New-York tribune., 1901-08-18
IN THE APPLE SEASON.
LfIHT EARLY CROP THIS YEAR
MANY WAYS OF SERVING

THIS FRITZ

The early crop of apples is light this year as are
other fruits and vegetables and the prices are ac-
coroihsiy NIGH Jersey apples, which usually fur
iiSh the heaviest early supply. are particularly
scarce. Beautiful Gravensteins and Lawrences, the
pest early table apples. be had. at prices
which prohibit people of ordinary means from in
dulging in them freely. Regarding the later har-
vests OF Spitzenbergs. Spies Baldwins, Greetings
and other winter kinds there is as yet doubt, as
some localities report light and others heavy crops.
Spitzenbergs considered by not few as the best
OF all apples. have been growing less plentiful for
the last few years
The time for fresh apples is always hailed with
pleasure by housewives, for with them end OF
delicious dishes may be prepared. Apple sauce, ap-
preclated by nearly every is too often poorly
made. Not long ago. in house where better juds
ment might have been expected, the dish came to
the table thickened with cornstarch.
Many people think made of summer apples
and tender skinned winter ones is improved in
flavor II the apples not peeled before cooking.
In this the pulp is pushed through 4 colan-
der while it Is hot. BY this method. however the
sauce becomes more or less "salyy.' In the long
run the usual method of cooking is most satisfac-
tory to the majority of persons. Pare quarter and
core the fruit; put II into saucepan with Just
enough boiling water to cover. and simmer it gent
y until II is done Sweeten TO taste while hot STIR
ring until the sugar is distributed
II the apple sections are wanted unbroken. make
a syrup of one cupful of sugar three-fourths OF a
this boils. add pared and cored quarters of seven
eight apples. Cook them slowly until they
are tender but not broken. Then remove the apples
carefully with wooden spoon, boil the syrup 1or
five minutes or so, and strain it over the apples.
A tin or iron dish Is never of course, employed 70
cook any fruit. teaspoonful of butter added 10
apple sauce softens the flavor. and the juice of a
lemon and additional sugar add to its richness
A sliced lemon mot peeIed) may oe put into the
syrup in which apples are cooked. This gives
more decided flavor. y bit of orange peel boiled IN
the syrup also gives pleasant taste. True apple
lovers however object to anything that detracts
from the pure apple SAVIOR.
The old fashioned way of cooking the apples
slowly until they turned rich mahogany red
makes a pleasant variety in the bill of fare. To
accomplish this, pare, quarter and core the apples
and cover them with cold water, to which table
spoonful of Porto Rico molasses or of dark brown
sugar and piece of lemon peel have been added
Cover them and cook very slowly hardly at SIM
mer for several hours The sections should re-
main whole Pears cooked in this way are espe-
cially delicious.
Bits Of butter sprinked the top of the apple
pie after the sugar and cinnamon have been put
in and before the TOD crust is on is d great i'm
provemcnt, is also the juice of a lemon ana an
additional quantity of sugar.
For the baked apple of time honored memory
there is a variety OF methods The simplest OF all
is liked best by many who claim that from the cole
and seeds n certain flavor is given TO the pulp
Perfect apples are selected sweet or tart with no
suggestion of depredations. After washing
them they are placed In pan, with Just enough
water to cover the bottom. and are baked slowly
until tender. To serve for dessert it is best TO
them. the cavities being filled with sugar.
with or without additional havoring- tiny
piece of lemon peel is sometimes put into each with
the sugar. Some housekeepers use a sprinkng of
cinnamon or a piece OF butter the size of a cherry
one housekeeper always uses pound sweets for
baking She removes the core. and packs them in
a large pudding dish with cupful of hot water in
the bottom. The dish Is covered closely and in
a moderate oven. where the fruit is allowed 10
steam slowly until 1t is tender. Then the apples