The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-10-27
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APPLE TRIPLE.


until tender and clear. Take them out
and set aside until perfectly cold.
Lay a dozen split lady-f1ngers, or
half dozen penny sponge cRkes, split
lengthwise, in glass dish, and moist
en- them with sherry.
Lay the apples on this, sprinkle
thickly with powdered sugar, and heap
over all cupful of whipped and
sweetened cream. Serve very cold.
APPLE AND RICE PUDDING.
Peel small tart apples, core and put
them in a baking dish. Have ready
cupful of boiled rice, mix with it two
cupfuls of hot milk into which has
been beaten the yolks of three eggs
and a half cup of sugar.
Stir into the rice a half cupful of
blanched almonds cut into strips,
half cup of seeded raisins and a couple
of dozen strips of citron. Pour this
= mixture over the apples. after having
8 put a teaspoonful of sugar into the
= core of each.
Put in the oven. covered, and bake
until the apples are tender. about half
an hour.
Uncover, heap on the pudding
meringue made of the whites of three
eggs beaten stiff with a little powdered
sugar, DTOWH lightly, anu serve eilncr
hot or cold. Pass cream with it.
FRIED APPLES CA SWEET DISD.
Core good-sized apples-a sweet ap-
pie is better than tart-and cut them
into slices about a quarter of an inch
thick. Mix a tablespoonful of sugar
and one of good brandy with the juice
OF lemon, pour over the apples and
leave it thus for half an hour.
Melt tablespoonful of butter in a
frying pan, lay in the apples, cook
for about five minutes, or until soft;
take out, sprinkle with powdered SUI
gar and serve.
These are very nice served on slices
of cake which have been moistened
with sherry or with cream.
APPLE AND BREAD CUSTARD.
Soak slices of bread from which the
crust has been cut in as much milk as
they will take up without becoming
mushy. Put a layer of these in a but
tered mould and on it place layer OF
sliced apples, peeled and seeded, and on
these a stratum of seeded raisins.
Sprinkle with powdered sugar, add
little grated lemon peel and finish the
pudding with a layer of bread. Pour
in two cups of milk into which have
been beaten the yolks of three eggs,
and bake until the pudding is firm.
Make a meringue of the whites,
heap on the pudding and brown light
ly. Serve cold with rich cream.
PARTISAN APPLES.
Peel large apples and cut from them ,
balls with a Partisan potato scoop. ,
Put them over the fire as soon as :
peeled in half cup of water to which |
ad a rfa nj n
sugar and two tablespoonfuls of lemon
juice.
Cook until the apple balls are tender.
heap them on rounds of buttered toast
which have been spread lightly with s
apple jelly, strew with blanched and
chopped almonds and heap with a i
meringue made of the whites of two q
eggs beaten light with two tablespoon q
fuls of powdered sugar and a tea {
spoonful of lemon juice.
Serve cold, either with or without t
browning the meringue. If the latter, t
put on the meringue some bits of i
bright-colored apple or crabappie a
jelly. e
STUFFED APPLES. IS
Steam half a dozen large apples,
first coring them and filling the CEN
tiers with sugar. y
While they are cooking put over the
fire a cup of water with cup OF a
granulated sugar and boil for five :
minutes Cut into small pieces a cup
full of candied fruit, pineapple, cher y
ries, apricots, pears, ETC.; stir 1t into !.
the boiling syrup.
Take from the fire and when the e
apples are tender put this mixture into :.
the holes in the centers. Set aside to !
become cold, whip a cupful of cream, j
add to it bitter almond extract to
taste and heap on the apples. |:
If you wish you may substitute
chopped nuts for the candied fruits. 7
APPLE CUsTARD.
Make good apple sauce of tart,
well-fiavored apples, coring and slicing
the apples. but not peeling them.
When the sauce is smooth, put 1t
the colander, sweeten to taste
and add a little cinnamon, unless you
object to the flavor.
To every quart of the apple sauce
allow four eggs and, after beating
these well. stir them into the sauce.
Cook the mixture in a double boiler
until it chickens This will be in
about ten minutes. J
When cold, turn into custard glasses
and put a teaspoonful of whipped
cream on top of each.
BAKED APPLE SAUCE.
Peel, core and slice good tart ap-
pies and put them into baking dlsh.
To three pints of the apples ada
'ound of sugar the juice or three
emons and the grated rind of half
emon.
Cook two hours: turn into dish
Ind set aside to become ice cold. Eat
With cream. !:
APPLE FOOL.
Make a good apple sauce of tart !
lpples, put it through a colander. 7
weeten to taste, add pinch of ground
loves or of cinnamon or of nutmeg
IS the taste indicates. and beat Wen :
Mix in gradually a half pint OF mix