Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-09-04
Good
Cookery
Copyrighted.


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'He from forth the closet brought heap
OF candied apple, ounce and plum and
gourd;
With jellies smoother than the creamy |
curd,
Mamma and dates, in argosy transferred
From Fez and spiced danties, every one
From silken SaInarcand to cedared Leb-
anon"
With the first green apples in the
market comes the appetite for those
old familiars, apple pie and apple
sauce
How to have them in perfection is
matter OF individual preference and
family custom; but these methods are
universally approved:
Old-fashioned apple pie-Have in
readiness rather deep pie plate
covered with good tender paste. A
tin pie plate is preferred, as the bot
= tom of the crust bakes better. Fill
with tart apples, peeled, cored and cut
jim eighths, piling evenly around the
ledge and heaping slightly in the mid
die. If very dry, add spoonful of
water, but this is seldom necessary.
Sprinkle q half cup of sugar over the
apples and add little nutmeg or Gin
crust and bind tho edges with mar
row strip Of wet cotton cloth to keep
an the juice.
Bake about half an hour and serve
warm or cold, but always with cheese.
Variations in the seasoning for an
apple pie may be found by adding
little cold tea, little of the grated
rind and juice of lemon. Some good
housekeepers insist upon having a lit
tie butter added to apple pie or sauce,
and others think that very little salt
brings out the flavor.
A newer method of making apple pie,
and many cooks think it preferable, is
to put the apples in without either
sugar or havoring and cover with the
upper crust Cut few Sits in the
paste to let the steam out while cook
ing. Brush the top with the beaten
Fyolk of egg and bake. This done, re-
pmove to an earthen plate il the pie is
ITO stand any length of time, raise the
lupper crust very carefully and sprinkle
fthe sugar and spice over the fruit
Add q few bits of butter, replace the
crust and dust with powdered sugar
A slight variation on this is to make a
syrup of water and sugar, allowing
four level tablespoonfuls of sugar TO
one of water favor with lemon or nut
is baked. While the flavor is perhaps
more delicate, the cook whose minutes
are precious as gold may still cling to
the old fashion in apple pies, assured
that they will be eaten and pro.
nounced good.
For the ideal apple sauce, smooth,
clear and not too sweet, try this
method, With sharp knife, silver
preferred, cut the apples into quarters
pare, core, and drop at once into par
( of cold water to prevent discoloration
When all are done, skim out of th,
water and put into large bottomeC
granite or agate kettle, so that the,
will not be crowded Add boiling
water--iust enough to show-coyel
closely to keep in the steam and cool
quickly on the top of the stove, shals
ing often to prevent sticking. As soo
as they are tender, and it will take bu
u few minutes, mash with a silve
fork, sprinkle with sugar to taste
cover again and cook until the sugar
dissolved. Turn into glass dish an
serve hot or cold
A pleasing variation of regular appl
sauce is the addition of few ground G
finely chopped almonds or butternuts
The latter are particularly delicious.
While the storeroom closet shelye
of the forehanded housewife alread
have q brave showing of the earl
small fruits, there are still many bus
days ahead of her in caring for I'll
abundant supply OF apples, pear
peaches, grapes, ounces and barberri
that good Mother Nature is lavish
providing.
Excepting in the tini6st of city fiat
whore every inch of room is at d pr
MUM, or in some inhospitable reglt
where fruit has to be imported, b
homemade preserves, pickles and re
ishes will not only prove superior
quality and flavor to anything you CT
buy for moderate prices, nut will &C
only about half as much. Most hous
wives delight in this avocation. The
is feeling of solid comfort in sect
well-hlled Jars and tumblers and be
ties lined up in symmetrical rows, al
anticipating the pleasure of bringi
forth later the lucent syrupsh for t
delectation of family and guests.
The art of canning properly is oft
quite a mystery to the young hou!
keeper, who has seen it done many
time, doubtless, but has never befc
had the responsibility. Once initiate
however, the labor will cease to 1
pear hydra-headed. Modern methc
and appliances are doing much
Tighten the labor of putting up fru
The gas range or q good oil stove i
boon to the preseryer, as it is mt
cooler and easier regulated. Self-se
ing Jars are within the reach of ev
one. Large mouthed ones, with 81
or porcelain lined covers, are preferat
For the small family, pint Jars
the more convenient These, with
rubbers, should be thoroughly scalt
and hot when the filling begins E
cans that have been put away scru
,a+,' lously clean need scalding and the r
Der rings must be in perfect conditi
Many cans of fruits and vegetables
lost through carelessness in this
5pect.
ri All fruits from the market should
washed before using, and those fl
home gardens should have sim
treatment, if they have been expo
to dust or if any insecticide has /
employed near them.
Prepare the fruit with care, hand
the delicate kinds as little as posi-
While the fruit is cooking, heat
jars by rolling in pan of hot wa
II When ready to fill stand on the /
of the stove, or table close at BIZ
in another small basin, with han
having wet cloth folded in the
tom. Fill with the scalding fruit,
ping silver knife or spoon aroun
the jar next to the glass, so tina
air bubbles may escape.