The Montgomery advertiser., 1902-10-12
POSSIBILITIES OF THE APPLE.

No other fruit offers 50 many alluring | possibilities as the apple. Not only Is 1t | the foundation for many tempting dishes. | but 1t has a distinct medicinal value. In so many ways may 1t be prepared for | the table that the cook who knew of sev- enty-f1ve ways of baking apples was not far from wrong.
 Although women are often shy of giv- ing the apple prominence on the table in its natural state, Nit is surprising how ornamental 1t may become in this way and how often it is selected by the guests from among other fruits on the plate. Bright. rosy-cheeked apples with pleas ant flavor and not too acid, are best chosen for the table. They should ai- ways be carefully wiped or polished With a clean towel before being placed upon the dish. The little red snow apples are delicious for this purpose.
 As every housekeeper knows. the sour apple Is most satisfactory for cooking.
 Yet it by no means follows that any sour apple will cook well. whether it's flavor be good or not. An insipid apple will never make a good sauce. and 1t Is well worth ones while to make sure that the apples selected at the market for whatever purpose are finely favored Pippins and greenings are well-tried standbys for cooking.
 Since 1t ia necessary in many dishes to preserve the apple entire. without break ing, 1t is we'll to remember that this is most successfully accomplished if the ap- pie be cored before being pared. Apples stewed whole make an excellent dessert which is extremely simple and somewhat out of the usual order. Core and pare the apples, then place them in 8 covered dish, with just enough water to cover them. After stewing, or baking in a mod erately heated oven until they become quite tender, remove the apples to an- other dish, covering them again to keep them hot, and boil the juice well with sugar in the proportion of a half cupful to six apples. A seasoning of spice may be added to the boiling juice before talk | ing it from the stove. Pour the hot juice
 over the apples and cover them again. setting them away to cool. This should
 be eaten cold. with cream-whipped cream | preferred.
 Apple Charlotte. 1 A delicious apple charlotte may also be
 made with comparatively little trouble. | Cut slices of bread into rounds with a cookie cutter and dip one or both sides, as preferred, into melted butter. Cover
 the bottom of baking pan with the
 rounds and arrange them about the sides | of the pan. allowing them slightly to
 overlap. Fill with apples. pared and chopped fine and mixed with chopped al-
 monds. Add sugar and spice to taste and | cover the top with buttered crumbs, over
 which are scattered tiny bits of butter. Bake in a moderate oven and turn into
 plate when done.
 Novelties in Apple Pie. Good old-fashioned apple pie. in tho | opinion of many persons. will never be | outrivaled by its recent notifications, yet to a skilful cook it is but name with which to conjure up an infinite variety of delicately favored dishes. The pie be- comes an altogether different dessert if favored with little lemon juice. Grated pineapple mixed with the apples gives a fine flavor and Is somewhat of a novelty. The addition of a Jingle quince will also be found to fe delicious. surpassingry so if we may trust the old woman's excla- nation on tasting this pie for the first time: If an apple pie with one quince tastes so nice, how good it would be al- together made of quinces"
 As another combination use two or three tablespoonfuls of cream in the apple fill- ing when making the pie, or serve the pie with meringue, or simply with whipped cream. The meringue is best when served on a pie made in deep. dish. The English pie or 'tart" is too
 seldom copied in our households. and we
 miss much in consequence. To make this. fill a deep dish (msdium-sized pudding
 dish preferred) with apples prepared as
 usual, but having no lower crust. Be-
 fore laying on the upper crust place an inverted cup In the center of the dish
 to keep the crust from sagging. Apple Custards.
 Swedish cook suggests an attractive
 custard made with apples. Take one quarter of a cup of melted butter. one cup of sugar, one and one-half cups of stewed apples; add two eggs. after beat ing tho whites and yolks separately, and bake n pie plates. with a bottom crust.
 The familiar floating islands may he transformed into an apple island by add ing pint of apples, stewed and strained