Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-12-12
WAYS OF COOKING APPLES
RECIPES FOR MAKING DESSERTS
AND SAUCES.
As a Sandwich Filling Can he Made q
Tasty Dish for Light Re-
freshmenta

Apples nave nearly as many uses as p0-
MISUNDERSTANDING beware the strict
cooking APPLE Nature never made an
apple too good to be cooked. nor one
sweetings excepted-that was not when
cooked good in strict proportion to its
goodness raw. Very juicy sweetings. ripe
but not yet mellow. are fine for baking
but in the state in which such apples COM
monty reach market. cooking them is a
clear waste-they are tedious and tasteless
beyond measure.
Compete of Apples.
Take bright red apples and pale ones
equal in size and number, wash them well,
quarter and core, but do not peel. Put
them into an earthen vessel with half their
own weight of sugar. and pour upon them
small cupful Of very strong ginger tea.
Stew until tender. and slowly they will
not need stirring. When they are rearly
done add the strained juice of lemon. and
the grated yellow peel. Take up carefully
so as not to break the quarters arrange
them alternately in a glass dish. pour the
syrup over them and set to cool. Serve with
sponge cake and whipped cream.
Apple Snow.
Use pale green apples. pared. sliced and
stewed without sugar In as little water as
possible. While still very hot beat them
smooth with plenty of grated nutmeg
FSiy itttle outer dliu sugar 10 MAKE lflef
very sweet At the very last beat in
tablespoonful of lemon juice. For a quart
OF apples thus prepared whip the whites of
three eggs to the stiffest possible froth. then
beat well into them two tablespoonsfuls of
pale brandy and mix thoroughly with the
apples. Set in very cold place until want
ed. This may be packed in mold and
frozen.
Apple Pudding.
Wash, core and bake half a dozen of large
~
the pulp from the skins, and put them to
steep in hot water enough to cover them.
Make custard with two cups sugar. one
cup butter. one cup sweet milk or cream.
one teaspoonful cornstarch. the yolks of
four eggs and the whites Of two, add the
apple pulp. beat well. flavor with either
lemon or vanilla, pour into deep, well-but-
tered dish, and bake in a quick oven. While
it bakes make a meringue of the white Of
eggs left over. Heap 1t high over the pud-
ding and brown delicately. For sauce take
half pint of water from the apple rinds
and stir 1t. boiling hot, into half cup of
butter creamed with cup of sugar. Beat
for Ave minutes over hot water, then add
gill of brandy and CRATE Of nutmeg. IL
brandy Is not approved substitute lemon
juice, else flavor the apple water strong
ly with ginger, and leave Off the nutmeg.
Apple and Pepper Sauce.
Wash we'll d dozen firm. tart apples, cut
them. unpeeled into thick, narrow slices
and pack down IN earthen jar, in alter
nate layers with small, ripe red peppers,
sprnkling the layers lightly with salt. and
dropping in an occasional slice of mild
onion. Tie a teaspoonfu each of whole
cloves, allspice. mace and black pepper in a
muslin bag. and drop the bag into vinegar
enough to cover the apples and peppers.
Bring the vinegar to BOIL then add for
each pint heaping tablespoonful of SUI
gar. Let 1t boil up again, skim well, and
pour it, boiling hot. over the sliced apples.
Let stand till next day, drain off vinegar.
boil and return. Do this three times, then
put everything over the fire. let it boil ten
minutes. return to the jar, and tie down
while still hot, first taking out the bag of
spent spices Excellent for game or roast
meats. or az an ingredient of gravies,
ries. and so on.
Apple Sandwiches.
These especially nice for evening en-
tertainment. Here are several sorts For
tho first. chop fine a pint of firm. full
favored apples mix them with one-quarter
as much chopped celery, sprinkle with two
teaspoonfuls sugar, two saltspoonfuls salt,
half tablespoonful white pepper. a little
nutmeg and three tablespoonful of the
very best salad OIL If You wish an espe-
cially piquant flavor. put the whole mix
ture in bowl which has been rubbed in
side with the least suspicion Of garlic. Cut
brown bread very thin butter it WELL and
spread with the apples. Lay the slices to-
gether. press them firm and cut to shape.
For the second. chop tart juicy apples
very fine. then mix with their own bulk
of pot cheese. softened with a little sweet
cream. Season we'll with salt, pepper and
lemon juice. Butter bread either white
brown, very thickly, and spread with the
mixture. For the third sort. mix the chop
ped apples with either peanuts or English
walnuts. also chopped very fine. season with
sugar. salt. dash of tabasco. and very
little onion juice, and work the mixture
we'll into its own bulk of double cream
cheese. Butter the bread lightly, spread
with the mixture, then dot the surface
sparsely with picked capers. or shreds of
olive,