The Savannah morning news., 1900-10-21
SOME WAYS or COOKING ArrLEs.
some Recipes For Them M sauces.
Sandwiches, and Desserts


Sandwiches. and Desserts.
Apples have nearly as many uses as
potatoes--nsi withstanding. beware the
strict cooking apple" Nature never
made an apple too good 70 be cooked. nor
one-sweetinRs excepted-that was not
when cooked good In strict proportion to
us goodness raw. Very juicy sweotings
ripe. but not yet mellow. are fine for bak-
ing. but IN the state IN which such apples
commonly reach market. cooking them Is
a clear waste-they are tedious and taste
less 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 eHrthen vessel with half
their own weight Of sugar. and pour upon
them a small cupfui Of very strong gin
ger tea. Stew until tender. and 20 slowly
they will not need string. When they are
nearly done add the strained juice OF
lemon. and the grated yellow peel. Take
up carefully so as not to break the quart
crs. arrange them alternately Ia glass
dish pour the syrup over them. and set
90 cool Serve with sponge cake and whip
ped 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. a
very little butter and sugar TO make them
very sweet. Al the very least beat in a
tablespoonful OF lemon juice. For a quart
Of apples thus prepared whip the whites
~ e a.a asHfF
then beat well into them two tablespoons
fus OF pale brandy and mix thoroughly
with the apples. Set In a very cool place
until wanted. This may be packed In
mould and frozen.
Apple Pudding.
Wash. core and bake half a dozen OF
large apples DO not let them scorch
Scoop out the pulp from the skins. and
put them TO steep Ia hot water enough 20
cover them Make a custard with two cups
sugar, one cup butter. one cup sweet milk
or cream one teaspoonful corn-starch.
the yolks OF four eggs. and tho whites
OF two. add the apple pulp. beat WELL
flavor with either lemon. or vinilla, pour
into a deep weii-buttered dish and bake
Ia n quick oven. While Il bakes make a
meringue OF the white Of eggs left over
Heap II high over tho pudding and brown
delicately. For sauce take half pint Of
water. from the apple rlnds. ana stir Il
boiling hot into half a cup o. butter
creamed with a cup OF sugar. Beat for
five minutes over hot water then add a
gil OF brandy. and CRATE Of nutmeg. II
brandy Is not approved substitute lemon
iuice. or else flavor the apple water strong
~ with ginger. and leave on the nutmeg
Apple and Pepper sauce.
Wash well dozen firm tart apples. cut
them. unpeeied. into thick narrow slices.
and pack down In an earthcn jar. In alter
nate layers with small ripe red peppers
sprinkling the layers lightly with salt
aud dropping IN an occasional slice OF
mild onion. Tie a tcaspoonful each Of
whole cloves. alspice. mace and black pep
per. In a muslin bag. and drop the bag
into vinegar enough 20 cover the apples
ana peppers Bring the vinegar 90 a boil.
then add for each pint a heaping table
spoonful Of sugar. Let - boil up again.
skim well, ana pour Il boiling hot over
tho sliced apples Let stand till next day.
drain on vinegar. boil ana return DO this
three times. then put everything over the
IRE let u boil ten minutes. return TO the
lar. and tie down while stili hot. first TAX
ing out the bag of spent spices. Excellent
FOR game or roast meats, or as an ingre-
dent Of gravies, currles. and 50 on.
Apple Sandwiches.
These are especially nice for evening en-
tertainments. Here are several sorts. kor
the first. chop Ane a pint OF firm full
Favored apples, mix them with one quarter
AZ much chopped celery. sprinkle with
two teaapoonfuls sugar. two salt spoon
a aaaNaN