Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-10-16
LUSCIOUS APPLES
How To Use Them

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water enough to cover with some
lemons. and boil until tender and The n
take out make syrup Of one half
pound Of sugar 10 one pound Of frint.
and put apples and lemons, sliced, into
she syrup, and boil very gently until
clear. and then skim out into deep
dish: 10 the syrup add an ounce OF
gelasine dissolved in a little water.
and let It boil moment; garnish the
apples with the lemon slices, and
strain the syrup over them.
creamated Apples--Choose apples
that vi cook nicely, thai is, will cook
without breaking into pieces; pare and
core them whole: make syrup with
a pound OF sugar and a pint OF water:
pnt in the apples and boil gently until
abolH three fourths done; skim then
out, and place them for few minutes
in quick oven; boil down the syrup.
and when the apples are taken from
the oven and are still hot. fl dhe cen
ter with marmalade. and roll each ap
pie in the syrup; put them on a dish
in the form of dome, o. as you may
desire, and pour over them meringue
OF eggs and sugar, and set into the
oven TO brown
Spced Apples--Three pounds of ap
pies, pared; four pounds or sugar, one
quart OF vinegar. one ounce of stick
cinnamon, half an ounce OF cloves
boil the sugar vinegar, and spices TO
gether; put in the apples when boil
ing. and let them remain until tender:
take them out, put into a jar; boil
down the syrup until 1T is thick, and
! pour 1t over.
Picked Apples-Pare peck OF
sweet apples and leave them whole
| (the core may be removed with a cor
err; put into cod water TO prevent
discoloring. Take three pounds of s1
! gar and cne quart of vinegar; boil
skim and add a tablespoonful OF CHINA
mon and cloves, crushed and tied in q
thin bag. Boil part of the apples at a
time in the liquor until tender, but not
broken. The apples are drained. of
course, as they are taken from the cold
water, in which they are placed when
pared As they are cooked p ace in a
jar; when ready. pour over the syrup
and cover the jar when the apples
have become perfectly cold. If prefer
red the apples may be cut In conven
lent size 30 put into cans
Boiled Cider---Secure Sweet cider
the same or the next DAY after 1t IL
made, Fill the preserving loe tile con
viently full for boiling, as the cider
boils away add more until three times
the first quantity has been used; ther
allow it to boil TO thick syrup, beins
careful not TO scratch r.. Put into
glass cans or jars.
Cider Kept Sweet Mo. f--Allow
three fourths of pound of sugar IL
the gallon, the whites OF six eggs, vel
beaten, a handful Of common salt
Leave it open until fermamentatior
ceases, then bung up.
Cider Kept Sweet No. 2--AIow il
TO work until II has reached the state
most desirable to the taste. and then
add one and half tunblers OF white
mustard seed TO each barrel, and
shake up well This arrests further
fermentation. After remaining a few
weeks. rack off and bung up closely
in clean casks.
Cider Kept Sweet No. "a Holland
Recipe)--To one quart OF new milk
fresh from the COW mot strained), add
one half pound OF ground black mus
tard seed and six eggs. Beat the whole
we'll together and pour into a barrel
of cider. 1t will keep cider sweet Tor
one year or more.
Boiled Cider Apple sauce-Sweet ap
pes are preferred for this sauce. AL
low about three quarts of the apples,
after they are pared. quartered and
cored, to a teacupful Of boiled cider.
Add sufficient water TO cook them, and
sWeeten them to taste.
Apple and Almonds--Cover one half
ounce of ge'at.ne with cold water and
soak for ten minutes. Crate -four large
apples and add whipped cream to
them. Put enough water to the gela-
tint to fiji pint measure, add ! 4
pound sugar. dissolve over the fire.
Add the gelatine to the apple and
cream with one pound of blanched
and pounded almonds When beaten
light pour into mould sprinkle with
almonds toasted light brown, place
on ice. Serve with whipped cream.
Apple CharIotte-Cover half box
of geatine with half a cupful of cold
water and allow 1t to soak for half an
hour. Whip one pint of cream, turn
this into basin and place In another
OF cracked ice; add half a cupful of
powdered sugar. a tablespoonful Of
lemon juice and two good sized apples
grated. Dissolve the geiatine over hot
water; strain into the mixture; stir
quickly but carefully until thoroughly
mixed. Turn into moud and stand
away until cold.
Apple crumb charIotte-AIelt IL
crp of butter in two cups OF hot strain