Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-12

perfect apples, wipe. core. then steam until
| tender. For the filling allow a quarter
pound of candied cherries and two ounces
| mer with half cupful of sugar and cup
| OF water. Arrange the steamed apples in
| deep glass dish. drain the fruit and fill
| the centers Of the apples heaping full.
Boil the syrup until thick, flavor with sher-
ry and dip over the apples. Chill and serve
| with whipped cream.
Another tempting apple dessert is this,
| as taught at one of the cooking schools:
| Green Apple Jelly.-Core and quarter five
large apples and steam in saucepan with
| two tablespoonful Of water until tender.
! Rub through PURGE strainer and add to
! 1t two tablespOonfuls Of gelatine which has
| been soaked for a half hour in a half cup
| OF sugar and a little green coloring (the
| juice of spinach Is excellent). to make about
| the color of an ordinary green apple Fla
vor with the Juice of half lemon and
| little of the grated yellow rind, turn into
| mold and set on the ice. When ready
| to serve. turn out on a glass platter, strew
| q rev chopped pistache nuts over the top
| and put border Of whipped cream around
| the form. Blanched almonds may he SUBJ
| stituted for the pistache nuts if preferred
| Apple Slump.-This is an old-fashioned
| New England dish. that tastes better than
Its name would indicate. Pare. core and
quarter dozen tart, juicy apples; place
| In kettle on the back of the stove and
| pour cup of boiling water over them
Let them stand for five or ten minutes
| then add two cupfuls Of molasses. Cook
| five minutes and cover with paste made
| from heaping pint of sifted flour a tea
| spoonful of sugar. two of baking powder
ana sweet milk to make soft dough.
| spread this evenly over the apples, which
| should De soft, but not broken and cook
| Tor twenty-five minutes, without lifting the
cover. Serve hot with liquid sauce made
| by dreaming a half cup of butter with one
| OF sugar. and stirring in just before serv-
ing scant cupful Of boiling milk or water,
| and seasoning to suit the taste.
Glove Apples Ito serve with roast meats
| or game).-Select tart red apples not too
| mellow. Weigh before pairing, and allow
three.quarters of pound of sugar to each
! pound OF 1rult. Pare and quarter the APP
| pies. reserving some of the incest red skins
| Tor use later. Make a rich syrup of the
| sugar with water. and when it begins to
| tMcken. drop In the apples, and simmer
SLOWLY until they are clear Remove care
! fully with skinner and set aside Into
| the syrup put number of whole cloves al
| lowing half dozen to each pound of sugar
ana the RED panngs that were reserved
COOK until the syrup begins to jelly; take
| out the parings. but leave the cloves in and
| turn the apples.
Crystal Apples with Oats.-This was one
| of the attractive dishes demonstrated at
| recent pure food exhibit. Wash peel
naive and core four large, tender, sour ap-
| pies. Make syrup, using one cupful OF
| graduated sugar, and cup and half of
| boiling water. AS the syrup thickens drop
In the apples. and simmer gently until ten
DER. Lift out carefully roll each piece in
saaLuia.eo sugar. lay In the serving dish,
| pour the syrup over them, and cover with
| oatmeal porridge. Serve with cream plain
| or whipped
| most acceptable addition to the dinner as
an accompaniment to roast pork or veal or
baked fish. Cut nice, fat. salt pork in
smces; parbotl Then fry crisp. but do not
| allow them to blacken Core as MANY large
tart apples as are required, but do not pare
| Slce In three or four crosswise rounds and
dip In batter made of one cup of -four, one
| teaspoonful of baking powder, a pinch OF
salt. and sweet milk to make the consist
ency of thin pancake batter Have the
| pork drippings nice and hot, dip each slice
OF the apple In the batter coating both
sides and fry light. delicate brown in the
| hot drippings.
Baked Apple Dumplings.-Peel and core
eight tart. juicy apples, filling the core cav
lty with sugar and a pinch of cinnamo or
| cloves. Make soft crust, as for baking
powder biscuit; roll in sheet about a quar-.
ter of an inch thick. and cut in eight pieces
| set each apple In the center of slice and
| cover pinching the edges together over the
apple. Lay them side by side in pudding
dish, spread butter over them and bake to a
russell brown. Take from the oven cut
| pour in this aperture sauce made of but
ter and sugar, dissolved in boiling water
| with little nutmeg grated in. Put table
| spoonful of this sauce In each dumping.
| then place carefully on a platter and serve
| hot or cold with rich sweet cream and
sugar.
Apple Jelly-Core and quarter red astra-
Khan apples. removing all bruised or dis
colored spots, but leaving the skins on 70
give the rich color. Cook slowly until ten
| der with enough water to keep them from
| screening. When soft put into jelly bags
ana allow them to drip over night In the
morning measure the juice and put II on to
cook. Allow pound of sugar to each mint
| OF the juice, and place the sugar in shallow
pans In the oven to get thoroughly heated
through When the juice has boiled twenty
minutes stir in the hot sugar and stir nnfiI
1t is all dissolved. Remove the spoon. let
| the syrup just come to boil and take from
| the fire. Have the jelly glasses and bowls
| rolled in hot water and fill with the scald-
| Ing juice. which will Immediately begin to
'jell." When thoroughly cold cover with
white paper dipped in the white of an egg
| or parafHne, then paste on a thick paper
| cover. This jelly is a beautiful color, and
is delicious for tarts. cakes or to serve with
meats. leaf Of rose geranium is some
times put in each glass to add to its dis
| tinctive flavor.
Ethereal Apple Sauce-Boil half dozen
large. tender apples In their skins until the
| skins burst; strain through PURGE sieve
| and set aside until cold. Whip half a pint
| of cream and the whites of two eggs to a
stin froth: add the apple pulp and sweeten
( to taste. Place in a mold on the ice until
| needed.
Nut Apple Eauce.-A pleasant addition to
: the regulation apPle sauce may be found