Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-10-09
LUSCIOUS APPLES
How To Use Them

crock with them: take light bread
dough. ron haf an inch thick, cut
small places for the air to escape, and
spread over the apples as you would
an upper crust for pie; cover and set
on the back ce the stove. and let ii
cook slowly for q short time. then
move it forward cooking In all about
one-half hour, Eat with sugar and
cream.
Baked Apple Puddine--Six apples
well stewed quarter Of found OF but
ter-half of it stirred into the appse
while hot-and sugar to your taste;
when cold add six eggs. well beaten,
crackers, butter your dish. and put in
a layer Of crackers and a layer OF your
prepared apple. and thus until you
have filed your dish. Let the crack
er be the upper layer aid put the re-
n1ainder of your butter in small bits
upon it. Bake half an hour.
Steamed Apple Pudding--Line a
mould with alices of bread and but
ter. Put in I layer of slowed apples,
another layer OF bread and butter. an
other layer OF apples, and so continue
until yon have the mould filed. Beat
two eggs, add a pint OF milk; pour
this over the bread and apple; steam
for one hour, and serve with a liquid
pudding sauce.
Frozen Apple---Season cooked and
strained apple with sugar and spice,
beat until mixture is light and smooth
freeze the same as ice cream. One
cup of cream to each Pint of apples
may be whipped In before freezing.
Apple Waterice--To one quart OF
stewed apples allow l IL pints of sim
pie syrup and the juice Of two lemons.
Stew the apples without the sugar.
a low them to cool press them through
a sieve, mix with syrup and lemon
juice and freeze.
Apple Sherbet-To one quart OF cold
stewed and strained sour apples add
a syrup formed by boiling two pounds
of sugar with one cup CT hot water
and then allowing the liquid to cool.
Squeeze in the juice Of three lemons,
beat the preparation light and freeze.
Apple Pan Cakes pints of milk, s
eggs and -four enough to make a
thick batter. teaspoon OF salt, six or
eight apples chopped fine; fried on
pan cake griddle. Serve with powder
cd sugar or syrup.
Apple Puff-Bake six large apples.
While hot take one pint CT their pulp,
add one cup of sugar, one hall tea
spoon grated lemon rind and the Juice
of one half lemon. Beat the mixture
light, and add three well whipped
yolks of egg, then the whites beaten
to stiff froth and lastly a pinch of
salt. Rub cold pudding dish with but
ter, cover with some brown bread
crumbs. add the prepared apple,
sprinkle with more crumbs and bake
90 minutes. Serve with sugared cream
Apple Floating lsard-Beat the
whites CT three eggs with one-half cup
of sugar and two cups of cold stewed
apples until the mixture is very light:
lay it on top of boiled custard COM
posed of the three yolks, tire cups of
milk, four tablespoons o. sugar and
one teaspoon of lemon or vanilla
extract.
Apple FIoat--One cup OF pulverized
sugar. one cup of cream beaten to a
stiff froth, eggs beaten light, one
lemon, large apples grated, table
spoon of gelatine dissolved in warm
Apple Jelly FIoat--3 eggs (whites);
6 tablespoons powdered sugar; 9 table
spoons apple jelly. Beat whites to a
stiff fToth and add the sugar; Add the
jelly and set away in a cool place.
Serve with the following sauce: 8
eggs (yolks); pint of milk 2 table
spoon sugar Beat the yolks light and
add to them 10 cup of milk. Place
the remainder OF the milk on the fire
in a double boiler and when it boi's
stir in the egg and milk mixture. Cook
2 minuted Add the sugar and dust
ing Of salt and set aside to cool
Apple Fritters--Beat two eggs with
out separating until very light; add a
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cup Of flour. When perfectly smooth
add teaspoon Of baking powder and
half pound of apples pared, cored and
CHOPPED fine. Drop this mixture by
spoonfuls into hot fat. Brown on one
side, turn and brown on the other. and
serve with powdered sugar.
Whole Apple Fritters--Add to half
ounce of Molten butter the well beat
en- yolks o. two eggs. add gradually a
half pound Of -four and seasoning Of
salt; thin with warm milk until the
batter viii drop from the spoon
Add the beaten whites OF
two eggs. Pare, core and quarter sour
apples, dip them In the batter and
fry IN hot dripping Serve with hot
sauce made of sugar Favored with
lemon juice.
Apple Jelly--Quarter the apples and
cover them with water; cook and |
strain them through cloth sack, and
10 a pint Of juice add three fourths of |