The sun., 1901-08-17

and add to it three heapng tablespoons
fnl of powdered sugar the juice of half |
n lemon and the grated rind. When the |
mixture beginS to thcken stir III the |
well beaten whites of two eggs. Turn |
into Il mould and serve with Il soft ctSt- |
lard sauce.
Show me the hoy or girl who does not |
like apple lumplngs? or an apple
dumping made by the following recipe
Pope would never have written that i'm
pending '.wnp Sat heavy on his breast
| Take ii pint of flour, Il tcaspoonfnl of
salt and baking powder each. II half cup
full Of milk thoroughly and roll out
thin. Cut this into large circles and put
II whole raw apple pared and relieved u
its core in the centre. Fold the dough
over so that there will ba no opening and
steam for half an hour. For those who
do not care for the soft dough the same
dumping may be baked in n quick oven
Serve with rich cream or hard sauce.
Apple Tapico-A half cup full OF
ltapioca should be soaked for four hours
ana then put on the stove until il he
comes transparent. Put this into a bak.
ing dish half filled with apples. cut IN
slices, sprinkle over this pulverizel sugar.
Cover il and bake in Il slow oven for one
hour. Serve with cream.
Apple Sauc,.-.t honey dish, Int Il
wholesome one. To prepare it cut til.
. applrs which have been pared and cnrfsi
i into quarters. Make n syrup of II cup
fun of sugar and pint of water. Add
; II little sherry and then the apples and
| lcnook slowly.
Stewrd Applcs-parc and core sound
apples and pnt them in II kettle with
sufficient water to cover the bottom. !ai
them simmer until they arr soft. Ta!;'
ont aud add to the water in the keitl,
sufficient sugar to swertcn and a f.'"
drops Of tlavorine either lemon or sherry
and pour the syrup over the apples.
Fried Apples Pare the apple and cn
into slices crusswise. Sprinkle Will
sugar and cinnamon and let them stan,
for half an hour. Then slide quickly int
the hot fat and fry first on enc side m,
= then on the other.
4 Scalop,d Applcs-'rake baking pai
and cover the bottom with II layer -
coars;. bread crumbs and then lay"
of apples cut III slices and on to tn
II top of the pan. -Four over this II half
IL cup Of water and three tdhloSpounSfui o
II mnlasscss and bake in II Slow oven.
n Brown Bctty-Slice the apples and i
A i baking pan put them in layers alti
- nately with layers of bread crninl,'
Pc prlnklcd with sugar and cinnamon. Bak
III in n quick oven for twenty minutes aii
- serve with II hard sauce.
81 Apple, Fritters-'rake nn egg and be
lr il very light. Add to this IA half of cn
h. Of Hour and half ~ eur Of milk. add
'h this II pinch of salt and baking powdc
la Mix this with quantity of apples tbs
~ have been pared and chopped line. dl'
" this into very hot fat. brown on bot
na sides and serve with powdered sugar.
rr Apple Ruttrr- Pare and quarter SUI!
,,t cirnt quantity Of apples mixing sour ~
81 sweet ones. threw this into cider that HI
n' bc.n boiling rapidly and stir until tn
Of arc reduced. Keep putting i'll mo
OF apples until the sauce is of the desire
~, thickness. Cook slowly and stir go
~ Stnntly. Then add to every two pee
m of apples II pound of sugar and tah
h" spoonful Of cinnamon. Cook until it
hy found to he Il smooth mass.
he AN apple day keeps the doct
ng- away says the proverb, and there Z"
nSt be no doubt that in temperate clim'
il, from ITS excellent hvgenic qualities /
the apple ranks first in usefulness.