The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-11-22
WAYS OF USING APPLEs.
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 graduated sugar, cover tight
ly 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 a nice Sunday dessert as they can
be prepared the day before
JELLIED APPLES.
Butter a deep earthen pudding dish
and fill with alternate layers of sliced
sour apples, sugar and cinnamon. Pour
over all about one-half 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 till firm. Serve in individual
glasses, piling whipped cream on top il
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 -four 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. 1.
Select large, fair, tart apples wash
and wipe dry, remove the centers with
an apple-corer arrange them in a pan
with a very little water filling the cen
ters 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 APP
pies and baking in an earthen pudding
dish, filling the centers with sugar,
lump of butter and slice OF lemon if
liked.
BAKED APPLES. No. 2.
Place the fruit without pairing in a
stone jar with q good deal of sugar and
cover with cold water. Cover tight and
bake in slow oven three hours. The
skins give a good color and peculiar
flavor.
APPLE TART PIE. No. l.
One cup strained, stewed apple, one
cup graduated sugar, one well-beaten
egg, one cup sweet cream, a little nut
meg. Beat all well together and pour
into a tart crust and bake until set"
APPLE TART PIE. No. 2.
a riplo pip OrlSt build if mr.
around the edge. Bake delicate brown
Then fill with one cup strained, stewet
apple, whites of two eggs and one cur
of graduated sugar Beat all together
till firm, and pour into the crust and
set in the oven and brown, sprinkle
powdered sugar over the top,
APPLE FRITTERS.
Pare good sized apples, remove the
centers with an apple-corer, cut each
apple in halves, cross wise, and each
half wise, making four rings o.
one apple, dip each ring of apple into q
batter made from one egg, one cup sweet
| milk, one teaspoonful baking powder
| sifted into sufficient flour to make a stiff
batter add a little salt, fry in deep fat
Serve with any sauce preferred or rol
! in powdered sugar
BREAD AND APPLE PUDDING.
Butter earthen pudding dish, I'll
with layers of crumbs and chopped
apple, placing small Jumps of but
ter on each layer of crumbs anC
sprinkling the apple with sugar and Gin
namon. Pour over all about half a cuI
of hot water, cover and bake slowly 70
two hours Serve with cream and sugar
EMMA G.. JEFFERSON