Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1905-01-14

to break them, but to allow the fruit
10 steam evenly. Then add one quart
of sugar and cook fifteen minutes long
er. Fill hot jars with the fruit and
seal at once. Apples may be caned
without sugar II desired, but a little
sugar helps to bring out the flavor of
he fruit.
Apples in some form are an excel
emit accompaniment OF all meats, and
particularly roast pork and goose. They
?an he fried, baked OF stewed, ANA wttt
litne variation they may be made
to seem like a new dish. When per
pairing apples for frying they should
be cut into slices half an inch thick
across the fruit and should not be
peeled. but the cores should be re-
moved. Fry the slices in butter, cook
ing each side to a nice brown. Ar
range them in rows upon hot platter,
letting one slice overlap the another.
II fried apples are to be served with
fried bacon, pork chops, or salt pork,
the sliced apples should be cooked In
the fat from the pork, putting the
fruit into the frying pan after the meat
has been cooked. Serve them on the
same platter.
A Southern dish of fried apples is
prepared thus: Cut the apples into
thick slices or into eighths. Roll each
piece into beaten egg, to which couple
If spOonfuls of milk or water has been
added and then in crumbs, and light
~ dredge them with -four. Fry them
n plenty of butter until they are tender
and a nice brown Then arrange them
I'll hot platter. Pour into the frying
pan q little milk and stir until it is
boiling; then pour it over the apples,
and they are ready to serve. If the
PRESSING does not seem thick enough
few crumbs should be added; or it
may be thickened with little -four
Frequently half dozen chopped rails
ms or a spoonful Of dried currants may
be added with the milk. 3:
A good apple sauce to eat with meats
Is made by putting into a porcelFfp,
or earthern dish two quarts of peeled
Juartered and cOred apples. Sprinkle
over them half cup of sugar and one
cup of water. Flavor with little gin,
ger, lemon or cinnamon, according to
taste. and put hits of butter over the
Top. Cover the dish and let the apples
cook slowly over the back of the fire,
where they cannot burn but will Just
air,nfVaa FOR nnh q MI hnI1pc
The Old-fashiOned down East man
ner in which our grandmOthers made
apple sauce is still the faYOrite New
england recipe, for in no other way but
by long, slow cooking can the delicious
flavor and color be obtained. Peel
quarter and core firm, good cooking
apples and put them into a bean pot
or stone Jar that has fitted cover
Add one and one-half cups of sugar
and pour over them half cup OF
water. Cover the pot closely and as
substitute for the brick ovens, so
lear to the hearts of our ancestors.
put the stone pot into the range oven
as soon as the evening meal has been
prepared and let the pot remain until
the next morning. The slow cooking
is what makes the sauce so delicious.
TO make apple jam-Peel, core and
slice sour apples, weigh them and al
low as much graduated sugar as you
have fruit. Put the sugar into a pre-
serving kettle and add only enough
water to prevent the sugar burning be-,
fore 1t Is dissolved. Place the kettle
over the ERE and make syrup. AGA
the apples, the juice and grated rind
of three lemons for five pounds of fruit.
and few pieces of ginger. Cook this
until the apples look clear and yellow.
Turn into jelly glasses, and when the
Jam becomes cold cover them.
Jellied apples make a delicious des-
sert. Put half a box of gelatine to
soak in half cup of water. Place
over the fire a saucepan containing
generous pint of water and the same
amount of granulated sugar. When
the sugar Is dissolved boil the liquid
ten minutes. Meanwhile have two
quarts Of tart apples peeled, quar-
tered and coFed. When the syrup has.
cooked the required length of time put
in a few of the prepared apples and.
let them cook slowly until they are
tender, but still retain their shape.
Remove the cooked apples with q skim
mer and spread them upon dish until
all are cooked. Take the pan from the
fire, add the soaked gelatine to the
syrup, and stir until 1t Is entirely dis
solved. Arrange the cooked apples In
layers in q mold, and between the lay
ers Of fruit sprinkle few blanched
and chopped almonds, also tiny bits OF
candied cherries scattered here and
there. Pour the liquid jelly over the
apples and place the mold In q cold
place to harden. When ready to serve
turn the jellled shape upon shallow
dish and pour boiled custard round
1t, or whipped cream sweetened and
favored may used.
TO make compete Of apples-AIake
a rich syrup of granulated sugar and
water. Peel, halve and core tart ap-
pies. Drop them into the saHcepan
with the syrup and cook them slowly
until the fruit Is tender and can be
pierced with a spllnt. Take out the
apples and arrange them high OIL a
pretty dish, To the syrup add lemon
sliced thin and a few seeded raislns.
Let the liquid cook until 1t will be u
Jelly when cold. Pour this over the
arranged apples by the spoonful, so
that the syrup will run in around the
fruit. the last OF it being cold enough
10 cling to the apples.
A simple aud wholesome dessert is
apples cooked with sago or tapioca.
Soak half a pint of taploca or sago
over night in one and one-half plnts
of water. In the morning cook it
thirty minutes. Peel and remove the
cores from the apples enough to AZ q
pudding dish. Butter the dish and ar