Arizona republican., 1910-11-20

core and quarter your apples, pack into
bean pot or stone jar, and sprinkle
with sugar. allowing a half cupful to
each quart of apples; all one cupful of
hot water, cover closely and bake sew
eral hours in a moderate oven; when
red and tender take out the apples and
pack into glass jars; drain off the
syrup and boil up once, then fill the
jars with syrup and seal.
Canned Stewed Apples-Peel, core
and quarter the apples. dropping the
pieces into cold water until all are pre-
pared; when all are ready. drain and
put into a porcelain lined kettle with
large surface, so there will not be much
depth to the apples; add boiling water,
! enough to just show among the pieces;
cover tightly to keep the steam in and
cook quickly, shaking the dish occa-
sionally to keep the apples from stick
ing to the bottom: when tender,
sprinkle in sugar to taste, flavor with
nutmeg or lemon rind, cover and cook
again until the sugar is dissolved and
| cooked well into the fruit; stir well I'M
til free from Jumps. and can while hot.
the same as any canned fruit
Canned Cider Apple Sauce-Put
half gallon of boiled cider into a por-
celain lined kettle and when boiling add
peeled and quartered apples with sugar
to make as sweet as desired Let them
oil tll %
that the apples do not scorch or break
into pieces. If you have canned ounces
in your store closet, add can of them
to your apple just before it is done.
Let the ounces scald through, then
can while hot.
Sweet Apple PreSerVes-TO seven
pounds of pared. cOred and divided
sweet apples allow three pounds of
sugar, a point of fine vinegar and the
outer rinds of three lemons. Be careful
not to use the white portion of the
lemOnd rind as it imparts a bitter taste.
Tie the flavOring in a bit of muslin,
boil it with the sugar and vinegar for
ten minutes, then add the apples. Cover
the vessel and cook slowly for three or
four hours, when the apples will be of
a rich color The vinegar serves to
keep the fruit from fermenting. but its
presence will not be noted if the APP
pies are cooked long enough
Picked Apples-Pare rather small
sweet apples. and to every seven pounds
allow a pint of vinegar and three
pounds of sugar. Tie, in a bag a tea
spoonful each of cloves. allspice and
finely broken stick cinnamon and boil
for ten minutes in the sugar and vine
gar now add the apples, boil them un-
til they can be pierced with a skewer,
place in a stone jar and pour the vine
gar
Apple Whip-Wipe. peel. quarter
and core four good sized sour apples.
Stew until soft. and rub through a
sieve. There should be nearly a cup
full of apple pulp. Beat the whites Of
three eggs until stiff. sweeten the ap
pie pulp to taste with powdered sugar,
and add a few grains of salt. Add
gradually (while beating constantly to
the egg white Pile lightly in a glass
boiled custard
Apple Cobbler-Peel and core eight
medium sized apples. Arrange in bak- !
ing dish and fill the cores with sugar. !
Make a batter with three cupfuls of
milk. three ounces Of flour, four aggs |
well beaten. Pour over the apples and |
bake until the fruit is done. Serve with !
any preferred pudding sauce.
Apple CompOte-Put into a saucepan |
one cupful of boiling water, two cup |
fuls of sugar, three or four inches of /
stick cinnamon and the chopped yellow |
rind of two lemons: as soon as it boils |
drop in dozen tart apples, pared and |
cored and cover the saucepan; simmer /
gently until the apples are tender, but /
not broken: remove carefully. and /
serve in rounds of hot toast. pouring a |
little of the syrup over each one. If !
preferred they may be served cold with |
whipped cream.
Mulled Cider-This is an excellent |
bedtime drink when one feels that he
has taken cold or just after coming in
from a Wetting in the storm. Pound |
half an ounce of stick cinnamon and /
ten or twelve cloves until bruised. Put |
into a saucepan with half grated nut
meg, cover wit ha half pint of boiling |
water and infuse on the back of stove |
for fifteen minutes strain. add sugar to
taste and stir into a point of hot cider
Glove Apples to Serve With Game or |
Roast Meats-Red apples are prefer
able and rather tough ones are better
than mellow. Weigh the fruit before
pairing and allow three fOurths of a
pound of sugar to one of fruit. Make
rich syrup. with just enough water to
cover and dissolve the sugar. When it
comes to a boil and has been skinned,
drop in the pared and quartered apples
and simmer gently until clear. As fast
as the fruit is cooked remove the pieces
with a fork. When all the apples have
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