Staunton spectator and vindicator. [volume] (Staunton, Va.) 1896-1916, 1905-10-13
NEW APPLE RECIPES.

| Sp alist " contains the following.
| We are under many obligations to
Miss Eva. r Robinson, one of the lead
ing educators in Quincy, for the fol-
lowing very valuable recipes for cook
lg apples, not only for national apple
day, but for all other seasons OF the
year. No teacher of domestic science
in the middle West stands higher than
Miss Robinson, and her recipes may be
used with the utmost confidence.
DINAH'S BAKED APPLE.
Core and pare six apples. Place in
b liking pan; sprinkle with One,half
cup sugar. Put the juice of one half
lemon into one cup water; pour over
apples. Bake until tender, but not
mushy. Remove to serving plate; fill
center of each apple with jelly and COW
er With meringue. Brown and serve.
MERINGUE.
White of one egg beaten stiff. One
tablespoon powdered sugar beaten in
and one tablespoon powdered sugar
folded in. Flavor with one half tea
spoon vanilla and one fourth teaspoon
extract of lemon.
COMPOTE OF APPLES.
Make syrup with one cup of sugar.
one cup of water, one inch stick Gin
nam0n, the juice of one lemon. Boil
slowly for five minutes. Core and pare |
six apples and cook them in the syrup |
until almost done; drain and finish by |
baking Boil syrup down to a jelly. |
Fill centers with whipped cream. Pour
syrup around apples; Sprinkle them
with chopped nuts and put whipped
cream around base.
APPLE SNOW.
Boil until tender four perfect apples
bright red ones preferred) in the skins.
Pare and put pulp through sievei
here should be three fourtns of cup
If pulp. Beat the whites of three eggs
lnull stiff. Add one-half cup powder
ID sugar; beat, then add the apple pulp;
,eat until like snow. To serve, place
ONE currant or other bright cOlored
ely in bottom of a tall glass and then
i'll with apple snow. This may be
erved with boiling custard.
APPLE BUTTER PUDDING.
Pare, core and quarter four apples.
Place in baking dish, sprinkle with
ne-half cup of sugar aud cinnamon.
sake until about half done. Then pour
yer them the following batter. Mix
ne pint flour. one-half teaspoon salt,
our teaspoons baking powdered; rub 4
q one-half cup butter. Beat one egg I
7ell and add it to one cup OF milk. ,
tir this into the dry mixture.
After batter has been poured over
pples, finished baking, Served with
emon sauce. I
LEMON SAUCE.
Make syrup of three-fOurths of a
up of sugar, one-half cup water. Boil
ca minutes. Add two teaspoons but /
Ell and two tablespoons lemon juice.
ESCALLOPED APPLES.
Butter a pudding dish. Put in layer
f bread crumbs, cover with layer OF
liced apples. Sprinkle with one fourth
up sugar and little cinnamon. Re-
eat layer until dish is full, making the
asst layer of crumbs mixed with melt
ID butter. Pour over all one half cup
water and juice of one lemon. Bake
lowly about an hour. Serve with
reaLn.
APPLE SALAD.
Select six perfect apples (brlght red
mes preferredj Cut slice off at stem
nd; remove pulp in as large pieces as
,ossible, taking care not to break the
kin, so that when the apple is hOl- |
owed it can be used as cup, Cut up
he pulp in small cubes, mix with two
ups celery cut i'll like sized pieces, and
one-half cup chopped nuts. Mix
With boiled salad dressing, fill apples,
cover with the slice cut from end of
apple Serve.
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