Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-10-19


the core, and cook in the hot syrup till
clear. They will be lighter and keep
their shape better If cooked few at
time. Place in large glass dish, strain |
ing the syrup over them, and set on ice
to chill. Meanwhile, cut large mellow
pineapple in half, remove the core, shred
off the flesh with silver fork and scrape
the shell with spoon. This will be
found easier and more expeditions and
quite as economical as the old process of
gouging and pairing. Sprinkle with
sugar, and turn occasionally until this Is
then add to the apple sauce,
and let them stand together for at least
an hour. Serve very cold.
APPLE CREAM PIE.
Stew one quart of apples till trans
parent, rub through colander, sweetea
to taste, add one cup of cream, favored
with one teaspoon of extract of lemon.
Line pie plate with good pie crust, NIL
with the apples and bake till the crust Is
done. Have ready meringue OF whites
of two eggs beaten stiff with three table,
spoons of sugar, and flavor with few
drops of lemon; spread over the pie and
brown.
CHILDREN's APPLE BREAD.
An old fashioned dish which never
fails to delight the children may be pre-
pared as follows: One quart of corn
meal, one pint of ripe chopped apples,
three tablespoons of butter, pinch OF
salt, one and one-half cups of water.
Sweeten the apples to taste and bake as
ordinary corn bread.
APPLE PUFFs.
Make the regulation apple sauce, of
tart apples, and be little sparing of the
sugar. To one quart of the sauce, take
three tablespoons of rawberry jam, and
with strong egg beater whip all to-
gether. Set on ice and when ready to
serve, fill cream puff shells with the
mixture, place each on separate plate
and pour round q soft custard sauce,
slightly favored with almond extract.
APPLE souFFLE.
Take one cup of baked apple, freed
from skin and seeds, and whip with an
egg beater till frothy. Cook in double
boiler two tablespoons of -four and two
tablespoons of butter till smooth. Add
half cup of milk, beaten yolks OF three
eggs and the apple pulp. Add pinch
Of salt and about one-quarter cup OF
powdered sugar. Last Of all, add the
stlfly beaten whites of three eggs. Pour
in china baking dish, stand In tin OF
boiling water and bake for twenty-five
minutes. Make a meringue with the
whites of two eggs and two tablespoons
of powdered sugar. Cover the top Of the
souffls with this and return to the oven
to brown slightly. Serve at once.
FROZEN APPLE FLUFF.
This frozen dainty is quickly and
easily made. Beat the whites of four
eggs until stiff and dry; fold into the
stiffly beaten whites one glass of apple
jelly and one cup of cocoanut, shredded;
whip lightly until these ingredients are
we'll blended, then turn into the freezer.
As soon as the crank of the freezer be-
gins to turn hard, open the can and add
pint of sweetened whipped cream
favored with almond extract. Freeze
until the consistency of mush is obtain
ed. Serve in charlotte russo cases.
GRETcHEN's APPLE TART.
Saute four cups of chopped tart apples
in four tablespoons of butter until they
are soft, add half cup of orange mar
malade and rub through puree sieve.
Beat half cup of butter to cream, add
the yolks of four eggs, one cup of soft
bread crumbs, half cup of sugar (more
If the apples are very tart) and pinch
of cinnamon. Mix we'll together and
spread over the apples, which have been
put in baked she'll of puff paste. Bake
fifteen minutes in brisk oven.
BUTTERED APPLES.
Choose medium. sized apples, peel and
core and leave whole. Cut rounds of
stale bread half an inch thick and little
larger than the apples and butter the
bread rounds thickly. Place an apple
on each, fill the core cavities with sugar
and teaspoon of butter on the top.
Stand them in well-greased baking pan,
place in q moderate oven fifteen minutes,
then remove and refill the holes with
sugar, ground cinnamon and butter, and
return to the oven and bake till done.
Warm fat serving dish and lift the ap-
Piles to it. Just before serving it hot,
squeeze over each apple little lemon
juice. This Is delightful dish.
CHOCOLATE APPLE cUsTARD.
Peel and cut into small pieces two
cooking apples; put in a pan with
small quantity of water and cook until
reduced to a pulp. Sweeten with one
quarter cup of sugar and dust with Gin
namon. Scrape half a pound of choco-
late into double boiler, with half cup
of sugar and one pint OF milk. Beat
the yolks of three eggs and the white of
one. When the mixture Is hot and
smooth add the eggs, stirring gently all
the time. Pour the chocolate over the
apple pulp; set the dish in pan of boil
ing water and bake till firm.
DREAMED SWEET APPLE PIE.
Pare, core and quarter several sweet
apples. Put them into pudding dish
with little water, cover closely and
cook till tender but not broken. Add
two teaspoons of sugar to each cupfnl,
and let them get cold in the syrup.
Then cut into thin slices. Roll out some
sprinkle with flour, lay on another crust
ouu Uoh0 uhth Whou t0duy ~
serve, open the crusts, spread the lower
one with the stewed apple, sprinkle with
cinnamon and little nutmeg, cover with
whipped cream, put on the top crust and
sprinkle with powdered sugar.
APPLE LOAF.
For this dainty dish bake a sponge
cake loaf in round, futed pan and
when finished 1t should be about five
inches high. Hollow out tho center,
leaving 1t an inch thick bottom and
sides, then frost inside and out with
white mountain cream, I'll with "apple
whip" and chill. At serving time gar
nish with whipped cream. White
Mountain Cream: Boil together until 1t
threads two cups of sugar and two-thirds
of cup OF water, then pour the syrup
slowly into the stiffly beaten whites Of
two eggs. Beat until cool enough to
spread. Flavor with almond extract