The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1907-07-24
SCOPE OF THE APPLE.
Many and Appcti1ing Dishes Can BE
Made from this Fruit.

Ht upplc ~ III ltA EiolNs iLA poSoi
bilities In tho matter of .appetiZinl
dishes ito set before tho King" ar,
almost endless. Here are some OF tn,
more delicate and less familiar o.
them:
To make apple float take table
spoonful of red apple or crahapplC
jelly To each OF white egg and whisk
until the mixture is quite light and
foamy, Pour plain custard into a
deep glass dish and pile the mixture
over 1t, Serve with sponge rush lin
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 4 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 hourg.
Then add the same quantity of SUI
! gar as used for the syrup, and TO
every pound of the fruit half al
bunce OF bruised ginger and a pinch
OF cayenne pepper tied up in muslin
| Let this simmer until the fruit Is
transparent, add a small tablespoon
fui of gin, and put into Jars, cover
Ing as tightly as possible. The ginge.
and muslin should be carefully re,
moved.
For apple snowballs, bell one
quarter pound OF rice in water until
perfectly tender. Pare and core a
few apples, replace the core by two
cloves, brown sugar and sqeeze OF
lemon juice. Cover each apple with
little rice and tie up separately in a
cloth Boil for half an hour ana
serve with 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 find, Bakcuntilsoftb but |
not broken, Remove from the oven, I
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 a 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 tho fruit Place Ia
a pie dish with a quarter OF pint 81
water, half q pound Of sugar and the
rlnd and juice OF half lemon Cover
the dish and cook in a hot oven I'M
til the fruit is quite tender When
done, pour over the syrup with a
iessartspoonful of rum added to it,
and serve with Degonshire cream
To stew apples in port wine pare
and core two pounds Of sweet apples,
put them into d stcwpan with three
Of port, one and one
lalf pounds Of sugar, the rind and |
uice Of two lemons, and cinnamon
o taste Simmer gently, removing /
bio scum: turn the frait with fork .
rom time 10 time without breaking i
hem The apples should be uftcd /.
mt frst. and the liquor boiled for !
I've minutes afterward and then
ioured over them II
To prepare pink apple snow, pare !
ora and boil Six large apples to
ulp. ana press them through a steve. II
wceten to CASTE, and then to every r
of apple add tea 8
poontul Of ourrant Jelly Whisk
he whites of six or seven eggs with
yo heaped tablespoonfuls OF sugar,
nd when frothing add them to tho
pple mixture, whisking all together u
ntil quite light Pile high on a glass
ism and add a currant or strawberry
'lly garniture This dish Is one
Try suitable for children and in !.
lids
For fried apples. slice some ap- Z
les, dip them in a batter made Of =
le egg. sugar milk ana -four N
Tough to thicken Fry a golden
own, sprinkle with lemon juice aad m
rye very hot w
Apple skin jelly does not sound la
tractiye, but it as good as jelly
AIDE from apple juice So much :.
lee is left ia the parings that IL Il
csc are boiled down and strained -
e viii find they have as good M
ade of Jelly. and few extra tun- In
srfuls foI
E)J sH5IOLD SUCaESr.ONS. do