Evening capital. (Annapolis, Md.) 1884-1910, 1907-07-27
SCOPE OF THE APPS



The apple N in It's glory. It's posi-
bilitles in the matter Of appctizins
dishes ito set before the King ara
almost endless. Here are some o. rs
more delicate and less familiar o.
them.
To make apple float take a table
spoonful Of red apple Or crabappis
Jelly 10 each 81 white egg and WnisN
until the mixture f. quite light and
foamy. Pour a plain cHsfard into
deep glass dish and pile the mixture
over Il. Serve with sponge rush m
gers.
For ginger apples takes some hard
smooth-skinned apples and cut them
into quarters. To every pound o.
apples allow a quarter Of a pint o.
water and Lalf a pound Of sugar
Boil the water and sugar together
until they become a thick syrup. then
pour this over the apples. ali0vins
them TO stand for twezfy-fouT hours.
Then add the same quantity % sE-
gar az used for the syrup, and 70
every pound OF the fruit half an
ounce or bruised ginger and pinch
Of cayenne pepper tied up In muslin
Let this simmer until the fruit -
transparent, add a small tablespoons
full OF gin. and put into Jars. cover
ing as tightly as possible. The ginger
and muslin should be carefully re-
moved.
For apple suOwbaIls. boil one
| quarter pound Of rice IN water until
perfectly tender. Pare and core a
few apples. replace the core b. ITO
cloves, brown sugar and q sqceze q
lemon Juice. Cover each apple with q
little rice and tie up separately IN
cloth. Boil for half an hour and
serve with a sweet sauce favored
with lemon.
Pare and remove the core from
seven large apples and place In a
pudding dish. Put IN each applc one
teaspoonful Of sugar and a little
grated lemon rind. Bake untiisoft but
| not broken. Remove from the oven.
pour over them one pint 81 hot milk,
in which have been stirred the beaten
| yolks OF three eggs. one small cup 81
sugar and a little salt: place back In
the oven and when the eustard r. 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
a pie dish with a quarter OF pint ct
water, half a pound Of sugar and the
| rind and Juice OF half lemon. Cover
| the dish and cook IN a hot oven IN
| I'll the fruit Is quite tender. When
done. pour over the syrup with a
| dessertspoonful Of rum added TO t.
and serve with Dcvonshire cream.
TO stew apples in port wine pare
| and core two pounds Of sweet apples,
put them into a stewpan with three
wineglassfuIs 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
Eve minutes afterward and then
poured over them.
To prepare pink apple snow, pare
| core and boil six large apples 70
pulp, and press them through a sieve
Sweeten to taste, and then TO every
tablespoonful OF apple add a tea
spoonful of currant jelly. Whisk
the whites OF six or seven eggs with
two heaped tabIespoonfuls OF sugar,
and when frothing add them TO the
apple mixture, whisking all together
until quite light Pile high on a glass
dish and add a curTant or strawberry
Jelly garniture This dish is one
very suitable for children and In
vallds.
For fried apples. slice some aD-
| piles, 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 IL as good as jelly
made from apple juice. So mrch
Juice Is left in the parings that II
these are boiled down and strained
one will find they have as good a
grade OF Jelly, and a few extra tum-
blerfuls.