Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-09-12

to break. They should be tender but |
not broken. If preferred, trne 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 saucepan one
cup stale bread crumbs and half. cup
milk Cook, stirring constantly, until
smooth, then add one large apple chop
ped fine, and dozen almonds, ground,
the yolks of two eggs beaten with a la
bleshpoonful sugar, a tablespoonful lem
on Juice and the grated yellow rind of
half lemon. Cook until thickened. then
turn out on to platter to cool When
quite could, form into croquettes, roll in
fine crumbs and fry in smoking hot fat
Serve with caramel sauce, maple syrup
or powdered sugar.
INDIAN APPLE PUDDING.
Peel and core a dozen tart apples
Scald quart of milk, then add a cup
Of Indian meal, mixing and cooking
carefully for several moments. Add a
teaspoonful salt, cupful each molas
ses and finely chopped suet, then pour
over the apples arranged in a buttercd
baking dish. Bake a couple of hours.
This is Southern dish commonly
known as appla ponc.
SCOTCH APPLE TART.
Peel and core a half dozen tart apples
and place in a crock in Il slow oven, add
ing neither water nor. sugar. when
tender mix Sultana raisins, allowing
quarter OF a pound to each pound Of
apples Turn into a deep baking dish,
sprinkle with sugar and created lemon;
cover with top crust, pricking we'll to
allow for the escape of steam. and bake
in quick oven. Serve with milk.
ENGLISH APPLE TART.
Peel and core tart apples, put into
largo saucepan, cover with boiling water;
stow gently until the apples are tender,
but unbroken. Line the edges of deep
pit tin with crust. then fill the center OF
the dish with apples. dropping into the
center OF each spoonful of orange mar
| maladc. Cover tho top of the dish with
strips Of pastry arranged lattice fashion
and bake quickly until brown. Serve
bot
RUSSIAN APPLE PIE.
Peel and core eight large tart apples,
put into a baking dish with a little Wa
ter ana bake until tender Press through
sieve into a large bowl. and set aside
to cool and chill. Add three-quarters of
| Il cup of sugar and tho whites of four or
! five eggs beaten stiff. with a few grains
! Of salt and little lemon Juice and graf
| ed peel to season. Beat this mixture
until white and light. turn into a butter
cd dish and bake about twenty minutes.
Serve hot with sugar and cream
! BOSTON APPLE PIE WITH CREAM
CHEESE.
Line a pie plate with good crust. then
fill with tart apples, stewed. pressed
through a ricer and swcetened to taste.
Season with nutmeg or cinnamon. Press
a cream cheese through a ricer, and add
Ia it a scant cup rich cream, whipped
stiff Season lightly with salt. Pu,
this into a pastry bag or tiff paper fun
mel and press on to the top of the pie in
fanciful pattern
GERMAN APPLE KUTCHEN.
Beat one egg and add to it a cup o.
milk. Mix well. then add two and two
thirds cups sifted our that has been
slightly warmed. Beat well. Dissolve one
third compressed Yoast cake in two
tablespoonfuls lukewarm milk and add
to tho water with two tablespoonful
softencd butter. Kncad thoroughly in tho
bowl, manipulating with hands and
spoon until the dough feels elastic and
vclvety. Cover and stand In a warm place
,,.
ed board and roll into n sheet about hall
an inch thick. Place on n creased tin
spread with butter. sprinkle lightly with
sugar, then arrange closely over the tor
enough overlapping slices of apple tc
cover. Wipe over with butter, sprinkl.
with sugar ana plenty Of nutmeg or Gin.
namon. Cover with a Tight cloth and SCI
aside for twenty minutes or until quite
light then bake IN hot oven. As sooI
as done, brush lightly with cold waite
to prevent the kutchen becoming to,
> dry.
= e,,,,-r., ,,-,,.,,,,,
~ i''''
A delicious pickle Is this, made from
sweet apples. Cut in halves through
u the stem, leaving the core in and tn,
skin on. Tut three cloves in each hal