Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-01-13
Different Ways to Cook Apples

Different Ways to Cook Apples.
We do we'll in cold weather to use fat
foods, but it is wise also to accompany
these with an acid fruit like the apple.
The apple sauce with roast goose or
pork is always appetizing.
Much depends upon the choice OF the
apples: the so-called cooking" apples
cannot give the best results, and are no
more to be chosen than stale eggs or
rancid butter. We have much to learn
as to the varieties best suited to different
culinary purposes; besides the flavor and
degree of acidity of an apple, its texture
is also to be considered. In general, for
ordinary use, it is best to select apples
that are solid and heavy, not mealy, but
juicy and full of sparkle, neither very
large, nor the smallest in size. To use
poor apples for cooking is to invite poor
results.
Apples may be cut in thick slices and
cooked in the fat of sausages and served
with them. Al firm, solid apple is best
for this. Or, after the apples are cored,
the hollow may be filled with cooked
sausage or pork or poultry minced fine
and baked until the apples are tender.
Apple croquettes are made in various
ways, but are little improvement on the
fried apples.
Apple fritterS are but a variation of
the fried apple; the apples should first
be cored, then pared and cut in four or
five slices, then rolled in -four, dipped in
batter, and fried. They look much like
a doughnut with hole in the center.
Apple salads have been very popular
for several seasons, and here is an at
tractive way to serve them, each indi-
vidual portion in handsome apple
skin. The pulp of the apple is cut small
and mixed with an equal quantity OF
cubes of celery and moistened with a
French or mayonnaise dressing. Nuts
are often added to such a salad.
Baked apples, sweet or sour, have al
ways been popular, and no fancy way OF
serving them will improve their flavor.
But often the skins are tough or i'm.
perfect, and it is best to core and pare
them before cooking. Some varieties OF
apples will retain their shape better
when stewed slowly in strip than il
baked. Some kinds of apples can be
baked and the skin pulled off afterward
leaving rosy tint on the pulp. A strip
of bright red skin left around the centre
of whole apple when cOring and pairing
it for stewing or baking in a sirup will
not only aid in keeping the apple in
shape, but often will be an attractive
garnish.
The pulp of baked or stewed apples il
often beaten into stiff whites of eggs
making the apple snow or float which is
served with a soft custard made of the
egg yolks.
An apple sherbet has strained apple
sauce as its basis, sweetened and flavor
ed slightly with cinnamon or cloves
When half frozen, whipped cream should
be partially mixed with it, and the whole
left to harden. When served, the lines
of cream and apple should be distinct.
The "birds' nest pudding of oul
grandmothers consisted of the whole ap
Piles cored and pared, the centers filled
with spiced sugar. and around them ar
egg batter, which is light and puffy
when baked. The same name is giver
to the apple tapioca when the apples are
left whole.
Here are two types of jellied apples
for the days when a cold dessert il
preferable. For one, the apples are
cored and pared and cooked in thick
strip until tender but not broken, ther
they are drained and cooled. A plair
jelly is made from pink gelatin, favored
somewhat with lemon, and sweetened II
part, at least, by the strip left from the
apples. When the jelly is cool, put 6
layer in mold, which has been rinset
out with cold water. Arrange the ap
pies in the dish, and when one layer Of
jelly is firm, pour in little more. tt
serve, turn out on a dish and garnist
with thick whipped cream.
The other mold is an apple charlotte
or sponge. Apples are stewed, sifted
sweetened, favored, and stiffened witt
dissolved gelatin. AS the mixture be
gins to stiffen, beat in the stiff whites Of
two eggs for each pint of jelly. Garnisl
a mold with candied cherries and angelic;
and fill with the spongy mass. This
like snow pudding, should be served
with soft custard sauce.
APPLE DUMPLINGs.
Make quick biscuit crust, richer thar
for bread, but not quite like pie crust
One pint of -four is sufficient for si1
good-sized dumplings. Core and pare
the apples without breaking them, ant
fill the place where the core came out
with jelly or chopped raisins and nuts
or with bit of the dough. Divide tht
dough in six parts and roll OF pat ou
until large enough to cover the apple
These may be baked or steamed.
APPLE PUFFs.
Sift together one pint of flour. three
level teaspoons of baking powder, ano
one-half teaspoon of salt. Mix into {
soft dough with one scant cup of milk
one beaten egg, and two tablespoons o.
melted butter. Divide among the eigh
cups of the muffin pan and lay sections
of apple on top, sticking the sharp edge
in. Sprinkle with spiced sugar, ther
bake like any mullins. These may bt
eaten like warm bread or served with 6
rich sauce for pudding.
A similar batter, made trifle thinner
may be used for apple fritters. The ap
pie may be chopped and stirred in. OF
cut in thick slices, dipped, and put il
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