Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-11-30
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WAYS OF USING APPLES.
STEAMED APPLES WITH WHIPPED
CREAM.

STEAMED APPLES WITH WHIPPED
CREAM.
Pare six large-sized fair apples whole.
remove the core with an apple-corer.
arrange them on the bottom Of a porce-
lain lined kettle and add pint Of water
and cup OF grant lated sugar. cover tight
~ and cook until steamed through. but
not broken. Serve them in fancy saucers
with a spoonful OF the syrup left from
boiling and with whipped cream. This
makes nice Sunday dessert as they can
be prepared the day before.
JELL1ED APPLES.
Butter a deep earthen pudding dish
and FIJI with alternate layers of sliced
sour apples, sugar and cinnamon. Pour
over all about one-haH cup OF hot wa
ter. cover with an inverted buttered
plate, and bake very slowly for about
three hours. Let stand in the dish In
which baked until cold When turned
out there will be a mass OF clear, red
slices OF apple imbedded in jelly. Serve
with cream and delicate crackers. A
good deal Of sugar should be used to
form a firm jelly
APPLE SNOW.
Two cups Of strained stewed apple.
Whites OF two eggs and one cup gran
ulated sugar Beat all together with
egg-beater tilI firm. Serve In individual
glasses. piling whipped cream on top II
liked
BIRDS NEST PUDDING.
Pare and core apples and lay in bot
tom Of a buttered pudding dish Pour
over them a batter made OF one pint OF
milk, one small cup OF flour. two eggs
and salt TO taste. Bake in a moderate
oven three quarters Of an hour. Serve at
once with sweet cream and powdered
sugar
BAKED APPLES No. /.
Select large. fair tart apples, wash |
and wipe dry. remove the eenters with |
an apple-corer. arrange them in pan |
with a very little water, filling the cen
tiers with sugar Dip the syrup over
them two or three times while baking. |
Serve warm with cream. These may be |
made more delicate by pairing the ap-
PIES and baking in an earthen pudding |
dish, filling the centers with sugar.
lump Of butter and slice OF lemon II |
liked
BAKED APPLES. No. 2.
Place The fruit without pairing In a
stone jar with A good deal Of sugar and
cover with cold water. Cover tight and
bake in q slow oven three hours. The
skins give a good color and peculiar
flavor
APPLE TART PIE. No. /.
one cup strained. stewed apple, one
cup graduated sugar. one well-beaten
egg. one cup sweet cream. a little nut
meg Beat an well together and pour
into a tart crust and bake until set
APPLE TART PIE. No 2.
Make a rich pie crust and build it up
around the edge. Bake delicate brown
Then fi with one cup strained stewed
apple whites of two eggs and one cup
Of graduated sugar. Beat all together
iii firm, and pour into the crust and
Eel In the oven and brown. sprinkle
powdered sugar over the top.
APPLE FRITTERS.
Pare good sized apples. remove the
,cnters with an apple-corer. cut each
apple in halves. cross-wise, and each |
lalf cross-wise, making four rings OF
1ne apple dip each ring OF apple into
batter made from one egg. one cup sweet ,
milk one teaspoonful baking powder
sifted into sufficient -four to make a stiff
batter. add little salt. fry in deep fat.
Serve with any sauce preferred or roll
N powdered sugar.
BREAD AND APPLE PUDDING.
Butter earthen pudding dish. I'll !
With layers Of crumbs and chopped I
apple. placing small Jumps Of but T
er on each layer of crumbs and Z
prinkling the apple with sugar and Gin 5
Il hot water. cover and bake slowly for !
NO hours. Serve with cream and sugar
EMMA G. JEFFERSON.