The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1907-12-18
Household Matters,
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Some Apple Dainties.

VI SSIfluS dppleS, uuI tAeiS die
baked apples and baked apples.
For variety's sake try peeling
them before baking. Peel and core
the apples carefully, fill the hollows
with sugar and any spice preferred
lay in an enameled baking pan, pour
ing just enough water to cover the
bottom, then bake in moderate
oven until tender and delicately
crisped on the surface. Sometimes
a bit of butter is placed on top OF
each apple before putting in the oven
Meanwhile take the cores and peel.
ings, cover with water and stew gent
ly, add a little nutmeg, cinnamon OF
lemon, and pour over the apples
cool in the pan in which the apples
are baked, then serve cold with
cream.
Apples should never be baked in
tin, which darkens both apples and
juice.
Filings for Baked .Apples.-As q
variety is the spice Of life, even in
baked apples, here are a few good
filings that may be used from time
to time. Nuts are specially nice fol
this. Any kind may be used, but
pecans, black walnuts, hickory nuts
or butternuts are perhaps best. For
a dozen large apples, cup and hall
of the meats will be- required. Chop
fine and mix with sugar, allowing a
dessertspoonful for each apple. Fill
the cavities and bake in the usual
way. A half banana sprinkled with
sugar and lemon juice makes a good
filling for an apple. Figs and dates
steamed, chopped and rolled in sugar
chopped nuts with strips Of lemon or
orange peel, or honey and butter are
all appropriate and usually approved
Baked Apples to Serve With Meat
Wash and core tart apples, then fill
with equal parts crumbs and mush'
rooms. Season with catsup or fine
herbs as preferred. Put bit o,
butter on top of each apple, add q
little water to the baking pan and
bake until tender. D.. .
Fried Apples.-These are also ex.
cellent served with any form Of pork.
Select large, firm apples rather tart
and wash without pairing. Core, cut
in slices half an inch thick, then
, brown in pork fat or butter, turning
with a pancake turner so as. not tc
break. They should be tender, but
not broken. If preferred a trifle
sweet, sprinkle sugar and cinnamon
over the uncooked side just before
turning. Fried apples are especially
nice with fried pork or sausage.
Apple Croquettes.-Put over the
fire in a saucepan one cup stale
bread crumbs and a half cup milk.
Cook, stirring constantly until
smooth, then add one large apple
chopped fine, and a dozen almonds,
ground, the yolks Of two eggs beat
en- with a tablespoonful sugar, a
tablespoonful lemon juice and the
grated rind of half lemon. Cook
until thickened, then turn out on
to platter to cool. When quite
cool form into croquettes; roll in fine
crumbs and fry in smoking hot fat.
Serve with caramel sauce, maplo
syrup or powdered sugar. . o.. ..
Scotch Apple Tart.-Peel and core
a half dozen tart apples and place
in a crock in a slow oven, aiding
neither water nor sugar. When ten
der mix in Sultana raisins, allowing
a quarter of a pound to each pound
of apples. Turn into deep baking
dish, sprinkle with sugar and grated
lemon; cover with a top crust, prick
ing we'll to allow for the escape OF
steam, and bake in a quick oven.
Serve with milk.
English Apple Tart.-Peel and
core tart apples, put into a large
saucepan, cover with boiling water;
stew gently until the apples are ten
der, but unbroken. Line the edges
Of deep pie tin with crust, then fill
the centre of the dish with apples,
dropping into the centre Of each a
spoonful of orange marmalade. Cover
the top of the dish with strips of pas
try arranged lattice fashion and bake
quickly until brown. Serve hot.
Baked Apple Patties.-Take from
bread dough, when ready to mold
into loaves, as much as would make
one small "brick" loaf. Into it work
one egg, beaten with two tablespoon
fuls of sugar, using a spoonful or SO
of -four If too sticky to handle, but
only as much as absolutely is neces-
sary. Roll out on a Toured board
until half an inch thick, then cut in
circles with large cup or cutter.
Have ready some thick apple
sauce, which has been stewed with
raisins-a half cupful to a pint
until the latter are tender. Wet the
edges of the circle, in the centre put
one or more spoonfuls Of the sauce,
cover with a second circle and pinch
the edges firmly together. Place an
inch. or more apart on creased pans,
let sand until the dough begins to
rise, then brush the top OF each with
a little beaten egg yolk and bake
in a quick oven.-From the Wash
ington Star.