New-York tribune., 1904-09-27
THE APPLE IN COOKERY.
It's Many Uses Not Generally
Kn0un-ErceHent Recipes.

There are almost as many ways OF cooking
apples there are OF preparing eggs or potatoes.
from which It IS said that one hundred different
dishes be made The apple has undecided
a flavor OF its own that it be readily used IN
combination with other fruits and will take on
their favors most satisfactorily. For this reason
and also owing TO its Jelly making qualities II is
excellent to a foundation FOR grape peach
and any jeIies which form with difficulty. Grape
Jelly viii form into drm mould If the grapes
are mixed with one-thrd their bulk OF apple skins
and cores. There will not only be considerably
more Jelly but the flavor OF the grapes will not
be impaired by the addition. Housekeepers as a
rule do not know this. Peach Jelly will not form
at all unless part apple skins used. Take
equal quantities Of apple skins and peach skins.
adding also the cores and the peach stones Barely
cover them with water Then strain and boil the
mixture for twenty minutes until it looks
"syrupy." Measure and take equal parts of syrup
and granulated boil until it forms
Plain apple skin jelly be made by this rule,
and favored with bitter almonds. lemon. ounce.
orange or grapes. If the apples naturally rich
IN favor themselves. they apt 10 be in the
fall. there is need OF any extra havoring In
making apple jelly take good tart apple that
has a bright red skin. Rich red peelng will I'M
pa-t color to the Jelly and make it pretty TO look
e. Marmalade can be made in exactly the same
way, only pressing the pulp through a wire sieve
instead of straining it through jelly bag Later
III the year. when apples are losing flavor and
richness. excellent marmaade be made OF
II ]
orange or lemon rind- When straining apple jelly
through bag It is we'll to squeeze out all the fine
pulp possible.
Apples combine well with ounces In fact.
ounce preserves are greatly improved II put up
with apples The ounce is especially attractive
alone. because 1t is strong in favor When a
preserve Of both apples and ounces has stood IN
sealed Jars for months it is difficult 20 tell
which is which, the apples have so completely
taken on the flavor OF the other. the ounce being
I E-,- -4f-l,~A
A well tried New-York recipe calls for half and
half ounces and apples. Steam the ounces after
peeIing and cutting them in quarters. until they
are tender, but not broken II will take about
half an hour, Weigh both the ounces and apples
! before cooking them. Measure the water in which
the ounces we're boiled and allow pound Of sugar
10 every cupful. Boil the ounce water and sugar
| together for ten minutes Then cook slowly
yDsor, - tha snDes ~ vou can n the svrup until
! they are bright red II VIII take about three
add more. and so on until all OF II IS cooked. Do
tender rut the fruit IN the jars and pour the
! syrup it when cold. 1t should form a deli
The aiinees arc better for being simmered untn
/ reddish in hue IN the same syrup the apples are
! serve. II reaches the height ot perfection when
/ Apples are also delicious preserved with ginger
root and lemon. Prepare them as you would gin
/ one tires OF ordinary apple sauce, ana for 4
/ change cooking the apple sauce IN the oven IS
most acceptable Cut the apples IN la-Se quarters
/ and sprinkle them With sugar Place them in an
oven sor several hours Flavor them with small
j chips OF lemon peel x they are lacking in taste
| When ready take out they should be 4 rich red
/ and perfect form.
! Fried apples gUod with pork chops Cut
peeled apples into slices after cor!nR them, and
fry IN very little hot butter until delicate brown.
/ ITedEe with cinnamon and serve hot
Apples can be used in an indefinite number OF
/ ways n preparing cakes. pies and putdings- One
/ or cups OF grated apple of rich favor make
/ excellent addition 70 "A plain ice cream. Here
are a few appetizing dishes Sh~re apples
| used TO advantage
! APPLE MERINGUES