sufficient ice water to bind the two
together. Roll out into a sheet a
quarter of an inch thick; make an
opening in the top and place the paste
over the apples. Brush with beaten
egg, and bake for an hour
Apple Turnover.-Put one pint Of
flour into bowl; add half a teaspoon
full of salt, two level teaspoonfuls of
baking powder; mix thoroughly, then
rub into the mixture one tablespoon
full OF butter, and add sufficient milk
to make soft dough. Roll out into
a sheet half an inch thick; cut with a
biscuit-cutter into circles. Put two
tablespoonful OF stewed apples on one
half the dough; fold over the other
half, pinch the edges together; place
these in a baking.pan, brush with
milk, and bake for twenty minutes.
Apple Slump. - Pare, core and
quarter four goodsized tart apples.
put them into stewing.pan with a
pint of water, add four tablespoonfuls
of sugar; cover the pan, and stew
until tender. While they are stewing
put pint of flour into a bowl; add
half teaspoonful OF salt and tea