The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1907-01-24
SCOPE OF THE APPLE.
Many and Appetizing Dishes Can Be
Made from this Fiuit.

Made from this Fruit.
Tho apple is in It's glory Its posi-
bilities in the matter of appetizing
dishes "to set before the King" are
almost endless. Here are some of the
more delicate and less familiar of
them:
To make apple float take table,
spoonful of red apple or crabapple
Jelly to each of white egg and whisk
until the mixture is quite light and
foamy. Pour a plain custard into a
deep glass dish and pile the mixture
over it. Serve with sponge rush fin
gers.
For ginger apples takes some hard,
smooth-skinned apples and cut them
into quarters. To every pound of
apples allow quarter of pint of
water and half a pound of sugar.
Boil the water and sugar together
until they become thick syrup, then
pour this over the apples, allowing
them to stand for twenty-four hours.
Then add the same quantity of su-
gar as used for the syrup, and to
every pound of the fruit half an
ounce of bruised ginger and pinch
of cayenne pepper tied up In muslin.
Let this simmer until the fruit is
transparent, add q small tablespoon
full of gin, and put into jars, cover
ing as tightly as possible. The ginger
and muslin should be carefully re-
moved.
For apple snowballs, boil one
quarter pound of rice In water until
perfectly tender. Pare and core
few apples, replace the core by two
cloves, brown sugar and a sqeeze of
lemon juice. Cover each apple with a
little rice and tie up separately In a
cloth. Boil for half an hour and
serve with q sweet sauce favored
with lemon.
Pare and remove the core from
seven large apples and place in a
pudding dish. Put in each apple one
teaspoonful of sugar and little
grated lemon rind. Bake until soft but
not broken. Remove from the oven,
pour over them one pint of hot milk,
In which have been stirred the beaten
yolks of three eggs, one small cup of
sugar and little salt; place back in
the oven and when the custard is set,
let cool. Cover the top with the
whites of the eggs well beaten.
Pare half dozen good apples for
apple compete, scoop out the middle
without breaking the fruit. Place in
q pie dish with quarter OF pint OF
water, half pound of sugar and the
rind and juice of half lemon. Cover
the dish and cook in hot oven un-
til the fruit is quite tender. When
done, pour over the syrup with
dessertspoonful of rum added to it,
and serve with Devonshire cream.
To stew apples in port wine pare
and core two pounds of sweet apples,
put them into a stewpan with three
wineglassfuls of port, one and one
half pounds of sugar, the rind and
juice Of two lemons, and cinnamon
to taste. Simmer gently, removing
the scum; turn the fruit with fork
from time to time without breaking
them. The apples should be lifted
out first, and the liquor boiled for
five minutes afterward and then
poured over them.
To prepare pink apple snow, pare
core and boil six large apples to
pulp, and press them through sieve.
Sweeten to taste, and then to every
tablespoonful of apple add tea
spoonful of currant jelly. Whisk
90 e;x IA
two heaped tablespoonfuls of sugar.
and when frothing add them to the
apple mixture, whisking all together
until quite light. Pile high on glass
dish and add a currant or strawberry
Jelly garniture. This dish Is one
very suitable for children and in
valids.
For fried apples. slice some ap-
pies, dip them in a batter made of
one egg, sugar, milk and -four
enough to thicken. Fry a golden
brown, sprinkle with lemon juice and
serve very hot.
Apple skin jelly does not sound
attractive, but 1t as good as jelly
made from apple Juice. So much
Juice is left in the parings that II
these are boiled down and strained
one will find they have as good
grade of jelly, and few extra tum-
blerfuls.