Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-02-04
8 Desserts Made from the Apple

| a DCeSCIl6 NlduC IVui SuC hPPtS'
There is no other fruit which lends 1t.
self to such variety of ways of cooking
as the useful, healthful, luscious apple,
The following recipes are little differ
emit from the time-honored apple desserts
found on most tables and may prove
valuable for that reason.
APPLE RICE CRoQUETTEs.
Put one cup of boiled rice through q
colander; add one half cup of -four sifted
with one teaspoonful Of baking powder.
Stir into this one beaten egg and sufi.
cient milk to make it of the consistency
of biscuit dough. Peel, core and quarter
four large apples. Drop into apricot OF
other fruit jam. Grease fat baking.
pan: and drop spoonful of the rice into
this. With fork lift out one of the ap
pie quarters from the jam, place it on
the rice and drop another spoonful OF
rice on this. Press gently with the fiat
blade of knife; lift carefully and roll
gently between the palms of your hands,
first literally Touring them. Now roll
fine bread crumbs, then in beaten egg
md again in bread crumbs, and fry to a
golden brown in deep boiling fat. Serve
hot with lemon sauce or cream and
sugar.
BAKED APPLES WITH RICE.
Select large, perfect apples. Core
carefully, sprinkle with sugar and grated
nutmeg, and fill each cavity with cold
boiled rice; place in tightly covered
stone or enamel baking dish. Cover
with asyrup made from one cup of sugar
and half a cup of water, one teaspoonful
Of butter and little grated lemon rind.
Cover closely and bake slowly for one
hour. Serve hot or cold with any pre-.
ferred dressing.
APPLE CUsTARD MERINGUE.
Pare and CRATE four large. juicy apples
Cover with quarter cup of sugar and
season with nutmeg and little lemon
juice. Make custard with the yolks OF
two eggs, one cup of milk, one teaspoon
full of corn starch, mixed with little OF
the milk, a quarter of a cup of sugar and
tablespoonful of butter. When thick,
.dd the grated apple and mix thorough,
ly. Line deep pie-plate with rich
pie crust. Spread thin layer of apple.
OF plum-butter over the bottom. Pour
| in the apple mixture and bake until the
crust is done. Whip the whites of the
eggs, with two tablespoonfuls of pow.
dered sugar, till they will stand alone.
spread over the pie and return to the
oven till the meringue is golden brown.
Serve cold with cheese.
APPLE FRoTH.
Make a wine jelly from any good re-
cipe, or, if preferred, rich, thick Gus
tard may be used. Fill sherbet cups
jhree-quarters full with the jelly or GUS
tard and set away on ice. When ready
TO serve, heap the following mixture in
each glass, dropping candied cherry on
each. Pare and core six large apples.
Place over the fire with just enough
water to prevent burning. Stew till
tender and run through fine wire sieve;
sweeten with sugar and set away to cool.
Beat the whites of two eggs very stiff
whip one cup of thick cream; add the
egg and two tablespoonful of powdered
sugar, and flavor with few drops of
rose water. Now stir in lightly the pre-.
pared apples.
ROYAL APPLE SPONGE.
Line glass serving dish with halves
Of stale lady fingers; pare and core ten
arge apples and cook till transparent in
cupful of sugar, melted in half cup
cupful of milk and the yolks of three
eggs, beaten with three tablespoonful OF
sugar. Blanch and pound in a mortar
one cupful of almonds, and cover with
one or two drops of almond extract.
Whip one cupful of rich cream with a
spoonful of sugar. Add the almonds.
Now whip this into the cold custard
pour the apples into the dish, taking
care not to disarrange the lady fingers;
pour over all the custard mixture, and
place on ice thirty minutes before serv-
ing.
CRYsTALLIZED APPLES.
Make syrup of one cup of sugar, a
half cup of water and the juice and rind
If one lemon. Peel and quarter six
large, red-skinned apples; place them in
Boston beam jar and cover with the
syrup. Cover closely and bake slowly
for two or three hours. If they cook too
fast, they will 60 into soft sauce. They
should be clear, dark red when done,
md should not be disturbed during the
process of cooking. Serve cold with
cream. They are very rich and only a
little can be eaten at one time.
HoRsE-RADIsH CREAM APPLE SAUCE.
The following makes a delicious &C.
compartment for roast pork or duck:
Stew six sour apples and run through a
colander. When cold and ready to serve,
add two heaping tablespoonfuls of graf
ed horse-radish; add double the amount
of whipped cream which has been slight
ly sweetened, and serve.-Ex.