Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-09-29
Apple Recipes.

hRPAS ANSSskSs
When apples become prominent again
among the supplies, the housewives Gu
linary horizon has radically broadened.
Delicious and useful as are the summer
fruits, not one admits of so wide and
continual use as the apple, whose ap-
pearance is a prophecy of approaching
frosts. 1t is adapted, indeed, to every
meal and between meals in the day, and
to nearly every course, from the intro
ductory one that whets the appetite
through entrees and salads to the des-
sert. Before the winter fruit comes in
and after it is past there are two sea-
sons when it is difficult to get sharply
tart apple such as is best for cooking.
On the principle, doubtless, that "good
things are scarcest," it is the fiavorless,
neither sweet nor sour, sorts that are al
ways to be had. But even the tasteless
apple has an advantage over most fruits,
because it lends itself so kindly to other
flavors. When the apples for pies, sauce,
dumplings or other uses are not suffi-
GENTLY sour, lemon juice may give the
needed acid.
If they are flavorless, mingle with them
pineapple, peach or ounce. Some per-
sons use pears with apples-the hard
winter sorts. Butter softens and &C
centuates the apple acid and flavor. Bits
of it should be strewn over the top of
the pie before putting on the upper
crust. 1t is New England within, as old
as the Puritans, to put butter in apple
sauce. Three or four tablespoonfuls of
thick cream in the apple pie will add to
its richness. For spices there are CHINA
mon and nutmeg alone or together. The
observant housekeeper early learns her
family's preferences. Bits of lemon
peel in the pie or the apple sauce make
a change in it's flavor. Children, as a
rule, express strong approval of such an
admixture as caraway seeds or raiSins.
An Oriental custom of eating salt with
apples suggests, it is said, a reagent for
the fruit acid, which some persons find
hurtful.
For a deep dish apple pie make rich
biscuit crust, roll it thin and line por-
celain pudding dish. Slice good green
ing apples and place them in the dish,
covering each layer with tiny bits OF
butter and sprinkling with sugar. Crate
nutmeg over the top layer, add one hall
cupful of water, cover with the paste, in
which gashes have been made, and cook
in moderate oven until colored nice
brown, which should take one-half hour,
Serve cold with an abundance OF cream.
Apple porcupine is another delight
full variation. Pare and core the apples.
Make syrup by boiling sugar and water
in equal proportions. AS soon as the
fruit is pared, before it is discolored by
standing, immerse it in the syrup and
cook until it is easily pierced with a
straw. Then draw the apples from the
LIQUID and ornament the sides of each by
piercing them with blanched half al
monds. Fill the cavities with jelly, pre-
served fruit or marmalade and serve hot
or cold with cream. With the remaining
syrup and the skins and cores, apple jelly
may be made.
TO make enough apple pudding for six
persons butter deep pudding dish and
half fill it with tart cooking apples peel
ed and sliced. Sprinkle very lightly
with sugar and cover with soft crust
made as follows: Sift together one and a
half cupfuls of flour, one teaspoonful OF
baking powder and half teaspoonful OF
salt. Place in a deep bowl and cut
through the mixture a piece of butter
the size of an egg. Then mix with milk
to the consistency of thick dough that
will just drop from the spoon. Spread
over the top of the apples and cover with
an inverted dish, to allow room for
swelling. Cook in moderate oven for
three quarters of an hour so that the ap-
Piles may become perfectly tender. Then
remove the cover and brown the crust.
Turn out of the dish, sprinkle with graf.
ed nutmeg and serve with cream and
sugar or with hard sauce. Make a
creamy sauce by adding two tablespoon
fuls of cream to hard sauce made with
quarter of a cup of butter and half a
cup of sugar.
Apple ginger, an easily prepared con-
serve, may be kept ready for use for
weeks at time. Chop five pounds OF
peeled sour apples. Put them in stew
pan with three pounds of brown sugar,
the juice and rind of three lemons, an
ounce of ginger root and water to cover
the fruit. Cover and cook slowly for
several hours, adding water as it is
needed McCall's Magazine.