The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-22

ClCc.
First yolume-Conducted by Ida Ames
Willis. Marquette Building, Chicago. 70
whom all inquiries should be addressed
All rights reserved by Banning Co..
Chicago.
When Apples Are in Their Prime.
i wonder IL the apples of the old tree
by the gate
Have been gathered YETI They are
always ripened late.
And how good they tasted, and what
what lots Of juice they had.
In point of usefulness the apple IN
doubtedly holds the same relation to
fruits that wheat holds TO grains. While
in the south it may have rival in its
sweet sister, the orange, 1t adapts itself
to many more variations than the lat
ter, which is more in the nature of a
beverage than solid food material.
The apple is firmer than most fruits
owing to the greater proportion Of cellu-
lose, and to this and to the presence Of
malic acid they owe their laxative prop
critics, properties shared also by cider or
apple wine. They are rich in pectin, and
thus, with few exceptions. form jelly.
The ratio Of sugar to acid varies in diff
feretn varieties; that in the sweet kind
OF desert apple may be as high as 221,
while in cooking apples il is never higher
than 81.
Few other fruits will flourish so far
north as the apple although it is a fruit
Of semi-tropie nature 1t has the addi-
tionai advantage of keeping in excellent
condition the year round and can be
transported and stored for months with
out loss OF flavor.
The dessert apples hold first rank and
include quite a number of well known
varieties, the pipkin. which was a fire.
quent and particular luxury at royal
tables in Shakespeare's time, and TO
which he often refers, is perhaps the best
example of the dessert apple. The name
bling derived from tn fact that this fruit
vas raised from the pips or seeds The
dessert apple must be fragrant, delicate
in flavor, tender, juicy and very diges-
tible, for eating uncooked they must also
be perfectly ripe and the very thinnest
pairing removed, as the most nutritious
as well as the aromatic portion of the
apple lies near the surface. There is
for this reason, a very noticeable differ
cree in flavor beween apples baked or
stewed in their skins and those previ-
ously pared. While uncooked apples,
when well ripened, are most valuable
addition to the diet at any season. they
had better percede the meal than follow
it. and are. in fact, better eaten alone
must always be thoroughly masticated
especially when eaten by children. In
many instances it is advisable to scrape
the apple. using a silver knife and spread
the pulp on buttered entire wheat bread;
then children or those who do not sum
GENTLY masticate their food cannot swal-
low the apple in great Jumps. which are
sure to cause unpleasant results. and the
apple is blamed
digestible and should never be given raw
to children. Cooking. however. often de-
velops In them flavor finer than the
dessert apple possesses. Many apples
which would not be the least palatable
eaten raw, develop a peculiar richness
and piquancy cooked in their skins. The
thrifty cook gladly welcomes the apple
harvest, which provides a delightful adj
dition to her winter store of foods.
Apple Sponge.
Crate two large firm pippins or green
ings into a bowl and cover with one and
one-half cups of powdered sugar, adding
the sugar TO the apple as you CRATE 10
prevent the discoloring OF the apple: beat
the whites of two eggs until frothy but
not stiff; add to the apples and continue
beating until so stiff II viii not drop
from the bowl when inverted Line a
glass dish with thin slices of stale sponge
cake or lady fingers and then heap in
the sponge, dust powdered macaroons
over top Of few chopped almonds and
serve very cold.
Apple Snow.
Pare, core and slice six or eight tart,
juicy apples; stew them in little water
until soft enough to press through a col
lander sweeten to suit the taste and turn
into a deep glass dish let the apples
get cold and then cover with a soft Gus
tard made with a pint Of milk. the yolks
OF three eggs and sugar to sweeten.
Flavor with lemon or orange and when
cold pour over the apples Whip the APP
Tles to a stiff froth with three heaping
teaspoonfuls OF powdered sugar and heap
lightly over the custard.
Apple Puff.
Bake sufficient number OF large. we'll
favored apples 10 make a 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 lemon
OF third OF a cup of syrup from pre-
served pineapple. Beat the mixture until
light, and then add the beaten yolks OF
three eggs and whip again. Fold in the
whites of the eggs beaten TO a stiff froth.
Have ready a cupful Of bread crumbs.
nicely Drowned in butter. Put the pre-
Jared pulp and crum DS II baking dish
in alternate layers and bake for twenty
FIVE minutes. Serve with whipped cream.
Apple Pot Pie.
Line an earthen stew-pan with good
pie paste; put in a layer of sliced. tart
epples. sprinkle generously with sugar
and CRATE a little nutmeg over the top;
then add more apples. sugar and favor
irg. until dish is full. Pour in a little
water, just enough to prevent burning:
cover with thinly rolled paste. leaving
an opening IN the center 10 allow the
escape of steam. Set on the stove where
il will cook slowly or bake in a medium
hot oven long enough to cook the crust
thoroughly. Eat with a soft pudding
sa ice or sweetened cream.
Steamed Apple Pudding.
Make rich light biscuit dough. line
a plain mold with 1t. roll about half an
inch thick: ill the center with apples.
pared and CHARTERED. filing in loosely
Sprinkle with sugar ard a grating OF
nutmeg or any spices desired. Draw the
paste Up over the top OF the apples.
place A cover over the mold and set IN q