Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-10-30
OBSERVATION-DISCLOSURES,
LUSCIOUS APPLES
How To Use Them

theH add the yolkS and beat again
adding gfadually two tahlesnoonfuls
OF powdered sugar. Have ready an
osnelet pan, IN which you have melted
tablespoonful of butter; nut in the
mixture; when Il begins TO thicken
spread over "a layer Of apple sauce.
Fold, turn out and serve at once with
powdered sugar
Apple Jelly RolI--Four eggs one
cup 81 suger. one cup o. flour, one
tsaspoonflh baking powder, pinch of
salt spread thin on long thins ;spread
apple jelly on top while hot and roll
up.
Apple Jelly Flltters--Make a batter
or three eggs, pint OF milk and a
pint bowl of wheat fionr or more. beat
II light; nut tablespoonful az lard or
beef fat In frying or omelet pan, add
saltspoonfal of salt making II boil
hot, put In the batter by the large
spoonful, not too close; when one side
Is delicate brown, turn the other;
when DONE take them on to a dish
with a doillie over IT; put a desert
spoonful of apple Jelly on each and
serve.
Apple Jelly Layer cake--One cup Of
sugar, half a cup of butter, three eggs
ham a cup Of sweet milk. two cups OF
-four. two heaping teaspoonsfuls of
baking powder flavoring. To i've bak
ed in jelly cake tins in layers, with
apple jelly filling put between when
done.
Apple Jelly omelet--Malae plain
omelet, and Just before fold ny togeth
er, spread with apple Jelly. Turn out.
ON warm platter. Dust tt with
powdered sugar.
Apple Sponge-Pare and quarter
put them into sauce pan cover with
one pint OF water; stew slowly until
the apples are tender. While these
are stewing cover half box OF gela
tine with half a cupful OF cold water,
and allow IT to soak for half an hour.
Add this to the hot apples; press
them through colander; add one
cupiul of sugar and the grated rind
and juice of one lemon. When the
not yet thick stir in carefully the well
beaten whites OF three eggs; turn in
TO mould to harden. Serve with
soft custard.
Apple TrifIe--Peel, core and quar-
ter some good tart apples OF nice
flavor, and stew them with strip OF
orange and strip of ounce reel. sui
ficient water to- cover the stew pan,
and sugar In the proportion of half a
pound to one pound OF fruit; when
cooked, press the pulp through a
sieve, and, when cold, dish and cover
with one pint of whipped cream
favored with lemon peel
Apple Batter Pudding-Three eggs,
one coffeecupful of sour milk, one
large tablespoon of butter, three large
Tablespoonful of sugar, one half tea
spoonful OF soda, and flour enough TO
make batter as stiff as cake. And
quarter apples as desired.
Boiled Apple Puffets-Three eggs.
one pint of milk, little salt, sufficient
-four to thicken as waffle batter, one
and one half teaspoonfuls of baking
powder. Fill teaclips alternately with
layer OF batter and then OF apples
chopped fine. Steam one hour. Serve
hot with favored cream and sugar.
Apple Butter-First reduce your
cider one half by boiling. When it is
time to make the apple butter, pare,
core and quarter the desired quantity
of apples. allowing one third sweet
to two thirds sour. Have the cider
boiling rapidly, throw In the apples
and keep constantly stirring until
they are cooked and reduced. Then
throw In more, and so or until you
have the mixture the desired thick
ness. Cook slowly, skimmtng neces
sary, and constantly stirring. When
il begins to break, that Is. when the
apples separate from the cider. You
may add to each bushel Of apples two
pounds OF sugar and little cinnamon
and continue the cooking until, by
trying small quantity in a saucer it
Is found to be smooth mass.
Apple Vinegar.-The Following Is a
practical methcd Of inoculating cider
with acetic bacteria: When the al
cholic fermentation has STOPPED
which, under favorable conditions
should be In one to three months, the
cider is placed in barrels. filing half
full, and then add ng one fourth vol
ume of old vinegar. Mother OF vine
gar is then prepared as follows and
added: Expose in shallow crock or
wooden pail mixture OF one half old
vinegar and one half hard cider at so
II. In three or -four days the surface
should be covered with a gelatinous
coating, which is mother or vinegar"
A little Of this carefully removed vita
a wooden spoon or fiat stick should
be laid gently on the surface OF the
mixture OF cider and vinegar prepared