The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-25

into deep glass dish; let the apples
get cold and then cover with soft Gus
of three eggs and sugar to sweeTen. Fla
Vor with lemon or orange. and when cold
pour over the apples; Whip the, whites TO
spoenfuls of powdered sugar and heap
lightly over the e4sta nr ;,,,ur
Bake sufficient number of large we'll
naFored apples to make pint of pulp.
WHICH should be removed from the skins
while hot. To this add three-quarters of
a cup of sugar, the juice of half a lemon
or third Of cup Of syrup from pre-
ill light. then add the beaten yolks of
three eggs and whip again. Fold in me
whites of the eggs beaten to stiff froth.
Have ready a cupful of bread crumbs
nicely Drowned in butter. Put the pre-
pared pulp and crumbs in a baking dish
in alternate layers and bake for . min
utes. Serve with whipped cream.
APPLE POT PIE.
Line an earthen stew pan with good pie
PIES sprinkle generously With nO sugar and and
crate little nutmeg over the top; then
ADD s.5 II more apples; sugar and fiavoring, I'M
til the dish is full Pour in a little water.
just enough to prevent burning; cover
with thinly rolled paste. leaving an OPEN
ing in the center to allow the escape of
steam. Set on the stove where it will cook
slowly or bake in a medium hot oven
long enough to cook the crust thoroughly.
Eat with soft pudding sauce or sweet
ened cream.
STEAMED APPLE PUDDING.
Make a rich light biscuit dough. line
plain mold with it, rolled about half an
inch thick; fill the center with apples,
pared and quartered, filling in loosely
meg or any spices desired. Draw the
paste up over the top of the apples; place
cover over the mold and set in a boiler
of water to steam, or it may be tied in
a Toured cloth. allowing room to swell,
and boil; but if the latter method is en-
ployed be careful the pudding does not
become soggy.
APPLE BREAD.
This is recommended as very wholesome
and good. The apples must be well fla
in water until soft. While warm beat this
pulp into the flour, yeast and salt, using
the same process as in making ordinary
apples and -four are used in the proper
ton of one of the former to two of the
water water. and ave Very yi little sugar may be
added, but the bread is better without
this extra sweeteninE.
APPLE CUSTARD PIE.
Press a pint of stewed apples through
a colander: add three well beaten eggs, one
tablespoonful of butter, melted half cup
of sweet rich milk and flavor with lemon
or nutmeg. Bake in thin under-crust for
half an hour
APPLE sTRUDEL4
To make. the strudel paste put tea
spoonful of butter in a cup of warm milk,
add a pinch of salt and one egg: stir this
into sufficient sifted flour to make a soft
dough. Put out a Toured board and
work with the hands for ten minutes
Have a soft dough- but not moist enough
to stick to the hands. Rinse a bowl with
boiling water, also brush the paste with
a little warm water and lay 1T in the bowl,
cover and let it stand for half an hour;
Then turn out on a Toured cloth and pull
the dough out until as thin as paper, plac-
ing the rolling pin on one side to hold 1t
in place. Brush over with melted butter
cloth up at one end and roll the strudel
up like a jelly cake roll. Butter a round
biscuit pan. put in the Strudel and twist
it around like a coil Of rope. Brush well
with softened butter; bake in a medium
hot oven until the paste is well done and
sauce. Good eaten hot or cold.
APPLE FILLING FOR STRUDEL.
Pare quarter and slice five or six fine
greetings or pippins. put them in sauce
pan with a large tablespoonful of butter,
half a cup of sugar and let them cook
gently until the apples are soft; then add
a third of a cup of currants the same OF
seeded raisins and finely chopped citror
or preserved melon rind, favored with a
little grated lemon or orange peel and Il
tablespoonful of tart fruit jelly Let get
cold before spreading on the strudel paste.
APPLES WITH MERINGUE AND
III e-5eltl nos JELLYetf
cook them tender, without breaking, II
| water, sugar and lemon Juice. Drain ano
4 roll each apple in melted cherry or cur
rant jelly, then in some chopped nuts
I Place. the apples dish in q pyramid,
! with a delicately Drowned meringue pyra-
i9 egTyeel' c sr Jelly on top Of each
apple and serve. The syrup in which the
apples are cooked may be served as g
| sauce or stiffened into a jelly, then cut
into cubes and used to decorate the dish.